Line Cook, PT - Royal Sun, CA at Springboard Hospitality

Palm Springs, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Apr, 26

Salary

20.0

Posted On

04 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Food Preparation, Teamwork, Customer Service, Attention to Detail, Time Management, Communication, Food Safety, Multi-tasking, Problem Solving, Equipment Maintenance, Training, Sanitation, Quality Control, Record Keeping, Adaptability

Industry

Hospitality

Description

Job Details Job Location: Royal Sun Palm Springs - PALM SPRINGS, CA 92264 Salary Range: $19.00 - $20.00 Hourly About our company: Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida. Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry. At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue. Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future. Springboard Hospitality maintains corporate offices in Los Angeles and Honolulu. https://www.springboardhospitality.com/ Primary mission: As the Cook, you are responsible for preparing all food items, based on standardized recipes, for Restaurant, Room Service, Team Member meals, and Banquets, while complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures to produce an appealing and appetizing product. He/she is also responsible for appropriate use of facility supplies, and equipment to minimize loss, waste, and fraud. SCOPE OF WORK + TEAM Reports to the Executive Chef/ Sous Chef Supports special F&B staff Part of the special events team and catering RESPONSIBILITIES You will cook all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. To assist in cross-training team members and train new team members in their positions on the service line. To assist the Sous Chef in maintaining standards of quality and appears on the front line. Check in order deliveries Put away order deliveries in a timely manner to prevent time/temperature exposure Add to the order board as items are running low Wash dishes as the business demands Perform special projects and other responsibilities as assigned. Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct. Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for team members as well as guests. Read and abide by all the regulations and rules of conduct stated in the associate handbook. Qualifications EXPERIENCE: Prior Experience: 1-2+ of full employment in a related position with this company or other organization(s) IT Expertise: Advanced knowledge of computer software (including Microsoft Office, outlook) and web analytics tools is preferred. Education: High School education or equivalent; Food service certification Subject Expertise: Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work. Requires an ability to work as a team member and an ability to communicate with kitchen staff. Demonstrate a working knowledge of all property safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Must be service oriented with excellent customer service and sales skills Must be able to follow directions with attention to detail, speed and accuracy Must be a team player with the ability to work under minimal supervision Must be able to multi-task in a fast-paced work environment Must be able to understand and work with basic financial information and solve basic arithmetic problems OTHER EXPECTATIONS: Abide by payroll policies, procedures and rules of conduct as stated in the Springboard Hospitality Associate Handbook. Demonstrate a working knowledge of all company safety and security procedures. Travel required: As needed for hotel familiarization, content creation shoots and to meet with colleagues. Hours Required: Must primarily work during Springboard Hospitality business hours, Monday - Friday 8am - 5pm (PST), while understanding that the hotel business functions 24/7 and some weekend or holiday work may occasionally be required. Benefits: Springboard Hospitality offers an empowered working environment that encourages collaboration and flexibility. We offer a superior benefits package to employees who work 20 hours/week or more that includes: Full Time Benefits Competitive Base Salary PTO Medical, Dental, Vision, Life, Pet Insurance 401K Costco Membership Bereavement Leave Management Contract Referral Program Education Assistance Additional Per Position Employee Rates at all of Springboard Hospitality’s 35+ Hotels Monthly Cell Phone Stipend Dry Cleaning Services Hotel Level Executive Bonus Program Retention Bonuses Lead Share Program Associate of the Month/Quarter & Company-wide Associate of the Year Programs Associate Referral Bonus Program Springboard Hospitality Core Values: CONNECTED. We are plugged into people, technology and the cutting edge of culture. INDEPENDENT. We are free-thinkers who embrace diversity and advocate for innovation. COLLABORATIVE. We are collaborative and believe that the best solutions are found by working hand-in-hand. PERSONALIZED. We are devoted to authentic human connection, personalizing our approach to the guests and owners that we serve. DYNAMIC. We are analytic thought leaders who harness the power of data to maximize return on investment. OLS Hotels & Resorts LLC dba Springboard Hospitality (Springboard) is an equal opportunity employer. Springboard provides equal employment opportunity for all associates and prohibits discrimination based on race, color, sex (including pregnancy, childbirth, breastfeeding and medical conditions related to pregnancy, childbirth, or breastfeeding), gender, religious creed (including religious dress and grooming practices), marital status, domestic partner status, age, national origin or ancestry, physical or mental disability, medical condition, genetic information and characteristics, sexual orientation, gender identity or expression, military or veteran status, or any other basis protected under federal, state, or local laws. Springboard also provides reasonable accommodations for qualified applicants and employees with disabilities or medical conditions in accordance with applicable laws.

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Responsibilities

The Cook is responsible for preparing food items according to standardized recipes and ensuring compliance with sanitation and health standards. Additional duties include monitoring kitchen efficiency, assisting in training team members, and maintaining quality standards.