Cook

Marina Lounge in Suisun City, CA is looking for one cook to join our 10 person strong team. We are located on 700 Main St Suite 106. Our ideal candidate is attentive, motivated, and reliable.

Set Up Workstations

• Clean, organize, and fully stock all kitchen workstations before the start of each shift.
• Prepare and arrange necessary equipment, utensils, and supplies to optimize efficiency.
• Conduct pre-service checks to confirm readiness and address any issues promptly.
• Drain and clean oil regularly to ensure freshness.
• Prepare fish, chicken, flour, and spices to maintain consistency and quality.

Cook Dishes to Business Standards

• Prepare and present dishes according to Marina Lounge’s recipes and portion guidelines.
• Monitor cooking methods and times, ensuring food is delivered to customers within 5–10 minutes of order placement.
• Operate and adjust kitchen equipment for optimal cooking results.
• Suggest and develop new food items to enhance the menu and elevate the customer experience.

Follow Health and Safety Guidelines

• Adhere strictly to food safety and hygiene regulations to maintain a clean and safe kitchen environment.
• Safely handle food and kitchen equipment to prevent contamination, accidents, and injuries.
• Regularly clean and sanitize work areas, appliances, and tools.
• Ensure all refrigerated and frozen food items are properly labeled.
• Provide waste compliance reports for management to track and minimize waste.

Prepare Ingredients for Use During Shift

• Chop, slice, dice, and measure ingredients accurately for efficient cooking.
• Conduct regular quality checks to ensure freshness and proper storage.
• Assist in receiving, inspecting, and organizing ingredient deliveries for optimal inventory management.

Maintain Kitchen Cleanliness

• Clean and sanitize all kitchen surfaces, appliances, and utensils regularly during and after shifts.
• Perform scheduled deep cleaning tasks, including degreasing ovens, cleaning refrigerators.
• Dispose of waste and recyclables according to proper protocols to maintain a tidy and safe workspace.

Create Weekly Inventory Reports

• Monitor stock levels of ingredients, supplies, and tools to avoid shortages or overstocking.
• Assist in weekly inventory checks and prepare detailed reports for kitchen management.
• Promptly communicate supply needs or excesses to ensure proper inventory balance.

Key Attributes

• Team Player: Collaborate effectively with kitchen and front-of-house staff to deliver seamless service.
• Efficiency: Perform optimally in a high-pressure, fast-paced environment without sacrificing quality.
• Attention to Detail: Maintain precision in following recipes, portion guidelines, and plating standards.
• Adaptability: Handle shifting priorities and customer demands with professionalism and ease.