Restaurant - Cook II

Who We Are:
Surf City U.S.A.'s hotel and spa is a modern oasis with an unrivaled sense of clean coastal style. Set adjacent to the chic shops of Pacific City, steps from the Pacific Ocean, and a short stroll from the iconic Huntington Beach pier, Paséa Hotel & Spa is one of the most desired Orange County accommodations. The property features 250 luxurious guest rooms with unparalleled ocean views, a Balinese inspired spa, a boutique café, as well as two pools, a hot tub, a newly renovated full-service restaurant, and rooftop lounge all with breathtaking ocean views. At this property, you will be part of a team that values being proactive with guests and giving them a memorable experience for every stay.

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Position Summary:
Prepares, seasons and cooks soups, meats, vegetables and other food items for
consumption at restaurants and/or in-room dining. Butchers chicken, beef, fish and
shellfish.
Duties & Responsibilities
Primary Responsibilities/Essential Functions:
1. Prepares food items, such as salads, soups, sauces, meats, and vegetables
according to prescribed recipes and guidelines.
2. Butchers chicken, fish, and shellfish. Cuts, trims and bones meat prior to
cooking.
3. Reads menu to estimate food requirements and requisitions food from storage.
4. Adjusts thermostat controls to regulate/maintain appropriate temperature of
ovens, broilers, grills, roaster and steam kettles.
5. Measures and mixes ingredients according to recipe using a variety of kitchen
utensils and equipment such as blenders, mixers, grinders, slicers, and knives.
6. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds
seasoning to foods during mixing or cooking, according to recipe and adjusts as
needed.
7. Observes and tests foods being cooked by tasting, smelling, and piercing with
fork to observe that it is cooked. Uses thermometer to ensure food is
cooked/maintained at proper temperature.
8. Carves meats, portions food onto serving plates, adds gravies and sauces and
garnishes servings.
9. Follows all standard food handling, sanitation and health department guidelines.
Ensures compliance with federal, state, local and company health, safety, and
sanitation standards.
10. Must wear non-slip, oil resistant shoes. Follows all safety policies and
procedures. Acts on reports of potential safety issues or whenever observed and
takes immediate action to resolve in emergency situations. OSHA laws require
the use of Personal Protective Equipment (PPE) when performing work duties
that have the potential of risk to your health or safety. Team members will be
trained in the proper use and care of assigned PPE if applicable. The hotel
provides the required PPE. Team member has responsibility to report defective,
damaged or lost PPE or equipment that does not fit properly to their Manager.
Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS.
Cook 2 Template Final 9-30-15.docx
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11. Reporting to work as scheduled (on time and on regular basis) is an essential
function of the job.
Other Responsibilities/Supportive Functions:
1. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use.
2. Assists in controlling all food products, leftovers, waste and refrigeration
organization.
3. Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in
coolers and all storage areas as directed. Maintains work area in clean and
organized manner.
4. Prepares work area for next service period, including emptying trash receptacles.
5. Notifies management of unsafe conditions, needed maintenance of any
equipment and any accidents.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related
duties as required to meet the ongoing needs of the organization. Management reserves the right to add,
modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
1. One year prior food prep experience required. Culinary degree or training
desired.
2. Possess advanced knowledge of food preparation, professional cooking and
knife handling skills.
3. Requires ability to perform basic math skills such as addition, subtraction,
multiplication and division.
4. Ability to read and comprehend simple instructions, recipes, short
correspondence and memos.
5. Completes required training as scheduled.
6. Due to the cyclical nature of the hospitality industry, team members may be
required to work varying schedules to reflect the business needs of the hotel.
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