Overnight Restaurant Prep

Description

Education/Experience

Minimum 1–2 years of experience as a cook in a hotel or high‑end restaurant preferred.

High school diploma; culinary certification preferred.

Work Hours

Flexible scheduled shifts based on business needs.

Includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

Understand the mission, vision, and goals of the hotel.

Prioritize and work efficiently with limited supervision.

Be detail‑oriented and able to multi‑task efficiently.

Speak and understand the primary languages used in the workplace.

Have excellent communication, follow‑up, and organizational skills.

Be capable of pushing, pulling, bending, squatting, and lifting regularly.

Use required PPE and equipment for assigned duties.

Perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up.

Think clearly, remain calm, and resolve problems using good judgment.

Follow directions thoroughly; understand guests’ service needs; work cohesively with co‑workers as part of a team.

Work well under pressure to meet production schedules and timelines for guests’ pastry orders.

Transport cases of received goods to the work station; move pots and pans from storage/prep areas to the serving line.

Work in hot, noisy, and sometimes close conditions.

Work with all products and food ingredients involved.

Use all senses to ensure quality standards are met.

Comprehend and follow recipes.

Job Responsibilities

Responsible for the preparation of food orders efficiently and consistently. Maintain organization, cleanliness, and sanitation of work areas and equipment.

Maintain complete knowledge of and comply with departmental policies, service procedures, and standards.

Ensure that food quality and food safety standards are maintained at a superior level daily.

Complete opening duties: set up the station (grill, pantry, etc.), make a preparation list of necessary food items, requisition all listed items, and transport from walk‑in to assigned station.

Prepare necessary food items for the meal period and next service.

Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.

Cook for the scheduled meal period.

Remove soiled wares from the station as assigned and transport to dishwashing area.

Break down the work station and complete closing duties.

Follow 4 Keys service standards, SOPs, and safety standards.

Follow safety and security procedures.

Work cohesively with co‑workers and all departments as part of a team.

Follow all appropriate policies and procedures while constantly striving to improve standards of operation.

Adhere to attendance and reliability standards.

Follow all additional duties assigned by management.

Compensation

Starts at $20.67 DOE.

VPB Management II LLC is an equal‑opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, ancestry, age, disability, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We commit to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal‑opportunity laws.

Qualifications

Experience

Required

1 year: Experience as cook in a hotel or high‑end restaurant.

#J-18808-Ljbffr