COOK

Who We Are:

Acme Hospitality is a growing hospitality group in Santa Barbara's arts and entertainment district, that owns and operates several highly acclaimed and award winning concepts and boutique hotels in Nevada County and Palm Springs CA.

Mission & Core Values:

Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success.

RESPONSIBILITIES

• Prepare and cook food items according to standardized recipes and menu specifications.
• Work closely with other kitchen staff, such as Cook 1s, Prep Cooks, and Dishwashers.
• Ensure that all food items are cooked and presented in accordance with quality and presentation standards.
• Monitor and maintain stock levels of ingredients, ordering supplies as needed.
• Conduct quality control checks to ensure that dishes are prepared consistently and meet established standards.
• Assist in the training and development of junior kitchen staff, providing guidance and support.
• Ensure the organization and cleanliness of the kitchen, including workstations, equipment, and utensils.
• Adhere to food safety and sanitation regulations, including proper handling and storage of perishable items.
• Assist in the preparation of mis en place, such as chopping vegetables, portioning ingredients, and preparing sauces.
• Assist with inventory management, including conducting regular stock counts and reporting discrepancies.
• Ensure that kitchen equipment is operated and maintained in a safe and efficient manner.
• Work collaboratively with the culinary team to ensure smooth operations and timely service.

REQUIREMENTS

• 3 years of previous experience as a Cook 1, Dishwasher, GM Cook or Prep Cook in a professional kitchen.
• Previous experience as a Cook 1 or equivalent position in a professional kitchen.
• Culinary degree or relevant certification is preferred.
• Excellent cooking skills and knowledge of various cooking techniques.
• Strong leadership and interpersonal skills.
• Ability to work effectively in a high-pressure, fast-paced environment.
• Knowledge of food safety and sanitation regulations.
• Familiarity with kitchen equipment and utensils.
• Strong organizational and multitasking abilities.
• Physical stamina and dexterity to stand for extended periods, lift heavy pots and pans, and maneuver in a crowded kitchen.
• Flexibility to work in shifts, including evenings, weekends, and holidays.
• Creative mindset and ability to contribute to menu development.
• Strong attention to detail and commitment to quality.
• Excellent communication skills to interact with kitchen staff and other team members effectively.
• Knowledge of inventory management and cost control procedures.