Banquet Cook 2 - InterContinental Los Angeles
About The Position
The Banquet Cook 2 supports efficient, high-quality kitchen operations and customer service at InterContinental Los Angeles Downtown. The role prepares and checks food items for events, follows menu requirements and recipes, and ensures dishes are prepared to order, properly portioned, attractive, appetizing, and delivered together in a timely manner. The cook maintains knowledge of menus, recipes, quality standards, and applicable regulations; monitors food and equipment temperatures; and follows food-handling, sanitation, health, and safety requirements. The position includes reviewing daily function sheets, preparing food for scheduled functions, coordinating needs with the stewarding department, monitoring inventory and notifying management of shortages or equipment and safety concerns, and controlling food products, leftovers, waste, and refrigeration organization. The cook cleans and sanitizes kitchen equipment, wares, surfaces, floors, coolers, and storage areas, maintains an organized work area, and prepares it for the next service period. Other related duties may be assigned to meet the organization’s needs. This role requires regular attendance as scheduled and may require work at night, on weekends, or on holidays. It involves standing and moving about the kitchen, handling food and kitchen items, bending, stooping, kneeling, and carrying or lifting items weighing up to 50 pounds. The position is non-exempt and eligible for overtime in accordance with applicable regulations. The listed hourly pay range for work performed in Los Angeles, California is $28.78 to $35.98.
Requirements
- Completion of a degree or certificate in culinary arts and five years of experience as a cook or equivalent experience is preferred; alternatively, an equivalent combination of education and culinary or kitchen operations experience with specialized kitchen training.
- Ability to carry or lift items weighing up to 50 pounds.
- Ability to stand and move about the kitchen; handle food, objects, products, and utensils; and bend, stoop, and kneel.
- Must have own knives for work functions.
- Communication skills for interacting with guests and coworkers.
- Reading and writing abilities for preparing meals from recipes and monitoring inventory.
- Basic mathematical skills, including math, percentages, quantities, and variances.
- Problem-solving, reasoning, motivation, organizational, and training abilities.
- Alcohol awareness certification and/or a food service permit or valid health/food-handler card, as required by local or state government.
Nice To Haves
- Culinary arts degree or certificate.
- Five years of experience as a cook or equivalent experience.
Responsibilities
- Support an environment of high efficiency, quality, and customer service.
- Maintain detailed knowledge of menus, recipes, food quality standards, and regulations.
- Prepare food according to orders and ensure food is high quality, properly portioned, and delivered simultaneously and on time.
- Participate in preparing, checking, and approving food items; ensure food is attractive and appetizing.
- Read menus and daily function sheets to determine and prepare food requirements.
- Notify management of inventory shortages.
- Store food in proper containers and at appropriate storage and holding temperatures; monitor and test cooking temperatures.
- Adjust thermostat controls to maintain appropriate temperatures for kitchen equipment.
- Use kitchen utensils and equipment appropriately and inspect tools, equipment, and supplies for cleanliness and operation.
- Follow food-handling, sanitation, health, safety, and company standards, including applicable federal, state, and local requirements.
- Follow safety policies, use required personal protective equipment, report defective or missing PPE and equipment, and act on potential safety issues.
- Comply with the hotel's HAZMAT program and remain familiar with current material safety data sheets.
- Coordinate needs with the stewarding department.
- Help control food products, leftovers, waste, and refrigeration organization.
- Clean and sanitize kitchen equipment, wares, walls, floors, walk-in coolers, and storage areas as directed; maintain a clean, organized work area.
- Prepare the work area for the next service period.
- Notify management of unsafe conditions, needed equipment maintenance, and accidents.
- Report to work on time and regularly as scheduled.
Benefits
- Worldwide hotel discounts.
- Access to a wide variety of discount programs.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
