Banquet Cook 2 - InterContinental Los Angeles

IHG•Los Angeles, CA

9h•$29 - $36•Onsite

About The Position

This position supports an environment of high efficiency, quality, and customer service within the kitchen. The Banquet Cook 2 is responsible for maintaining detailed knowledge of all menus, recipes, food quality standards, and regulations. They ensure that food leaves the kitchen simultaneously, in a timely fashion, is of high quality, and is prepared according to order. The role involves participating in the preparation of food items, reading menus for food requirements, and notifying management of inventory shortages. Additionally, the cook ensures all food is stored properly in appropriate containers and at correct temperatures, and adjusts thermostat controls for kitchen equipment as needed. A thorough understanding and use of various kitchen utensils and equipment are required, along with observing and testing foods being cooked at the correct temperature. The cook is responsible for ensuring proper portions of food onto serving plates and adhering to all standard food handling, sanitation, and health department guidelines, including federal, state, local, and company standards. Safety policies and procedures must be followed, including the use of Personal Protective Equipment (PPE) as required by OSHA laws. Reporting to work as scheduled, on time, and on a regular basis is an essential function of the job. The role also includes participating in the preparation and approval of food items, ensuring they are prepared attractively and appetizingly. Daily function sheets must be checked and items prepared accordingly. Proper handling, cleanliness, and maintenance of the working area, tools, equipment, and supplies are crucial. This position may perform other duties as assigned and works with the stewarding department to coordinate needs. The cook seeks opportunities to improve satisfaction and immediately handles issues, assists in controlling food products, leftovers, waste, and refrigeration organization, and cleans and sanitizes equipment, wares, walls, and floors. The work area must be maintained in a clean and organized manner, and prepared for the next service period. Management must be notified of unsafe conditions, needed equipment maintenance, and any accidents. This job description is not intended to be all-inclusive, and management reserves the right to add, modify, change, or rescind work assignments and make reasonable accommodations.

Requirements

Possess an in-depth knowledge of food preparation, professional cooking and knife handling skills.
Requires ability to serve needs of guest through verbal face-to-face interactions.
Must demonstrate positive attitude and professional demeanor.
Communication and interpersonal skills and commitment to a high level of guest satisfaction.
Completes required training as scheduled.
Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Ability to read and interpret documents. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards. Including label and dating of product time temp logs.
Must maintain a clean appearance and professional demeanor.
Carrying or lifting items weighing up to 50 pounds.
Standing up and moving about the kitchen.
Handling food, objects, products and utensils.
Bending, stooping, kneeling.
Must have own knives for work functions.
Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory.
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Nice To Haves

Five years prior banquet or high volume kitchen food prep experience preferred.
Culinary degree or training desired.
Prior lead or supervisory experience desired.

Responsibilities

Supports an environment of high efficiency, quality and customer service.
Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
Participates in preparation of food items.
Reads menu for food requirements.
Notifies manager of inventory shortages.
Ensures all food is stored in proper containers and at proper storage and holding temperatures.
Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed.
Knowledge and understanding the use of variety of kitchen utensils and equipment’s.
Observes and tests foods being cooked accordingly and at the correct proper temperature.
Ensures proper portions of food onto serving plates is of high quality.
Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
Participate in the preparation of, check and approve, food items prepared.
Ensure that all food is prepared in an attractive and appetizing manner.
Check daily function sheets and prepare items accordingly.
Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
Works with stewarding department to coordinate needs.
Seeks opportunities to improve satisfaction and immediately handles.
Assists in controlling all food products, leftovers, waste and refrigeration organization.
Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
Prepares work area for next service period.
Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.