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Cook-South Coast Winery Resort & Spa

Carter Hospitality Group

Cook-South Coast Winery Resort & Spa

Temecula, CA
Full Time
Paid
  • Responsibilities

    JOB TITLE: Line Cook

    DEPARTMENT: Kitchen

    Reports to: Sous Chef/Executive Sous Chef/Executive Chef

    ESSENTIAL PURPOSE: Prepares food for guest consumption in accordance with the upmost of standards as set forward by the Executive Chef.

    ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

    Set up and stock station with all necessary supplies.

    Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces.

    Cooks menu items in cooperation with the rest of the kitchen staff.

    Answer, report and follow Executive or Sous Chef’s instruction.

    Clean up of station and takes care of leftover food.

    Stocks inventory appropriately.

    Ensures that food comes out simultaneously, in high quality and in a timely fashion.

    Complies with nutrition and sanitation regulations and safety standard.

    Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures

    Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.

    Possesses and maintains thorough understanding of industry and stays abreast of industry trends.

    Performs other duties as assigned by the Executive Chef or Sous Chef

    Maintains a positive and professional approach with coworkers and customers.

    Takes PRIDE in everything we do.

    Takes OWNERSHIP of their actions and decisions.

    Displays LEADERSHIP in our industry and our community.

    Acts with INTERGIRTY by being honest, trustworthy and doing the right thing.

    Displays TEAMWORK by committing to common goals based on open and honest communication.

    Delivers EXCELLENCE to our guests, our communities and to each other.

    JOB KNOWLEDGE: Graduate of a culinary school preferred; two years related experience or equivalent. Proven cooking experience.

    SKILLS AND APTITUDES: Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable. Possess a Riverside County Food Handlers card. Bilingual a plus. Able to work varied schedules including weekends and Holidays.

    WORKING CONDITIONS: Works primarily indoors throughout shift. Bi-level structures. Extensive facility. Kitchen may be hot, moist, and noisy from operating machines. Cement surface. Well lit room. Minimal exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

    PHYSICAL/MENTAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Able to lift and move up to 30 pounds. Possess basic math skills.

    IMPACT OF DECISION: Decisions directly impact the hotel’s ability to provide guests with attractive, clean, and hygienic public areas. Poor decisions may result in guest dissatisfaction and loss of revenues, due to inefficient or improper work, unsafe work practices, or improperly handled customer service situations.

    DRESS CODE: Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.

    JOB CLASSIFICATION: This position is classified as non-exempt and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

    NON-EXEMPT POSITION: Non-Exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.

    AT-WILL EMPLOYMENT: The relationship between South Coast Winery Resort & Spa and the employee is for an unspecific term and is considered “at will”. This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the President of the Company has the authority to make any verbal or written agreements contrary to this provision and any such agreement must be put in writing and signed by the President before it is effective.

    South Coast Winery Resort & Spa reserves the right to modify and update this Job Description as needed.