Cook I

Position Overview Manage all aspects of the food production for the restaurant and banquets, including food preparation according to the description.Adhere to sanitation practices. Duties and Responsibilities Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Prepare food items for customers using a quality, predetermined method in a timely and consistent manner. Set up station with predetermined mise en place required to service all restaurant and banquet functions. Practice sanitation and safety daily to ensure total customer satisfaction. NOTE: This description is not intended to be all-inclusive.Other related duties may be assigned as required in addition to the principle duties outlined above. Supportive Functions Consult with Executive Chef on a daily basis as well as other departments that are directly related to the Food & Beverage Department. Participate in long range planning. Participate, support, and make recommendations for ongoing programs at The Ranch with continuous improvement in networking. Perks and Discounts Discount packages include: Free golf (based on availability), discounted pet insurance, discounted tickets to Disneyland, Universal Studios, Knotts Berry Farm and more! Qualifications Education and Licensing High school or equivalent education required. Ability to obtain and/or maintain any government required licenses, certificates or permits. Skills and Experience Certified Cook level or higher. Prior experience preferred. Experience in a full service restaurant or hotel/resort restaurant desired. Grooming All team members must maintain a neat, clean and well‑groomed appearance per The Ranch standards. Competencies Must be able to speak, read, write and understand the primary language used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Knowledge of The Ranch operations, its services, and facilities. Ability to read recipes and follow their instructions. Ability to create appropriate buffet displays up to 5‑6 feet in height and the ability to set up, maintain and breakdown same. Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by The Ranch environmental systems; however, must be able to work in extreme temperatures like freezers (‑10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. Ability to physically self‑demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well‑paced ability in limited space and to reach other locations of The Ranch on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Other Regular attendance is essential to the successful performance of this position. Irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the fluctuation in business levels in the hospitality industry, team members may be required to work varying schedules to reflect the business needs of The Ranch. In addition, attendance is required at all scheduled training sessions and meetings. Upon employment, all team members are required to fully comply with company rules and regulations for the safe and effective operation of The Ranch’s facilities. Team members who violate The Ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment. This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title.This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time.It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of team members under their supervision. Equal Employment Opportunity Policy Statement The Ranch at Laguna Beach provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Harassment includes, but is not limited to, offensive remarks, jokes, slurs, visual displays, physical conduct, or any other behavior that creates an intimidating, hostile, or offensive work environment. This policy applies to all employees and applicants, as well as contractors, interns, volunteers, and any others conducting business with or on behalf of The Ranch. It applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. This policy prohibits all forms of harassment and retaliation for reporting or participating in EEO‑related investigations or complaints. Any employee who violates this policy may be subject to disciplinary action up to and including termination. The Ranch encourages employees to report all incidents of harassment to a member of management, HR department, and/or anonymous hotline or web portal. All reports are treated seriously, handled confidentially to the extent possible, and investigated promptly and fairly. When necessary, corrective action will be taken to stop the conduct and prevent its recurrence. Managers and supervisors are expected to model inclusive behavior, promptly address inappropriate conduct, and report concerns to HR. They are instrumental to ensure that the work environment remains free of discrimination and harassment. All employees are expected to read, understand, and comply with this EEO Policy. Acknowledgment of this policy may be required during onboarding and periodically throughout employment. #J-18808-Ljbffr