Cooks $18hour - $23/hour
Posted on Oct 7, 2024 by Tommy Bahama Miramonte Resort & Spa
Indian Wells, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.
The Line Cooks are responsible for ensuring the quality preparation of all menu items and proper storage of all food items in accordance with chef and standards laid out in kitchen handbook. Coordinates the purchase of food with chef, bar and restaurant managers.
Salary Range: $18/hr. - $23/hr.
Responsibilities:
Essential Physical Abilities:
• Be able to bend, reach, stoop and any other physical requirements to perform essential duties.
• Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
• Sufficient manual dexterity to be able to use knives, plate food, prepare food items.
• Ability to endure repetitive motions for extended periods of time.
• Ability to maintain good coordination while serving orders quickly.
• Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or
carry or otherwise move received goods and boxes.
Essential Job Functions:
• Ensure that all opening, closing and sidework duties are completed to standard before signing out.
• Prepare menu items following recipes and yield guidelines, according to department standards.
• Work on line during service and assist wherever needed, including but not limited to banquets, dish station.
• Be aware of any shortages and prepare more or inform chef or sous chef to purchase, before the item runs out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Observe correct and safe usage and care of all machinery in the kitchen operation.
• Document any maintenance needs and submit to Supervisor.
• Contact Engineering directly for any major repairs.
• Ensure that excess items are utilized efficiently.
• Maintain fresh and sufficient product. Prepare more as needed.
• Provide help in maintaining inventory by informing the chef or sous chef of items that are low or out of stock.
Secondary Job Functions:
• Assist the Sous Chefs, RB&E Managers, Chef de Cuisine/Executive Chef, and/or Supervisor with monthly inventory, staff training, and other departmental duties as needed.
• Follow maintenance program and cleaning schedule.
• Attend meetings, menu and wine tastings as scheduled.
Qualifications:
Qualifications/Skills:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Essential:
1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems or answer questions that may arise to ensure guest satisfaction.
6. Ability to work well under pressure.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public.
Desirable:
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.
#Miramonte
Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.
The Line Cooks are responsible for ensuring the quality preparation of all menu items and proper storage of all food items in accordance with chef and standards laid out in kitchen handbook. Coordinates the purchase of food with chef, bar and restaurant managers.
Salary Range: $18/hr. - $23/hr.
Responsibilities:
Essential Physical Abilities:
• Be able to bend, reach, stoop and any other physical requirements to perform essential duties.
• Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
• Sufficient manual dexterity to be able to use knives, plate food, prepare food items.
• Ability to endure repetitive motions for extended periods of time.
• Ability to maintain good coordination while serving orders quickly.
• Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or
carry or otherwise move received goods and boxes.
Essential Job Functions:
• Ensure that all opening, closing and sidework duties are completed to standard before signing out.
• Prepare menu items following recipes and yield guidelines, according to department standards.
• Work on line during service and assist wherever needed, including but not limited to banquets, dish station.
• Be aware of any shortages and prepare more or inform chef or sous chef to purchase, before the item runs out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Observe correct and safe usage and care of all machinery in the kitchen operation.
• Document any maintenance needs and submit to Supervisor.
• Contact Engineering directly for any major repairs.
• Ensure that excess items are utilized efficiently.
• Maintain fresh and sufficient product. Prepare more as needed.
• Provide help in maintaining inventory by informing the chef or sous chef of items that are low or out of stock.
Secondary Job Functions:
• Assist the Sous Chefs, RB&E Managers, Chef de Cuisine/Executive Chef, and/or Supervisor with monthly inventory, staff training, and other departmental duties as needed.
• Follow maintenance program and cleaning schedule.
• Attend meetings, menu and wine tastings as scheduled.
Qualifications:
Qualifications/Skills:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Essential:
1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems or answer questions that may arise to ensure guest satisfaction.
6. Ability to work well under pressure.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public.
Desirable:
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.
#Miramonte
Reference: 200018898
https://jobs.careeraddict.com/post/95938753
Cooks $18hour - $23/hour
Posted on Oct 7, 2024 by Tommy Bahama Miramonte Resort & Spa
Indian Wells, CA
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.
The Line Cooks are responsible for ensuring the quality preparation of all menu items and proper storage of all food items in accordance with chef and standards laid out in kitchen handbook. Coordinates the purchase of food with chef, bar and restaurant managers.
Salary Range: $18/hr. - $23/hr.
Responsibilities:
Essential Physical Abilities:
• Be able to bend, reach, stoop and any other physical requirements to perform essential duties.
• Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
• Sufficient manual dexterity to be able to use knives, plate food, prepare food items.
• Ability to endure repetitive motions for extended periods of time.
• Ability to maintain good coordination while serving orders quickly.
• Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or
carry or otherwise move received goods and boxes.
Essential Job Functions:
• Ensure that all opening, closing and sidework duties are completed to standard before signing out.
• Prepare menu items following recipes and yield guidelines, according to department standards.
• Work on line during service and assist wherever needed, including but not limited to banquets, dish station.
• Be aware of any shortages and prepare more or inform chef or sous chef to purchase, before the item runs out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Observe correct and safe usage and care of all machinery in the kitchen operation.
• Document any maintenance needs and submit to Supervisor.
• Contact Engineering directly for any major repairs.
• Ensure that excess items are utilized efficiently.
• Maintain fresh and sufficient product. Prepare more as needed.
• Provide help in maintaining inventory by informing the chef or sous chef of items that are low or out of stock.
Secondary Job Functions:
• Assist the Sous Chefs, RB&E Managers, Chef de Cuisine/Executive Chef, and/or Supervisor with monthly inventory, staff training, and other departmental duties as needed.
• Follow maintenance program and cleaning schedule.
• Attend meetings, menu and wine tastings as scheduled.
Qualifications:
Qualifications/Skills:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Essential:
1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems or answer questions that may arise to ensure guest satisfaction.
6. Ability to work well under pressure.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public.
Desirable:
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.
#Miramonte
Tommy Bahama Miramonte is an oasis at the heart of it all: a destination where guests come to escape the deadlines and demands of the everyday; where they’re inspired to soak up life’s simple pleasures and celebrate its greatest moments. The magic of this place is rooted in the land and brought to life where desert luxury meets an island state of mind and experiences that connect guests with a variety of offerings that are unique to the region. Welcome to your estate of wellbeing.
The Line Cooks are responsible for ensuring the quality preparation of all menu items and proper storage of all food items in accordance with chef and standards laid out in kitchen handbook. Coordinates the purchase of food with chef, bar and restaurant managers.
Salary Range: $18/hr. - $23/hr.
Responsibilities:
Essential Physical Abilities:
• Be able to bend, reach, stoop and any other physical requirements to perform essential duties.
• Ability to stand and/or walk continuously throughout the shift to perform essential job functions.
• Sufficient manual dexterity to be able to use knives, plate food, prepare food items.
• Ability to endure repetitive motions for extended periods of time.
• Ability to maintain good coordination while serving orders quickly.
• Ability to grasp, bend, and stoop; push or pull heavy loads weighing up to 50 lbs.; and lift and/or
carry or otherwise move received goods and boxes.
Essential Job Functions:
• Ensure that all opening, closing and sidework duties are completed to standard before signing out.
• Prepare menu items following recipes and yield guidelines, according to department standards.
• Work on line during service and assist wherever needed, including but not limited to banquets, dish station.
• Be aware of any shortages and prepare more or inform chef or sous chef to purchase, before the item runs out.
• Ensure that F&B Service Staff are informed of 86’d items and amount of available menu specials throughout the meal period.
• Maintain the cleanliness of the line, floor, and all kitchen stations.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Observe correct and safe usage and care of all machinery in the kitchen operation.
• Document any maintenance needs and submit to Supervisor.
• Contact Engineering directly for any major repairs.
• Ensure that excess items are utilized efficiently.
• Maintain fresh and sufficient product. Prepare more as needed.
• Provide help in maintaining inventory by informing the chef or sous chef of items that are low or out of stock.
Secondary Job Functions:
• Assist the Sous Chefs, RB&E Managers, Chef de Cuisine/Executive Chef, and/or Supervisor with monthly inventory, staff training, and other departmental duties as needed.
• Follow maintenance program and cleaning schedule.
• Attend meetings, menu and wine tastings as scheduled.
Qualifications:
Qualifications/Skills:
Requirements are representative of minimum levels of knowledge, skills and /or abilities. To perform this job successfully, the employee will possess the abilities or aptitudes to perform each duty proficiently with or without reasonable accommodation.
Essential:
1. Ability to satisfactorily communicate in English (speak, read, write) with guests, co-workers and management to their understanding.
2. Ability to accurately compute and manipulate mathematical calculations.
3. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.
4. Ability to prioritize work assignments.
5. Ability to solve practical problems or answer questions that may arise to ensure guest satisfaction.
6. Ability to work well under pressure.
7. Ability to use all senses to ensure quality standards are met.
8. Ability to differentiate dates.
9. Ability to operate, clean and maintain all equipment required in job functions.
10. Ability to expand and condense recipes.
11. High school diploma or equivalent vocational training certificate.
12. One year experience in a similar position at a three star hotel or restaurant.
13. Ability to work all stations in kitchen.
14. Punctuality and regular, reliable attendance.
15. Interpersonal skills and the ability to work well with others and the public.
Desirable:
1. Culinary college degree or training.
2. Drivers license.
3. Ability to communicate in a second language, preferably Spanish.
4. Culinary talent.
5. Artistic talent.
#Miramonte
Reference: 200018898
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