102604 - PM Line Cook

Job DetailsJob Location: Hotel Valencia Santana Row - San Jose, CA 95128Position Type: Part TimeSalary Range: $22.00 - $22.00 HourlyJOB SUMMARY:

The execution of the policies and procedures at Hotel Valencia Santana Row, ensuring that all services provided achieve the established standards, to advise the Executive Chef and Sous Chefs on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.  To inspire and mentor employees from the kitchen area.

Responsible to oversee operations to include but not limited to the following:


Meet Santa Clara health department standards in serving food and beverage.
Keep all equipment in the kitchen clean at all the time
Maintain kitchen conditions in exceptional presentation.
Report any issues with equipment to the Executive and Sous Chefs d
Consistent presence in the kitchen assisting chefs when in service and run the service smoothly
Bring Specials and new menu ideas for the Hotel Outlets
Pre-service line checks
Ensure of the food quality delivered to the guest
Ensure Mise & place levels according to the business level
Assessing the quality of delivered food supplies to ensure quality and correct order received
Ensuring that all cooking stations are adequately stocked with the necessary ingredients
Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination
Maintain back of house signs and areas are efficient and up to date
Ensure Cleanliness of kitchen
Maintain operation hours and prepare for each shift
Training and coaching of exceptional staff
Menu knowledge
Respect the employees, code of conduct, professionalism, and morale.
Implement Hotel rules and regulations and follow all Standards of Procedures
Inspect facilities for safety and quality control
Ensure safety of the kitchen
Always properly uniformed and ready to work
Assist in management and maintaining food inventories according to the business level
All inventory is properly labeled and stocked for usage by law and guidelines
Maintain a safe, clean operating environment, ensuring compliance with all local health codes and regulations.
Ensuring ticket times are managed to benefit the guest experience.
Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and Sous Chefs
Work in Omelet or other Stations when required.
Assist Banquet team and preparation when required
Shift handovers when opening and closing shift
PM shift availability including weekends


 

    Basics:


Attend required meetings.
Conduct a professional manner in all areas of correspondence
Keep work areas clean, sanitized, and organized.
Be extremely courteous to all customers and fellow employees.
Report unsafe conditions to your supervisor immediately.
Maintain hotel equipment in proper working conditions.
Any other duties assigned by your immediate supervisor.


Knowledge and skills:


Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
Holds self and others accountable for achieving results.
Addresses conflict in a timely manner.
Contributes to team results.
Deals with change effectively.
Makes decisions, including employees/team and commits to a course of action with available information.
Develop an understanding of all VGSOP’s and LSOP’s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP’s and LSOP’s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice


Relationship Skills: 


Always apply the principles of trust, honesty, respect, integrity, and commitment.
Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.
Report unsafe conditions


 
QualificationsJOB SUMMARY:

The execution of the policies and procedures at Hotel Valencia Santana Row, ensuring that all services provided achieve the established standards, to advise the Executive Chef and Sous Chefs on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen.  To inspire and mentor employees from the kitchen area.

Responsible to oversee operations to include but not limited to the following:


Meet Santa Clara health department standards in serving food and beverage.
Keep all equipment in the kitchen clean at all the time
Maintain kitchen conditions in exceptional presentation.
Report any issues with equipment to the Executive and Sous Chefs d
Consistent presence in the kitchen assisting chefs when in service and run the service smoothly
Bring Specials and new menu ideas for the Hotel Outlets
Pre-service line checks
Ensure of the food quality delivered to the guest
Ensure Mise & place levels according to the