Cook I -- The Cove (Seasonal)

• Responsible for all aspects of the food production for appropriate outlet, including food preparation and plating according to the set recipes whether outlet specific or third party vendor specifications. 
• Prepare quality food items for all guests using a predetermined method consistently and in a timely manner.  Any prep work should be done according to daily usage. 
• Set up station with predetermined mise en place required to service all outlet functions. If there is a shortage, bring to attention to the Management Team. 
• Communicate effectively with service staff regarding any questions on orders with focus on “guest first”.
• Practice sanitation and safety daily according to health department guidelines to ensure a safe guest experience.  Coolers and freezers will be maintained in a clean and organized fashion.
• Promote a team environment by effectively communicating with the opposite shift and helping your other team members.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Grand Pacific Resort’s rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Consult with Supervisor’s on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.  
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.  

• Ability to read recipes and follow their instructions.
• Must have valid Food Handler’s Card.
• A positive attitude and high level of energy
• Ability to describe all menu items and methods of preparation to assist servers with building revenue and guest satisfaction.

Physical Demands

• Work tasks are performed both indoors and outdoors.  Subject to inclement weather conditions, dust, and pollen. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must have the ability to bend, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. on a regular and continuing basis.
• Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to exert well-paced ability to reach other departments of the resort on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

• High school or equivalent education required.

Experience

• Previous experience as a cook preferred.

Licenses or Certificates          

• Ability to obtain and/or maintain any government required licenses, certificates or permits.
• Must have valid Food Handler’s Card.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Sheraton Carlsbad Resort & Spa standards.

Attendance:        

Regular attendance in conformance with the standards, which may be established by Grand Pacific Resort’s from time to time, is essential to the successful performance of this position.  Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Grand Pacific Resort’s rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Salary : $21 - $23