Cook-South Coast Winery Resort & Spa Location: Temecula -CA-92591-South Coast Wi
Carter Hospitality Group, LLC, California, MO, United States
South Coast Winery Resort & Spa is seeking an experienced cook to join the talented Culinary team. The ideal candidate will have a minimum of two years experience working in a full service, fast pace kitchen. Fine dining and pastry experience desired.
Benefits
401(k)
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Wellness resources
Some Essential Duties Include
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.
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Benefits
401(k)
Competitive salary
Dental insurance
Employee discounts
Flexible schedule
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
Wellness resources
Some Essential Duties Include
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.
#J-18808-Ljbffr