Spirit Ridge

3rd Cook (BB-004EB)

Found in: Neuvoo CA



The 3rd Cook is an important part of the hotel’s culinary team. This position reports to the Sous Chef and Executive Chef.

The primary duty of the 3rd Cook is to prepare high quality food to order for guests based on established guidelines, keep work area clean and organized and conduct his or her self in a positive professional manner.

The 3rd Cook is responsible for the timely and accurate preparation of food items for all outlets and for maintaining a level of professionalism in the kitchen.

The 3rd cook needs to work well under pressure, is organized, flexible, creative and self-motivated. The 3rd cook is responsible to maintain a safe work environment for yourself and your co-workers by upholding the safety rules ensure that your co-workers practice safe work habits ensure that all equipment in the kitchen is clean and in good working condition before use

Duties include:

  • Assume daily responsibilities according to schedule and business needs.
  • Preparation of Outlet, Banquet and any other food requirements.
  • Check daily food requirements and prepare them accordingly.
  • Ensure that refrigerators, freezers, working areas and kitchen are kept clean.
  • Ensure that equipment is functioning, sanitized and that any maintenance is reported to Kitchen Management.
  • Ensure strict control of waste and portion and help to control food quality using standard recipe methods
  • Must never say no to a guest request without offering an alternative.
  • Must comply with requests from departmental managers.
  • Attend daily lineups
  • On a need bases: sweep, mop, wash down tables and general cleaning to ensure a clean and sanitary work place.
  • Other duties as required
  • Spirit Ridge colleagues work in an environment that demands exceptional performance yet reaps great rewards. Whether it’s career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you.

    You're More Than Welcome.

  • Minimum of 1-year experience in line cooking and fair knowledge of fine dining.
  • Line cooking and knowledge of fine dining an asset.
  • Must be able to work in high paced, stressful environment and maintain professional attitude.
  • Long hours sometimes required.
  • Long stretches between days off can be possible in high volume times;
  • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional customer service.
  • Must have excellent organizational, and interpersonal skills
  • Employees to reflect Spirit Ridge Service Standards and Procedures
  • This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.

    calendar_today3 days ago

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