ABOUT COMPANY:

A Collaborative Approach to Hotel Management and Profitability
Avalon Hospitality Group, LLC. legal entity was formed in 2020, but the company has been around and successfully operating as Packard Hospitality Management (PHM) for over 20 years. As the history goes, when Michael and Carrin Goldstein purchased PHM in 1998, they had no intention of doing business as usual. Having worked together for a national hotel and property management company for six years, they shared not only a passion for the industry, but also a vision of a better way to do business whereby they not just collected a fee, but earned it.
Beginning with only two employees, two HOA’s, one hotel and a 500-square foot San Diego office, the two conducted business in exactly the same manner as they do today - total commitment to every client, never compromising integrity, setting the bar high and then moving it even higher.
Today Avalon Hospitality Group is a nationwide full-service, and turn-key operator focused entirely in the; management, development and capital improvements within the hospitality industry. Michael and Carrin Goldstein’s commitment to work harder, work smarter and create value for every client is done by providing innovative solutions and personalized service.

MINIMUM QUALIFICATIONS:

• Proven experience in food preparation and cooking in a professional kitchen environment.
• Ability to read and speak English to understand recipes, safety instructions, and communicate with team members.
• Manual dexterity and physical stamina to handle kitchen tools and stand for long periods.
• Basic knowledge of food safety and sanitation standards.
• Ability to follow directions from the Head Chef and work collaboratively within a team.

PREFERRED QUALIFICATIONS:

• Experience working in a resort or hospitality setting.
• Certification in food safety or culinary training.
• Familiarity with a variety of cooking techniques and cuisines.
• Ability to assist or step into the Head Chef role when necessary.
• Strong organizational skills and attention to detail.

SKILLS:

The required skills such as food preparation and food production are essential for daily meal creation and ensuring consistent quality. Speaking and reading English enable clear communication with the kitchen team and understanding of recipes and safety protocols. Manual dexterity is critical for handling kitchen tools and ingredients efficiently, while physical stamina allows the cook to stand for extended periods and perform tasks like climbing stairs and moving objects safely. Preferred skills like culinary knowledge and leadership abilities enhance the cook’s capacity to contribute creatively and support the Head Chef when needed. Together, these skills ensure smooth kitchen operations and a high standard of food service at Cove Haven Resort

ABOUT THE ROLE:

As a Cook at Cove Haven Resort, you will play a vital role in delivering exceptional dining experiences to our guests by preparing high-quality meals in a timely and efficient manner. You will work closely with the kitchen team, including the Head Chef, to ensure that all food is prepared according to established recipes, safety standards, and presentation guidelines. Your efforts will directly contribute to guest satisfaction and the overall reputation of the resort’s culinary services. This role requires a strong commitment to maintaining cleanliness, organization, and adherence to health regulations in a fast-paced environment. Ultimately, your work will support the smooth operation of the kitchen and help create memorable dining moments for all visitors.

RESPONSIBILITIES:

• Prepare and cook menu items according to recipes and quality standards set by the Head Chef.
• Maintain cleanliness and organization of the kitchen and food preparation areas.
• Assist in receiving and storing food supplies, ensuring proper handling and rotation.
• Collaborate with kitchen staff to ensure timely and efficient food production during service hours.
• Follow all food safety and sanitation guidelines to maintain a safe working environment.
• Communicate effectively with team members and supervisors to coordinate meal preparation and service.
• Stand for extended periods and perform physical tasks such as climbing stairs and moving kitchen equipment or supplies.