Kitchen Line Cook PM Part Time

Kitchen Cook / PM Shift / Part-Time

The Kitchen Cook is primarily responsible for assisting in various kitchen aspects including food preparation cooking and maintaining a clean and organized workspace.

The Kitchen Cook shall always strive to provide exceptional service to internal and external guests. They will be responsible for exemplifying the SCPs Culture & Core Values.

This role is an hourly position generous tip pooling for the culinary team & benefits

• Paid vacation and holiday pay for working Company-wide Holidays
• Health Insurance options include Medical Dental Vision More
• 401k Company Matching
• Discounted Travel Perks

The Job

• Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
• Follow Hotel policies with lost and found items.
• Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
• Continuously promote sanitation safety and security efforts.
• Food Preparation: Assist in the preparation of ingredients including chopping cutting and measuring to ensure that they are ready for cooking.
• Cooking: Execute cooking tasks following established recipes and presentation standards ensuring the quality and consistency of dishes.
• Plating prepared foods based on the senior chefs guidance.
• Kitchen Organization: Maintain a clean and organized kitchen area including keeping workstations and equipment clean and in proper working order.
• Inventory Management: Assist with monitoring kitchen inventory including restocking supplies tracking ingredient usage and reporting shortages to the kitchen manager or chef.
• Quality Control: Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the companys standards.
• Safety and Sanitation: Adhere to food safety and sanitation guidelines ensuring the safe storage and handling of food products.
• Team Collaboration: Work closely and openly communicate with the culinary team including chefs and other kitchen staff to maintain a smooth flow of operations and to assist with any special requests or requirements.
• Working with servers to ensure that orders are completed according to request and on time.
• Menu Knowledge: Stay informed about the current menu offerings including daily specials and be able to provide information and recommendations to guests.
• Inspect plan and ensure that all materials and equipment are in complete readiness for service.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and comply with all departmental policies service procedures and standards.
• Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
• Adhere to relevant Food Safety Hygiene standards.
• Work in a safe manner and abide by OSHA regulations and the Hotels policies in regard to accident and incident reporting procedures.
• Other duties as assigned.

Job Requirements

• Must be a United States citizen or possess a valid work permit.
• Must be able to read write and speak English. Fluency in other languages is beneficial.
• Must be able to accurately follow instructions both verbally and written.
• Ability to work a flexible schedule that may include evenings weekends and holidays.
• Must be able to work in a fast-paced environment with urgency and empathy.
• Outstanding coordination and multi-tasking abilities.
• Professional in appearance and demeanor.
• Ability to learn understand and work within POS PMS CRM and other Hospitality-specific software systems.
• Must have the ability to deal effectively and interact well with guests vendors and team members.
• Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
• Knowledge of food and beverage service operations preferred but not required.

Supervision

• Reports to the Executive Chef.

Education and Experience

• Experience in working efficiently in a high-volume production-oriented environment.
• Knowledge of Local State or Federal food sanitation regulations.
• Must have State Alcohol Server Certification.
• State Food Handlers Certificate.

Working Conditions

• Must be able to stand and move freely about the property for the majority of the shift.
• Must be able to lift carry push pull 50 lbs.
• Must be able to perform simple grasping fine manipulation and repetitive hand & arm movements frequently and squeezing & overhead reaching occasionally.
• Must be able to bend squat crawl kneel push pull walk on uneven surfaces on an occasional basis.
• While primarily an indoor job must be able to walk outside in a variety of weather conditions (rain wind heat).
• Must be able to climb stairs occasionally both indoors and outside in a variety of weather conditions (rain wind heat).
• Must be able to work in variable room temperatures.
• Noise level is usually moderate.
• Dexterity in using kitchen equipment or utensils and carrying heavy trays.