Job description

MISSION

This position contributes to the success of the California Yacht Club (“Club”) by creating positive experiences for every customer, guest, and co-worker in preparing consistently high quality food to our members to contribute to a positive CYC experience.

KEY RESULTS&TASKS

A. Effectively Set Up Cooking Station

• Prepare, cook and plate hot food (fish, meat, vegetables & starch) as directed by the Executive Chef, Chef de Cuisine, or Sous Chef. Prepare the soup and sauces as needed, ensuring recipes are followed precisely. Butcher meat, fish and poultry per Executive Chefs instructions on portions size, labels products and stored properly in FIFO (first in, first out) order. Maintain “mice en place” at par levels for service.
• Assist in banquet preparations and dish-ups, as needed.
• Clean and sanitize tools and cooking equipment at the end of each task and at the end of shift.
• First Cook (AM Shift): open the kitchen and conduct preparation tasks for breakfast, lunch, and Banquets. Receive product order and store products in a timely basis in assigned locations.
• First Cook (PM Shift): Conduct preparation tasks for dinner and PM banquet service. Conducts all kitchen closing tasks, including cleaning their work stations at the end of shift, and close kitchen for the day.
• Assist in preparation and presentation of food for all Club food outlets, as instructed.
• Handle Company kitchen tools, banquet equipment, china, glass and silver with care; keep clean, sanitized and properly stored. Personal tools are to be in good working order and maintained clean and sanitized between tasks.

B. Efficient Working the Cooking Line:

• Arrive to work in accordance with the posted kitchen schedule. Come to work with a clean uniform (black pants, chef jacket, apron and hat) and safe slip resistant shoes.
• Conduct a line check to adhere all product is at proper temperature according to health department standards. Hot food above 135 degrees and reheated to 165 degrees for a minimum of 15 seconds. Cold foods maintained at a temperature of 41 degrees or lower.
• Ensure your work station is equipped with proper tools in good repair, to include: chef knife, carving knife set, paring knife, thermometer, vegetable peeler, metal spatula, tong, etc.
• Grill, braise, deep fry, sauté, steam, poach, boil, bake and garnis food according to written recipes or Chef’s instructions.
• Station self in front of hot line during meal period, checking portions sizes and methods of preparation.
• Read printed tickets with modifications written in English.
• Consult with Chef on daily specials and employee meal preparation.
• Answer orally “yes Chef,” when the Chef calls out an order or instruction.
• Communicates between Hot Line and Pantry when timing the firing of tickets.
• Write products needed for ordering on the Kitchen White Board.
• Act as Chef Attendant for actions stations or carving for buffets.
• Efficiently prepare “fine dining” cuisine with little supervision.
• Use knife with exceptional knife skills and safely.
• Effectively use thermometer to accurately determine meat cooking.
• Read Banquet Event Orders and efficiently prioritize preparations with a minimum of supervision.
• As assigned, call out orders and fire tickets on the line during meal service periods.
• Keep ovens, refrigerators and drawers clean; store food effectively wrapped with accurate and easily identifiable dates and item information on labels.
• Use ovens, refrigerators, mixers, microwave and slicers (etc.) with care and maintain clean and sanitized. Work stations are to be thoroughly cleaned at the end of shift.
• Keep food waste to a minimum. Use FIFO (first in, first out) in product rotation.
• Keep Safe Serve certification up to date and follows Health department codes for Food Safety.
• Work safely and reports any unsafe equipment or condition to supervisor. Attend and participates in the monthly safety training.
• Greet members by name as you come across them within the Club.
• Other duties as assigned.

Job Types: Full-time, Part-time

Pay: $28.00 - $29.00 per hour

Benefits:

• 401(k) matching
• Health insurance
• Paid sick time
• Paid training
• Referral program
• Vision insurance

Experience level:

• 2 years
• 3 years
• 4 years
• 5 years

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Weekend availability

Ability to commute/relocate:

• Marina del Rey, CA 90292: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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