Cook
Joie de Vivre Hospitality - San Francisco, CA

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Job Overview: Prep Cooks are to receive, store and prepare raw ingredients and transform them using specific and exacting guidelines and recipes; Deliver food and beverage orders to guests; Bus and wash dishes; Assist in the maintenance and cleaning of the kitchen; Prepare quality and consistent menu items. The preparation occurs at the direction and supervision of the Outlet Manager and Bartender. Must be available to work from 4:30pm to 10:30pm.

Essential:
Ability to satisfactorily communicate English (speak, read, write) with guest, co-workers, and management to their understanding.

Punctuality and regular and reliable attendance.

Interpersonal skills and the ability to work well with co-workers and the public

To be able to demonstrate and execute the various cooking methods including sautéing, braising, fryer. Poaching, roasting and all the other subtle variations of them.

Must be able to multi-task prep items (cook something in oven while chopping another item at your station)

Minimum of 21 years of age to serve alcoholic beverages

Must possess a basic set of kitchen tools including but not limited to a Chefs knife, paring knife, zester, vegetable peeler, bread knife, wine opener, and sharpening steel.

Must possess and wear clean black hard soled shoes (no tennis shoes)

Previous kitchen experience is required

Must be able to work in a clean and organized fashion with strict adherence to all safe food handling practices.

Must be able to work in a hot kitchen environment.

Ability to consistently reproduce three-star quality cuisines with precision and strong knife technique.

Desirable:
culinary arts degree or certificate from an accredited school or program

desire for career advancement

enjoy working in a high energy fast paced environment

Essential Physical Abilities:
Endure various physical movements throughout the work areas, such as reaching, bending and stooping.

Remain in stationary position for a maximum eight hours (excluding meal and rest breaks) throughout work shift.

Ability to grasp, push or pull heavy loads, and lift and/or carry or otherwise move packages and boxes weighing up to 75 lbs. continuously throughout shift.

Ability to stand, walk and/or sit and continuously perform essential job functions.

Ability to perform tasks requiring bending, stooping, kneeling, and walking significant distances on property.

Essential Job Functions:
Receive all food deliveries with the supervision of the Outlet Manager ensuring for accuracy with invoice or bill of lading.

Break down all boxes and packaging materials. Properly dispose and recycle at the direction of the Outlet Manager.

Properly store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Begin each shift by referring to the daily prep sheet (to be filled out by outlet manager or previous shift prep cook) and confer with the Outlet Manager or Bartender on duty as to the best strategy to prep food items in order of priority and importance.

Designate a specific work station for the shift and begin to set it up by placing a cutting board and utensil bath at the station. Change and sanitize all cutting boards, benches or surfaces when beginning a new task, (watch for cross-contamination)

Use appropriate sized pots, pans, storage and other equipment to fit each task specifically.

Properly place and organize used and soiled equipment in the appropriate area of the dishwashing station, (pots in the pot sink…dishes stacked at the dish machine).

Inform Outlet Manager of any irregularities, abnormalities or spoilage of product you are working with.

Use of standardized recipes is required until a mastery of recipe is achieved. Mastery to be determined by the Outlet Manager.

Produce appropriate amount of prepped items according to the anticipated level of business. Confer with the Outlet Manager to determine specific quantities for each shift.

Properly label and date all finished items by using a marker and masking tape.

Store finished items in the properly designated area of the walk-in, cooler dry storage or other appropriate storage area.

Inform Outlet Manager if any task is not completed or remains unfinished at the end of the shift

Perform any reasonable task that your manager asks of you

Do what ever is necessary to take care of the guest – and make them a return guest

Prepare and execute Prep Lists.

Assist with end-of-month and weekly Inventories

Assist with Kitchen Supply & Food Ordering

Assist Bartender in running food, preparing drinks, and bussing clearing tables.

Secondary Job Functions:
Take great pride in producing high quality work

Assist Outlet Manager with special projects or banquet functions that may arise

Assist with plating of catering

Provide prep assistance to the Bartenders as needed

Joie de Vivre Hospitality - 2 years ago - save job
About this company
3 reviews
You might say this company has a zest for hotel life. Joie de Vivre Hospitality operates boutique hotels, with more than 30 properties in...