Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $14.50 - $18.50
Work Schedule
Flexible
Day Shifts
Benefits
Free room nights
discounted room rates
Medical insurance
prescription insurance
Dental Insurance
Vision Insurance
401K with company match
Paid vacation
paid sick days
Paid Personal Days
Paid new child leave
Paid Family Bonding Time
Adoption assistance
Tuition Reimbursement
free meals during shift
Employee stock purchase plan
Retail Discounts
Job Description
Piper restaurant is a vibrant dining destination located within The Seabird Resort in picturesque Oceanside, California. Nestled just off the beach, this restaurant offers guests an exceptional culinary experience with a focus on fresh, handmade pastas and garden-to-table delicacies. Piper's bright, convivial, California-coastal setting provides a welcoming atmosphere where visitors can savor high-quality meals while enjoying the relaxing ambiance of a coastal community. The establishment caters to a diverse clientele by offering breakfast and freshly pressed juice in the morning hours, transforming by night into an intimate and warm space featuring an open kitchen, a craft pasta station, a full... Show More
Job Requirements
- High school diploma or equivalent
- At least 1 year of kitchen experience preferred
- Ability to perform basic cooking techniques
- Strong attention to detail and cleanliness
- Ability to work efficiently under pressure
- Flexibility to work mornings, evenings, weekends and holidays
- Good physical stamina to stand for long periods
- Ability to communicate effectively with team members
- Must comply with all food safety and sanitation regulations
Job Qualifications
- Refined verbal communication skills
- 2 years of previous line experience preferred
- Culinary degree or related hotel experience is preferred
- Candidate should be able to perform all basic cooking skills
- Able to work single station in the kitchen
- A true desire to satisfy the needs of others in a fast-paced environment
- Ability to stand for long periods of time
- Flexibility to work in any outlet as necessary to assist as business requires
Job Duties
- Provide the highest and most efficient level of hospitality service to the hotel guests
- Work in the designated station as set by Executive Chef and or Sous Chef
- Organize the assigned work area and efficiently put away orders
- Prepare and sell food within recommended time frames to meet guest expectations
- Operate kitchen equipment such as braising pan, baking ovens, stoves, grills, microwaves, and fryers
- Produce quality product in a timely and efficient manner for the guests or staff
- Maintain cleanliness and sanitation at the assigned work area
- Prepare and cook all food items by the recipe and to specification
- Prepare ingredients for cooking including portioning, chopping, and storing food
- Prepare all menu items by strictly following recipes and yield guide
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist
- Prepare, season, and cook a wide variety of meats, vegetables, soups, breakfast dishes and other food items
- Slice, grind and cook meats and vegetables using a full range of cooking methods
- Wash and peel fresh fruits and vegetables and weigh, measure and mix ingredients in correct proportions
- Have general knowledge of cooking temperatures, making soups and sauces, preparing entrees, vegetable preparation and a la carte cooking
- Set-up the station with par stocks of menu items and prepare the dishes designated for that station
- Check supplies and prep lists and ensure all items are prepped in a timely fashion
- Replenish service lines as needed and restock and prepare the workstation for the next shift
- Ensure that all products are stored properly in the correct location at the appropriate levels
- Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests
- Check and ensure the correctness of the temperature of appliances and food
- Serve food in proper portions on to correct serving vessels and plates
- Wash and disinfect kitchen area, workstations, tables, tools, knives, and other equipment
- Maintain correct portion size and quality of the food to the hotel’s standards
- Minimize waste and maintain controls to attain forecasted food cost
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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