Works under the supervision of the Surf Ranch Sous Chef and Kitchen Supervisor. The cook is responsible for assisting the culinary team on the execution and preparation of menu items, receiving and processing deliveries, cleaning, and supporting the culinary department as requested by Chefs, Hospitality management, and people leaders. The position is responsible for ensuring quality meals and service for Surf Ranch guests during their stay. The Cook should familiarize themselves with the guests that are coming to visit Surf Ranch and be knowledgeable of any dietary or allergy restrictions.

Responsibilities include, but not limited to:

• Maintain a high level of cleanliness in the kitchen facilities meeting company standards and health code regulations
• Prepare food/maintain facility in accordance with company and health code regulations
• Execute recipes and menus accurately and in timely manner
• Ensure quality meals and professionally interact with guests on a regular basis
• Menu and recipe knowledge including allergens and prep methods
• Stay up to date on company email correspondence regarding guest days and menu planning
• Assist with dishes and cleaning kitchen
• Organize and put away food deliveries
• Complete inventory as requested
• Knows and complies consistently with standard portion sizes,cooking methods, quality standards, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, ovens, and refrigeration equipment.
• Follow proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly utilizing FIFO and food date labeling
• Disposes of trash/recycling/grease properly
• Avoids waste, spoilage or mistakes in preparation of food
• Refrains from making or serving food not on the menu and/or not specifically requested from people leader for guest service
• Assumes 100% responsibility for quality of food preparation and handling

Experience and Qualifications:

• Previous experience serving as Cook in a professional kitchen operation
• Basic knife skills, portioning, grilling and proper food labeling and storage.
• Following recipes and prep methods as directed.
• Food Safety Manager Certification and/or CA Food Handler Permit
• Experience in hospitality services environment
• Knowledge of guest menu requests and ability to work around allergy or dietary restrictions

Personal Attributes:

• Exceptional work ethic
• Exceptional attention to detail
• Optimism and energy for the brand and its future
• An open and collaborative nature
• Teamwork
• Working Conditions / Physical requirements (if applicable)
• This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day.
• Must be physically able to chop and prepare produce, wipe down surfaces, reach, twist, bend and be able to pick up debris from floor or items from storage spaces; able to carry 25 or more pounds.
• Ability to work and maneuver in small or confined spaces, such as cupboards, refrigerators, and food storage areas.

Management reserves the right to assign or reassign duties and responsibilities to this job at any time with or without notice.

Reasonable accommodations may be made to enable individuals with disabilities are able to perform the essential functions.

Diversity creates a healthier atmosphere. Equal Opportunity Employer: Minorities, Women, Individuals with Disabilities and Protected Veterans.

Hourly Pay Rate: $17.00 - $20.00 based on relevant experience