Cook II, Banquets, Monterey Plaza Hotel Spa

The Monterey Plaza Hotel Spa is a luxury property. This 2+0 room property has four penthouse suites, over 17,000 square feet of meeting space, expansive exterior space known as the Plaza, the Promenade and the Terrace, and an award-winning food and beverage program. Banquets, Schooners Coastal Kitchen and Bar, Helmsman Lounge, Tidal Coffee, and Room Service provide guests, groups, and local visitors numerous dining options. Vista Blue Spa offers a wide array of services in an outstanding location on the penthouse suite level and hosts the Fitness Center in addition to retail and sundries.

The Monterey Plaza's mission is to consistently operate as one team, to produce raving fans, loyal guests and associates while achieving annual financial expectations. Enthusiastically taking care of our guests defines hospitality at our property.

We are seeking a Cook II to join our outstanding culinary team.

Our talented cooks have the culinary training to create the dining experiences that we pride ourselves on. As a Cook II, you will work in tandem with the rest of the culinary team to ensure our Food and Beverage offerings are prepared to perfection. A passionate culinarian, you assume food preparation and execution responsibilities as befits a four-star establishment.

Essential Functions

Prepares a la carte hot and cold items for the Coastal Kitchen.
Prepares and cooks food items according to the Hotel's high standards of quality.
Preps properly for service nightly.
Cook food items per specifications and recipes as directed.
Prepare sauces/soups and other menu items per specifications and recipes.
Coordinates timing and preparation of all items needed for production and execution of nightly service.
Rotates stations periodically and as directed.
Arrives to work at scheduled time and in a clean uniform per department specifications.
Maintain highest standards of food handling, and sanitation per health code requirements.
Attend all departmental and training sessions. Gather and distribute information to others.
Stocks production areas for efficient daily operation.
Sets-up, restocks and maintains food preparation areas, while adhering to recipes including specific knife cuts and correct cooking procedures.
Cooks meals according to individual tickets according to specifications.
Keeps work area clean and organized using soap and sanitizing agents.
Maintains proper food temperature, out of the danger zone of 40 to 150 degrees.
All other duties as assigned by the supervisor.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel.

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination.

Upon employment, all employees are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must have basic knowledge of food and beverage preparation and food presentation service standards.

Excellent techniques of cooking.
Ability to coordinate presentations with other cooks on the line
Attention to detail in mise en place, execution and plating.
Accomplished in classic cooking techniques, proper seasoning, and consistency of product execution.
Excellent knife skills required.
Operates a wood oven for specialty food items.
Ability to equate units of measure as required by recipes.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to communicate and work effectively with other team members.
Excellent organizational skills
Ability to read, listen, write and communicate effectively in English.
Ability to read and interpret documents such as recipes and Banquet specification sheets, safety rules, operating and maintenance instructions and procedure manuals.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Able to work in a fast paced environment.
Meets legal age requirements for the position

EDUCATION and/or EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in culinary arts or Hotel restaurant management preferred. Three to five years prior culinary experience is preferred.

CERTIFICATIONS/LICENSES

Food Handler Certification Required. Serve-save Certification Preferred. Read more