Job description

Timber Cove Resort

Perched on a cliff overlooking the coast where the Russian River meets the Pacific Ocean rests the charming Timber Cove Resort. This North Sonoma Coast destination offers one of the most extraordinary views of the Pacific Ocean and Cove. The hotel features 46 freshly designed guest rooms, including eight premium suites, which offer a variety of breathtaking ocean views and sunrise or sunset backdrops. All guest rooms feature amenities such as Crosley LP record players, minibar, coffee with a tea kettle, natural eco-friendly LATHER toiletry products. In addition, the suites feature large soaking tubs. The resort also features Coast Kitchen, an ocean-view restaurant. When you stay with Timber Cove Resort, you're just a short drive from Bodega Bay and a myriad of incredible area activities. Kayak or canoe down the Russian River, head to Goat Rock Beach for surfing or swimming, enjoy an afternoon at a nearby golf course, or go on a wine tasting tour!

Position Overview

The line cook is responsible for all items: sauces, garnishes, stocks, fumets, essences, pertaining to items produced in the line stations. Cooks are responsible for total set-up of their respective stations and complete knowledge pertaining to execution of all line stations. He/she is responsible for maintaining cleanliness of the line at all times.

ESSENTIAL FUNCTIONS:
1. Time and Attendance:The employee is responsible for knowing their schedule and checking it frequently, as schedules are subject to change. Employees are expected to be at work, in uniform and at their station at their scheduled start time. One minute is late and being late affects all team members. Time and attendance will be tracked, logged and considered at time of review.
2. Uniforms and Grooming:The cook will be in proper uniform at beginning and throughout entire shift. Uniform to consist of chef coat, approved cook supplied own pants, non-slip shoes and socks, apron, side towels and approved hat. Hair nets can be worn but hat must also be worn. On a daily basis all cooks will be showered, well-groomed and will not use cologne or perfume while at work. Use of perfumes and colognes affect the guests experience and interfere with the quality of the food. Jewelry will be limited to one ring (wedding band), watch and stud type earrings that do not dangle.
3. Mise en Place:_The cook takes responsibility of the total mise enplacefor the station including: butters, marinades, vinaigrettes, stocks, sauces and ordering of product through the manager. They also arrange the back up in an orderly fashion. He/she also ensures that at the end of the shift the bar mise en place_is set for the next cook.
4. Food Preparation:the cook organizes all required items from different areas so that all are in place and ready for service. He/she ensures that all items are ready for service 15 minutes before service begins.
5. Cooking:The cook prepares hot line items either at the grill, roast or sauté stations in accordance with guidelines from Sous Chefs or the Executive Chef in response to customer orders.
6. Teamwork:During service, the cook assists where the line is most active and is prepared to communicate, accept and direct assistance when his/her station is most active.
7. Break Down/Clean Up:The cook breaks down and cleans up the station at the end of the shift and assists in securing the kitchen. Each cook is responsible to assist the entire kitchen team in the thorough cleaning of the kitchen before their shifts end. He/she also drains the fryer and strains the grease for the next day. All items are wrapped and marked, cooled and stored properly.
8. Records:The cook keeps written notes on techniques and changes for the next day. The cook communicates the needs of the station with the next cook to work that station.
9. Ordering:The cook confers with the chefs at the end of the shift to coordinate ordering for the next day.
10. New Items:The cook costs items and outlines recipes when a new dish is created and assists in creating new dishes. He/she confers with the Chefs on new items for the day or new menu and writes the prep list for those items. He/she will also test their new ideas for the Chefs to taste.
11. Kitchen Manual:The cook is thoroughly familiar with and complies with the guidelines specified in the Restaurant Kitchen Manual.
12. Meetings:The cook attends periodic meetings as called by the management.
13. Certifications, Licenses, Registrations:California Food Handlers Card Serve Safe certification. Driver's License.
14. All other work related duties as assigned by management.

PREREQUISITES:

Education: Degree from a culinary arts training program is desirable

Physical: Must be able to speak clearly and listen attentively to employees, dining room and kitchen staff and guests. Must be able to understand English and have basic spoken and written English skills. Must be able to stand and exert well-paced mobility for periods of up to 6 hours in length under very hot and stressful conditions. Must have the ability to lift pots, pans, etc., up to 50 pounds in weight. Must be able to read and write to facilitate communication. Must possess finger and hand dexterity for using small tool and equipment.

Experience: Minimum 3 years’ food preparation dealing with hot line aspects, i.e. grilling, sautéing, roasting. Excellent knife skills, familiar with all kitchen equipment, organizational skills.

As part of your job application and the Company’s evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category:
CATEGORY EXAMPLES BUSINESS PURPOSE
Personal Identifiers Name, alias, postal or mailing address, email address, telephone number, social security number, driver’s license or state identification card number, passport number
1. To comply with state and federal law and regulations requiring; employers to maintain certain records;
2. To evaluate your job application and candidacy for employment;
3. To obtain and verify background check and references; and
4. To communicate with you regarding your candidacy for employment.
Pre-Hire Information Job application, resume, background check results, job interview notes, and candidate evaluation records
Employment History Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations
Education Information, Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained

Job Types: Full-time, Part-time, Contract, Temporary

Pay: $19.00 - $22.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant experience: 1 year (Preferred)

Work Location: In person

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