Cook - Ox + Anchor

SUMMARY

If you are hard-working and dedicated to preparing fine cuisine, Ox + Anchor at Hotel San Luis Obispo is the place for you! The Line Cook is responsible for preparing menu items under the guidance of the Executive Chef and the Chef de Cuisine. The Line Cook will play a vital role in upholding our food safety and cleanliness standards. In addition, the Line Cook will assist in restocking items, sanitizing equipment, and plating meals.

ESSENTIAL JOB DUTIES:

• Prepare ingredients then cook and assemble dishes per the Executive Chef’s recipes.
• Perform portion control and minimize waste to keep cost within forecasted range.
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery
• Set up and clean station according to restaurant protocol
• Maintain a clean work station area, including kitchen equipment, tables, and shelves
• Comply with applicable sanitary, health, and personal hygiene standards
• Ensure quality and freshness of ingredients and products
• Perform additional tasks as assigned by the Chef de Cuisine or Executive Chef

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.

QUALIFICATIONS:

Pre-Requisites

• At least 21 years of age
• Basic mathematics computations
• Must have exceptional knife skills.

Work Experience and/or Education

• Must Have High School Education or equivalent.
• Minimum 1+ years Culinary experience, 2+ years preferred.

Preferred Training

• Culinary Institute education, Formal Apprenticeship, Multiple Stagier or equivalent.
• Food-handling certification

CORE COMPETENCIES:

• Attention to Detail: Able to be alert in any environment; Follow detailed procedures; Ensure accuracy in documentation and data; Carefully monitor gauges, instruments or processes; Concentrate on routine work details; Organize and maintain records.
• Communication: Able to clearly present information through verbal and written English; Read and interpret complex information; Interaction with Guests; Actively Listen to others.
• Conflict Management: Able to use “Win –Win” approach to resolve controversy; Stay objective and fair when dealing with sensitive situations; Maintain constructive working relationships despite disagreement.
• Continuous Learning: Able to stay informed of current Industry trends; Learn and apply new concepts; Demonstrate career self-reliance; Identify own areas of opportunity; Set and monitor self-development goals.
• Decisiveness: Able to take action in solving problems while exhibiting judgment and realistic understanding of issues; Able to use reason, even with emotional topics; Review facts, weigh and exercise options.
• Efficiency: Able to produce the desired effect incorporating the least effort, time and waste.
• Energize Others: Able to exhibit a “Can Do” approach; Inspire others to excel; Use competition to encourage others; Develop performance standards and confront negative attitudes; Develop and maintain a Team Spirit.
• Flexibility: Able to remain open-minded and change opinions on the basis of new information; Perform a variety of tasks and change focus quickly as demands change; Manage transitions effectively from task to task; Adapt to varying Guest needs.
• Initiative: Able to bring about great results from ordinary circumstances; Prepare for problems or opportunities in advance; Transform Leads into productive business outcomes; Undertake additional responsibilities and respond to situations as they arise without.
• Leadership: Able to assume a role of authority as necessary; Advocate new ideas, even when risk is involved; Set an example for coworkers; Delegate responsibility and empower associates to make decisions; Provide constructive feedback to others.
• Planning and Prioritizing: Able to prepare for emerging Guest needs; Manage multiple projects; Determine project urgency in a meaningful and practical way; Use goals to guide actions and create detailed action plans; Organize and schedule people and tasks.
• Process, Policies and Procedures: Able to act in accordance with established guidelines; Follow standard procedures in crisis situations; Communicate and enforce organizational policies and procedures; Recognize and constructively conform to unwritten rules and practices.

Problem Solving: Able to apply a way of thinking to generate solutions; Focus on process rather than isolated events; Assess situation in multiple ways and be systematic in identifying trouble spots; Use tools to define problems and evaluate alternative solutions.

• Coping: Able to maintain a solution-oriented approach while dealing with inter-personal conflict, personal rejection and/or time demands.
• Willingness to Service: Able to demonstrate a high level of service delivery; Do what is necessary to ensure Guest satisfaction; Deal with service failures and prioritize guest needs..

ESSENTIAL JOB FUNCTIONS:

WORK ENVIRONMENT & PHYSICAL DEMANDS

The Work Environment characteristics and Physical Demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT:

• Must be able to tolerate varying stress levels, temperature, illumination, and air quality. Must be able to maneuver through all areas of the kitchen. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to tolerate hot temperatures in excess of 140 degrees and extreme cold temperatures as low as 10 degrees below zero. Must be able to carry and lift up to 100 lbs. Must be able to push and pull food carts weighing up to 500 lbs. Must be able to operate equipment. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity. Must be able to respond quickly and efficiently during periods when many orders arrive at station at the same time.

SCHEDULE:

Wednesday - Sunday (afternoon and night shift)

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of Hotel San Luis Obispo.

Job Type: Full-time

Pay: $18.00 - $21.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Schedule:

• Evening shift
• Every weekend
• Holidays

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: In person