Cook 2

Company Description:

Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long-term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Job Description

WHAT YOU WILL ACCOMPLISH

1. Assigns tasks, shares management and customer expectations and provides training and direction to

assigned staff. Supports an environment of high efficiency, quality and customer service. Maintains

detailed knowledge of all menus, recipes, food quality standards and regulations.

2. Assists with overseeing production for line operation. Organizes the days prepping for the cooks and

restaurant, supervises line set-up and prepping.

3. Assist in directing and correcting the presentation and portioning of food. Ensures food leaves the

kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.

4. Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and

vegetables according to prescribed recipes and guidelines. Bakes, roasts, broils and steams meats, fish,

vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and

adjusts as needed.

5. Reads menu to estimate food requirements and requisitions food from storage. Notifies manager of

inventory shortages. Ensures all food is stored in proper containers and at proper storage and holding

temperatures.

6. Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills,

roaster and steam kettles.

7. Measures and mixes ingredients according to recipe using a variety of kitchen utensils and equipment

such as blenders, mixers, grinders, slicers, and knives.

8. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is

cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.

9. Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.

10. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance

with federal, state, local and company health, safety, and sanitation standards.

11. Works with stewarding department to coordinate needs.

12. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or

complaints.

13. Assists in controlling all food products, leftovers, waste and refrigeration organization.

14. Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage

areas as directed. Maintains work area in clean and organized manner.

WHAT YOU WILL BRING At least one year of prior restaurant food prep experience. Knowledge of food preparation, professional cooking, and knife handling skills. Ability to read and comprehend simple instructions, recipes, short correspondence, and memos. Ability to work as part of a team. GREAT IF YOU HAVE · Culinary training or degree. · Current Food Handlers Card or willingness and ability to obtain one within 30 days of employment