CoralTree Hospitality

Culinary Extern at Terranea Resort

Job Locations US-CA-Rancho Palos Verdes
ID 2023-2728
Category
Culinary
Position Type
Temporary Full-Time
Min
USD $22.00/Hr.

Overview

NEW LOGO - Terranea PV-Colored

 

Terranea Resort is excited to offer an externship opportunity for students currently enrolled at the Culinary Institute of America. This position is designed for those interested in gaining hands-on experience during the upcoming externship semester.

As a Culinary Extern, you will assist in planning, prepping, and setting up high-quality food production across various outlets. You’ll work alongside our talented culinary team to deliver exceptional menu items and specials, following established standards and plating specifications.

Responsibilities

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Meet with Chef de Cuisine/ Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
  • Complete opening duties:
    • Set up workstation with required mise en place, tools, equipment and supplies.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the Storeroom and stock in designated areas.
    • Start prep work on items needed for the particular menu of the day.
    • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
  • Continue prep work after the meal period for the next meal service.
  • Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare all menu items following recipes and yield guide.
  • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
  • Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
  • Inform Chef de Partie of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown work station and complete closing duties:
    • Return all food items to the proper storage areas.
    • Rotate all returned product.
    • Wrap, cover, label and date all stored items.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
    • Return all unused and clean utensils/equipment to the specified locations.
    • Ice down hot items from the steam table, so they cool quickly.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.
    • Review status of work and follow-up actions required with the Head Cook before leaving.

 

Additional Duties & Responsibilities:

  • Assist with inventories as scheduled.
  • Assist in plating up Banquet hot meals as assigned.
  • Follow maintenance program and cleaning schedule.
  • Perform duties in other areas of Kitchen as assigned.
  • Work at off premise functions.
  • Research new menu items.
  • Attend designated meetings
  • Maintain the company image and vision statement.
  • Make optimal use of financial resources.
  • Participate in ongoing training and encourage the personal development of all associates
  • Continuous evaluation and improvement of the operations.
  • To be an integral part of the development of future company projects
  • To provide an exceptional guest experience

Qualifications

  • Ability to work all stations on the line
  • Fluency in English in verbal and non-verbal
  • Compute basic arithmetic
  • Provide legible communication
  • Comprehend and follow recipes
  • Expand/Condense recipes
  • The Ability to:
    • Perform job functions with attention to detail, speed and accuracy.
    • Prioritize and organize
    • Be a clear thinker, remaining calm and resolving problems using good judgment.
    • Follow directions thoroughly
    • Follow directions thoroughly.
    • Understand guest’s service needs.
    • Work cohesively with co-workers as part of a team
    • Work with minimal supervision
  • Maintain confidentiality of guest information and pertinent Hotel data
  • Exert physical effort in transporting 50 pounds
  • Endure various physical movements throughout the work areas.
  • Remain in stationary position for 4 to 6 hours throughout work shift.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.
  • Food handlers’ certificate.

 

Compensation:

Base Pay Start Rate: $22.00

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