Description
Reports To
Lead Line Cook, Exec Sous Chef, Sous Chef or Executive Chef
Supervises
N/A
Job Purpose
To produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Also, to produce all orders on an a la carte basis and to prep for buffets, banquets, salad bars and hors d’ oeuvres.
Job Responsibilities
- Open up each morning preparing and organizing the station and cooking all food necessary to start serving.
- Prepare all items for lunch; sauces, soups, buffet entrees, and switch over from breakfast to lunch at the assigned time.
- Rearrange the line and steam table to facilitate luncheon cooking and service.
- Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition.
- Learn menus, recipes, preparation, and presentation.
- Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
- Cook only sufficient food in advance to cover expected business volume and to maintain quality.
- Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor.
- Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
- Other duties as assigned.
Job Skills
- Must be able to “prep” food products, using standardized food preparation techniques.
- Skillfully use hand tools or machines needed for work. Measure, cut, or otherwise work on materials or objects with great precision.
- Use arithmetic or shop geometry to figure amounts of material needed, dimensions to be followed and cost of materials.
- Read recipes of items to be prepared.
Requirements
Education
Experience
- Minimum 3 months cooking experience at a full service restaurant or hotel.
Licenses/Certifications
- Food Safety Certification
Salary Description
Range $20.50 - 22.00 Per Hour
DoubleTree by Hilton Hotel San Diego - Del Mar
224 Room Hotel
Minutes From Beachside Fun, Near San Diego
Somewhere between San Diego chic and surfer cool, upscale dining and coastal California, our Torrey Pines hotel welcomes you to the very best of Del Mar. We are located just 17 miles north of San Diego International Airport (SAN) and in the center of San Diego’s emerging Sorrento Valley high tech, biotech and scientific research corridor, with proximity to UCSD and SDSU. As one of the top hotels in Del Mar CA, we’re also a short drive to championship golf courses, the San Diego Polo Fields, popular beaches, and attractions.
Newly renovated for 2019, our hotel delivers hospitality with a warm welcome. Contemporary guest rooms and suites are beautifully decorated with crisp, modern furnishings that reflect the style of the city and feature real windows that open onto Pacific breezes. Here, you can stick to work deadlines with hotel-wide WiFi and a business center with printing and photocopying services. Host stylish events for up to 200 people, in 5,800 square-feet of meeting and event space. Or, just relax in front of your 43-inch TV.
Begin your stay with a warm, freshly baked DoubleTree cookie and start each day with a delicious DoubleTree breakfast. Enjoy inspired coastal California cuisine with a tropical influence, dine on the outdoor patio overlooking the oasis-style pool, or just swing by for a casual afternoon cocktail. As one of the most equipped hotels near UCSD, we also offer a fitness center, a beautiful outdoor swimming pool, and a hot tub.
