Originally built in 1986 and renovated in 2014, Poppy Hills Golf Course was the first course in the United States to be owned and operated by an amateur golf association, currently serving as the headquarters and tournament home of the NCGA. Bringing together breathtaking design, the NCGA’s high standard of course conditioning and hospitality and golf’s greatest landscape, Poppy Hills welcomes you to put the busy world behind you and surround yourself in nature. Each uniquely crafted hole is chiseled through the towering Monterey Pines of the Del Monte Forest, offering sneak peaks of the beautiful and iconic Monterey Bay and a chance to watch playful young deer among the freshly sprung California Poppy.

Position: Prep/Line Cook

Status: Non-Exempt

Reports to: Executive Chef

POSITION SUMMARY:

The Prep/Line Cook role provides all supporting functions to ensure the kitchen operates smoothly and efficiently. The Prep/Line Cook is a member of the back-of-house (BOH) team and is required to be on time, well groomed, and organized. This position will receive regular direction and is expected to work collaboratively with other BOH staff at Poppy Hills.

ESSENTIAL FUNCTIONS:

Food Preparation:

• Follow the systems in place set forth by the Chef/F&B Director, including food recipes, weekly station inventories (with proper rotation & production levels), cleaning/stocking/restocking of all workstations.
• Prepare food as assigned, including pre-cooking items for later use; wash, cut, and prepare foods for cooking; measure ingredients required for specific food items being prepared.
• Date all food containers and rotate as per restaurant standards, making sure that all perishables are kept at proper temperatures and cooling temperatures are maintained at 36 degrees.
• Ensure presentation for every plate is consistent and in line with quality and presentation standards of the resort.
• Ensure that service staff's food knowledge meets the Chef's standards & are consistently being met, including presentation.
• Set up kitchen based on time of day for meal service (i.e. Breakfast, Lunch, special events, etc.). Check B.E.O for the daily events and get mise en place ready accordingly

Kitchen Operations:

• Daily cleaning and sanitizing of work areas including grease traps, ovens, refrigeration, ovens, grill, floors, fryers, walls, ceiling tiles, counters, shelving, tables, rolling racks and any other kitchen equipment and areas that needs to be cleaned using proper chemical cleaning agent.
• Assist with deliveries and storage, keeping all freezers and walk-ins clean and organized while following acceptable standards of food storage.
• Removes all garbage regularly throughout the day and ensures all trash is removed at the end of the day.
• Keeps the kitchen, dish, food storage, and other storage areas clean and organized.
• Breaks down, cleans, and sanitizes the dish machine at the end of a shift. Restocks all dishes, glassware, utensils, pots, and pans.

General Functions:

• Work closely with the Executive Chef/F&B Director to develop exceptional communication between the Front of House & Back of House Employees.
• Comply with all Health & Safety standards set by OSHA and the resort including but not limited to completing daily hand washing log and health screening log.
• Ensure proper food safety & cleanliness standards are always met and that prepared food meets requirements for quality and quantity of the order.
• Support safe work habits and a safe working environment at all times, including all equipment, cutlery and safe food handling.
• Perform other related duties as assigned by the Chef/F&B Director/Assistant F&B Manager

KNOWLEDGE, SKILLS, & EXPERIENCE:

• High school diploma or equivalent preferred.
• Food/Beverage Service Worker Permit, Valid Safe Food Handling certification (ServSafe)
• Comprehensive understanding of the English language
• Ability to communicate effectively with managers, co-workers, and patrons
• Ability to perform assigned duties with attention to detail, speed, accuracy
• Ability to work well under pressure of organizing with minimal supervision.
• Ability to use all senses to ensure quality standards are met including vision, taste and smell.
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to work all stations in kitchen.
• Punctuality and regular, reliable attendance.
• Interpersonal skills and the ability to work well with others and the public and timelines.
• Openness to taking direction & executing it with attention to the details
• High levels of customer service
• Meet minimum age requirement of jurisdiction
• Good knife skills

WORK SCHEDULE:

• Restaurant is open 7 days/week and open the majority of the year (only closed a handful of days at most).
• Shifts may begin 2-3 hours before the opening of the restaurant (for preparation & opening procedures) and end 2-3 hours after close of the restaurant (for breakdown & closing procedures).
• We are seeking someone available to work Friday, Saturday, and Sunday, with occasional nights and weekends as needed.

COMPENSATION AND BENEFITS:

This is a part-time, Non-Exempt position. The hourly rate for this position will be $19.35-$23.00 based upon experience. Some clothing will be provided, with the employee expected to source and maintain a high-standard of attire at all times. Benefit package includes health, dental and vision insurance. Dependents may be added with premiums paid by the employee. Participation in the company’s 401k plan after one full year of employment. PTO, holidays, meals, and golf benefits also included.