Cook I - Topaz - La Cantera Resort & Spa

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One of the premier luxury resorts in San Antonio, La Cantera reimagines its ranch roots through 496 rooms, 34 boutique-style Villas, and an exclusive adults-only floor. Overlooking 550 acres of The Texas Hill Country, La Cantera has become one of the most sought after San Antonio resorts. At La Cantera, sophistication meets relaxation. Every experience provides the opportunity to discover something new. From our 25,000 sq. ft destination spa, Loma de Vida Spa & Wellness, a championship golf course, guests can immerse themselves in the San Antonio scenery. Unlike other Hill Country resorts, La Cantera invites the peaceful Hill Country ambiance into every space.

The Cook I is responsible for planning, preparing, setting up, and providing quality service in all areas of food production for menu items and specials in the designated outlets following standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. The Cook I will assist to maintain the Resort Standards.

The Cook I shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the La Cantera Resort and Spa Culture as well as promoting La Cantera Resort and Spa as both the Destination and Employer of Choice!

ESSENTIAL JOB FUNCTIONS:

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Maintain positive guest relations at all times.
• Maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with the Head Cook/Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill the steam table, and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Complete opening duties:
  • Set up the workstation with the required tools, equipment, and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check the P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Inform the Head Cook of any excess items that can be used in daily specials or elsewhere.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food costs.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown workstation and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned products.
  • Wrap, cover, label, and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
• Review the status of work and follow-up actions required with the Head Cook before leaving.

• High school education required.
• At least one year of kitchen/prep experience or one year of culinary school required.
• Customer Service experience preferred.