Pas--a Hotel & Spais seeking a highly organized, procedural, and
dynamic hospitality individual to join our team as a Banquet Cook
Named one of the "Best New U.S. Coastal Hotels" by Cond-- Nast
Traveler, the oceanfront Pas--a Hotel & Spa is a modern oasis with
an unrivaled sense of clean, coastal style and comfort. Located in
the heart of the vibrant and emerging Huntington Beach community
and just steps from the city's iconic pier on USA Today's number
one beach in California, Pas--a Hotel & Spa provides the perfect
beach-goers escape. Discerning world travelers will be welcomed
with spacious guest rooms and suites, almost all with ocean views,
a celebrated signature restaurant featuring a wood-fired grill, a
chic rooftop lounge with panoramic ocean views, an oceanfront pool
experience with cabanas and poolside service, and a rejuvenating
Balinese-inspired spa. Come join one of the most dynamic teams in
Are you a fast thinking individual that meets challenges with
enthusiasm and urgency in a fast paced hospitality environment? Do
you take pride in your ability to motivate and lead a team to
provide outstanding guest satisfaction and quality service? Do you
enjoy "thinking out the box" and creating strategies to increase
revenue and customer satisfaction while ensuring bottom line
If the answer is YES,Pas--a Hotel & Spais looking for you to join
Provides preparation of assigned kitchen area to ensure the highest
level of food service and quality on a consistent basis.
-Prepare foods such as salads, soups, sauces, meats, starches,
vegetables according to prescribed recipes and guidelines.
-Maintains detailed knowledge of all menus, recipes, food quality
standards and regulations.
-Complies with accuracy of portion sizes, quality standards,
departmental policies and procedures, and accurately follows
-Assists with ensuring food leaves the kitchen simultaneously and
in a timely fashion, is of high quality, and is prepared according
-Ensures all food is stored in proper containers and at proper
storage and holding temperatures.
-Measures and mixes ingredients according to recipe using a variety
of kitchen utensils and equipment such as blenders, mixers,
grinders, slicers, and knives.
-Observes and tests foods being cooked by tasting, smelling, and
piercing with fork to observe that it is cooked.
-Carves meats, portions food onto serving plates, adds gravies and
sauces and garnishes servings.
-Follows all standard food handling, sanitation and health
department guidelines. Ensures compliance with federal, state,
local and company health, safety, and sanitation standards.
-Maintains work area in clean, safe and organized manner.
-Two years prior food prep experience in a high-volume, fine dining
-Culinary degree or training desired or equivalent combination of
education and experience. Experience in hospitality desirable.
-Possess in-depth knowledge of restaurant food preparation,
professional cooking and knife handling skills.
-Must demonstrate positive attitude and professional demeanor.
-Requires ability to perform basic math skills such as addition,
subtraction, multiplication and division.
-Ability to apply common sense understanding to carry out detailed
written or oral instructions.
-Ability to read and interpret documents such as BEO's, recipes,
safety rules, operating and maintenance instructions, and procedure
-Must be able to speak, read, write and understand English to
understand instructions, safety rules, and communicate with
-Work schedules will include working on holidays, weekends and
-Must have a valid current California Food Handlers Card/SERVSAFE
or willingness and ability to obtain one prior to start date.
-Must know and follow all applicable health standards.
-Shift times are subject to change at any time, based on
Department's needs. Applicants must be able to provide flexible
availability, and can be scheduled for various shift times as
While performing the duties of the job the team member regularly
stands and walks for sustained periods of time. Works at a quick
pace, maneuvering between activities occurring simultaneously. The
team member regularly grasps objects such as plate ware and food
trays. The team member frequently feels the temperature of objects
such as extremely hot glassware and plate ware. The team member
regularly reaches by extending hand(s) and arm(s) in any direction
while serving and performing other essential functions of the job.
The team member occasionally stoops, kneels and crouches. The team
member frequently talks when communicating with guests and/ or
kitchen staff. The team member frequently needs to hear voices
while taking orders and interacting with guests and/or kitchen
staff. The team member is frequently alerted of a coworker's
presence from behind to avoid accidents. The team member tastes all
dishes each day to be able to relay menu information to guests
and/or servers. Many aromas and smells are present in the kitchen
and dining areas. Balance is frequently required to prevent falling
when walking, standing, moving or carrying plates, beverages and
food items. The team member occasionally pushes and pulls carts and
furniture. Lifting is regularly required to prepare dining areas,
serve food and beverages. Exerts up to 50 pounds of force
occasionally, and/or up to 20 pounds of force frequently, and/or up
to 10 pounds of force constantly to move items such as plates,
coffee trays and dishes. Frequently transports food or trays while
walking. The team member is required to have close visual acuity to
prepare and cook food and move around the kitchen. The team member
is required to have visual acuity to determine the accuracy,
neatness, and thoroughness of the work assigned.
The team member is subject to environmental conditions found
working inside. The team member is occasionally subject to extreme
heat, with temperatures above 100 degrees while moving around in
the kitchen. Occasionally subject to extreme cold when working in
refrigerated areas. The team member is occasionally subject to loud
noise while working in or around the kitchen areas. The team member
is subject to hazards which includes proximity to moving mechanical
parts, equipment found in kitchens and food service areas, sharp
objects, and exposure to cleaning chemicals. Other hazards may
include slick floors and hot plate ware or glassware. The team
member is occasionally subject to atmospheric condition such as
fumes, odors, or dusts. The team member is required to function in
crowded or narrow aisles, passageways or work areas in the
Pas--a Hotel & Spa is an equal opportunity employer M/F/V/D