Job address
Opelika, AL, US
Company size
1001-5000 employees
Job sector
Hospitality & Tourism
occupation category
Cooks, Restaurant
Job reference number
LINEC013678
Job type
Full-time
Work environment
In person
Company Overview
PCH Hotels & Resorts continues to impact the industry. Our connection with associates, owners and partners, elevate our properties, people, communities and guest experiences. Since 1999, we've exceeded expectations, gaining international recognition from Travel + Leisure Magazine, Conde Nast Traveler Magazine and more. We attribute our success to our strongest asset: our hardworking team of over 2,000 associates. Our company is poised for growth and we continue to expand our presence across the country in the lifestyle segment, creating a diverse portfolio of all hotel types. PCH Hotels & Resorts provides Hospitality with Heart & Soul.
Job details
Required skills
- Follows food safety guidelines, follow personal safety guidelines
- Demonstrated ability to direct safe food handling procedures
- Manage the related food supply chain
- Adhere to local health codes
- Able to manage food serving environments following the National Restaurant Association criteria
- Applies knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation
- Cleans and sanitizes the food preparation and storage areas according to safety standards
- Uses appropriate storage conditions for different types of food in accordance with the ‘use-by’ and ‘best-before’ dates
- Comprehend critical knowledge and skills necessary to become a safe food handler in the hospitality industry
- Perform basic mathematical calculations
- Demonstrates basic kitchen safety and sanitation guidelines
- Maintains food and kitchen space in compliance with required standards
- Demonstrate knowledge of knife skills and commercial food preparation equipment
- Perform routine work in the preparation and serving of food and related manual tasks in kitchens, dining rooms and wards.
- Demonstrate ability to produce various batters including cake, crepe, muffin, and fritter batter.
- Demonstrate application of basic mathematical skills to the conversion of recipes.
- Demonstrate knowledge in describing the process of fabricating various meats, poultry, and seafood
- Cold Meat Station
- Demonstrate ability to identify and select the proper cooking technique/preparation method for selected cuts of meats, poultry, fish and seafood.
- Demonstrate ability in applying proper techniques for the preparation of cold sauces, salads, salad dressings, marinades, relishes, and accompaniments.
- Demonstrate proficiency in clean fish and shellfish.
- Demonstrate proficiency in filleting and boning out fish and meats.
- Roasting and Broiling
- Pastry Cook
- Demonstrate knowledge of breakfast cookery
- Demonstrate ability to describe the functions of dining service.
- Demonstrate knowledge of regulated cooking and baking temperatures.
- Demonstrate knowledge of equipment commonly utilized during the production of baked goods.
- Demonstrate knowledge of techniques for service personnel including menu knowledge.
- Demonstrate ability to prepare yeast dough, sweet dough, quick breads, specialty dough, pies and cookies.
- Demonstrate knowledge of ability to utilize with care and safety the appropriate tools and equipment for baking
- Food Safety & Sanitation
- Demonstrate ability to scale ingredients accurately.
- Dining Room Operations
- Demonstrate and explain guest service and customer relations, including the handling of difficult situations and accommodations for the disabled.
- Demonstrate knowledge of the general rules of table settings and service.
- Demonstrate knowledge of characteristics of wine, beer, and liquors
- Demonstrate procedures for preparing breads and pastry.
- Identify the location of the Safety Data Sheets (SDSs) (formerly MSDSs or Material Safety Data Sheets) book
- Demonstrate proper cleaning and sanitizing of surfaces
- Demonstrate ability to identify primal cuts of beef, veal, pork and lamb.
- Demonstrate procedures for salad preparation.
- Demonstrate a knowledge of proper receiving and storage procedures, and food labeling
- Demonstrate knowledge of the location of fire suppression equipment and knowledge of its proper use
- Demonstrate proficiency in ordering, receiving, storing, rotating and issuing practices.
- Demonstrate knowledge the inter-relationship and work-flow between dining room and kitchen operations.
- Demonstrate ability to evaluate product quality and acceptability.
- Fried Foods
- Meat Preparation
- Demonstrate knowledge to identify appropriate cuts/muscle of meat based on selected cooking techniques.
- Demonstrate knowledge of roasting and broiling utensils.
- Demonstrate the preparation, presentation and service of alcoholic beverages
- Demonstrate knowledge of ovens and roasting/broiling temperature settings.
- Demonstrate a knowledge of 3-compartment sink set up
- Demonstrate proper use and calibration of an instant-read thermometer
- Demonstrate knowledge of equipment identification.
- Kitchen Familiarization
- Demonstrate knowledge of procedures for implementing internal beverage controls.
- Demonstrate knowledge the opening and closing procedures of a beverage operation.
- Demonstrate knowledge of local, state, and federal laws pertaining to the purchase and service of alcoholic beverages.
- Demonstrate the proper training procedures for the dining room personnel.
- Demonstrate knowledge of the functions of various ingredients used in baked products.
- Demonstrate knowledge of the relationship of beverages and foods.
- Demonstrate knowledge of knife basics.
- Demonstrate proficiency in broiling of meat dishes.
- Demonstrate consistent sanitation practices, as outlined in the ServSafe standards
- Demonstrate proficiency in wok and stir fry cooking of meats, poultry, seafood and vegetables.
- Beverage Identification & Management
- Demonstrate ability to prepare raw vegetables and salads by washing, peeling, chopping, mincing, slicing
- Identify and demonstrate various table settings.
- Duties and Functions of Storeroom
- Demonstrate ability to identify equipment in the kitchen, including all refrigeration equipment, fixed equipment, cooling equipment, hand tools, and appliances.
- Demonstrate proper cleaning procedures for work station and equipment used in the station
- Demonstrate knowledge of the safe cleaning and maintenance of all equipment, appliances, and hand tools.
- Demonstrate knowledge in listing various applications for the use of meat by-products
- Demonstrate proper use of products for baking and pastry.
- Demonstrate ability to prepare meat, poultry and fish dishes using the frying method of cooking.
- Demonstrate ability to prepare vegetable dishes using the frying method of cooking.
- Demonstrate proficiency date, tag, and rotate products.
- Demonstrate proficiency in selecting and using proper amounts of food for any given recipe or preparations.
- Demonstrate proficiency in cooking vegetables by frying, boiling, roasting
- Vegetable Station
- Demonstrate ability to setup salad bars and vegetable service lines for presentation of both cold and cooked vegetables.
- Demonstrate ability to prepare cakes and icings, and perform basic cake decorating styles and techniques.
- Demonstrate sanitary station set up, with: sanitation bucket/solution proper cutting board set up
- Demonstrate ability to identify varieties of food and sundry products.
- Demonstrate knowledge of proper storage techniques and maintain proper storage temperatures of food products.
- Demonstrate proficiency in preparing purchase orders and inventory sheets.
- Demonstrate proficiency in preparing appetizers, sandwiches, salads, canapés and hors d' oeuvres.
- Demonstrate knowledge of the basic principles of baking and define terminology specifically related to the production of breads and pastries.
- Demonstrate proficiency in roasting of meat and vegetable dishes.
- Demonstrate knowledge of equipment and glassware used for beverage preparation and service.
- Demonstrate the preparation, presentation and service non-alcoholic beverages to include coffees, teas and waters.
Required Credentials
High School Diploma or GED
Valid Driver's License
Equal Opportunities Statement
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
