Job Overview
Employment Type
Internship
Compensation
Type:
Hourly
Rate:
Range $22.00 - $1.00
Benefits
Paid Time Off
Training development
Employee Discounts
competitive pay
Guest privileges
Uniform allowance
career advancement
Job Description
Terranea Resort is a luxurious oceanfront resort located on the stunning California coastline, renowned for its exceptional guest service, beautiful surroundings, and comprehensive amenities. As a premier destination resort, Terranea offers a unique blend of natural beauty and upscale accommodations, featuring multiple dining outlets, a full-service spa, recreational activities, and exquisite culinary experiences. The resort is committed to providing guests with memorable stays marked by comfort, hospitality, and top-quality service.
Terranea Resort is excited to offer an externship opportunity for students currently enrolled at the Culinary Institute of America. This externship position is designed specifically for culinary students lo... Show More
Terranea Resort is excited to offer an externship opportunity for students currently enrolled at the Culinary Institute of America. This externship position is designed specifically for culinary students lo... Show More
Job Requirements
- Currently enrolled at the Culinary Institute of America
- Ability to work all stations on the line
- Food handlers’ certificate
- Basic arithmetic skills
- Fluency in English
- Physical ability to lift up to 50 pounds
- Ability to stand for extended periods
- Strong communication skills
- Ability to follow directions thoroughly
- Ability to work cohesively as part of a team
Job Qualifications
- Ability to work all stations on the line
- Fluency in English in verbal and non-verbal
- Compute basic arithmetic
- Provide legible communication
- Comprehend and follow recipes
- Expand Condense recipes
- Perform job functions with attention to detail speed and accuracy
- Prioritize and organize
- Be a clear thinker remaining calm and resolving problems using good judgment
- Follow directions thoroughly
- Understand guest’s service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and pertinent Hotel data
- Exert physical effort in transporting 50 pounds
- Endure various physical movements throughout the work areas
- Remain in stationary position for 4 to 6 hours throughout work shift
- Satisfactorily communicate with guests management and co-workers to their understanding
- Food handlers’ certificate
Job Duties
- Maintain complete knowledge of and comply with all departmental policies service procedures standards
- Maintain complete knowledge of correct maintenance and use of equipment
- Use equipment only as intended
- Anticipate guests’ needs respond promptly and acknowledge all guests however busy and whatever time of day
- Maintain positive guest relations at all times
- Be familiar with all Hotel services features and local attractions activities to respond to guest inquiries accurately
- Resolve guest complaints ensuring guest satisfaction
- Monitor and maintain cleanliness sanitation and organization of assigned work areas
- Maintain and strictly abide by State sanitation Health regulations and Hotel requirements
- Meet with Chef de Cuisine Chef on Duty to review assignments anticipated business levels changes and other information pertinent to the job performance
- Opening Shift - Turn on specified equipment ie ovens deep fryers fill steam table and unlock secured areas ie reach-ins walk-ins secure keys
- Complete opening duties set up workstation with required mise en place tools equipment and supplies inspect the cleanliness and working condition of all tools equipment and supplies check production schedule and pars establish priority items for the day inform the Head Cook of any supplies that need to be requisitioned for the day’s tasks transport supplies from the Storeroom and stock in designated areas start prep work on items needed for the particular menu of the day organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
- Continue prep work after the meal period for the next meal service
- Check P O S printer at the workstation ensure that it is in working order and there is enough paper available for the shift
- Prepare all menu items following recipes and yield guide
- Inform F B service staff of 86'd items and amount of available menu specials throughout the meal period
- Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests
- Inform Chef de Partie of any excess items that can be used in daily specials or elsewhere
- Maintain proper storage procedures as specified by Health Department and Hotel requirements
- Minimize waste and maintain controls to attain forecasted food cost
- Disinfect and sanitize cutting boards and worktables
- Transport empty dirty pots and pans to the pot wash station
- Direct and assist Stewards in order to make clean-up a more efficient process
- Breakdown work station and complete closing duties return all food items to the proper storage areas rotate all returned product wrap cover label and date all stored items straighten up and organize all storage areas clean up and wipe down food prep areas reach-ins walk-ins and shelves return all unused and clean utensils equipment to the specified locations ice down hot items from the steam table so they cool quickly turn off all equipment not needed for the next shift restock items that were depleted during the shift review status of work and follow-up actions required with the Head Cook before leaving
- Assist with inventories as scheduled
- Assist in plating up Banquet hot meals as assigned
- Follow maintenance program and cleaning schedule
- Perform duties in other areas of Kitchen as assigned
- Work at off premise functions
- Research new menu items
- Attend designated meetings
- Maintain the company image and vision statement
- Make optimal use of financial resources
- Participate in ongoing training and encourage the personal development of all associates
- Continuous evaluation and improvement of the operations
- To be an integral part of the development of future company projects
- To provide an exceptional guest experience
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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