Cook 1

IHG•Los Angeles, CA

18d•$29 - $36

About The Position

Ability to multitask, self-motivators, and have 5 – 7 years of experience in an upscale steak house environment preferred. May have knowledge of how to handle high end, high profile, high costly proteins from around the world globally. May have the ability to execute food product and communication with the kitchen seamlessly in a fast pace kitchen environment. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to: • Be charming by being approachable, having confidence and showing respect. • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Requirements

5 to 7 years of prior restaurant food prep in an upscale stakehouse environment experience preferred. Culinary degree or training desired. Prior lead or supervisory experience helpful.
Requires to providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
Possess an in-depth knowledge of restaurant 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.
Must be able to deal effectively with unhappy customers and incorrect orders and come up with a quick solution resulting in satisfied customers.
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 such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
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 labels dating of products , time temp logs
Must maintain a clean appearance and professional demeanor.
High school diploma or equivalent, plus two years of experience as a cook, or equivalent combination of education and food preparation experience. Degree or certificate in culinary arts preferred.
This job requires ability to perform the following: • Carrying or lifting items weighing up to 50 pounds • Moving about the kitchen • Handling food, objects, products and utensils • Bending, stooping, kneeling
Must have own knives for work functions. (this is written in all of word documents)
Communication skills are utilized a significant amount of time when interacting with other culinary staff, wait staff, and guests.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

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.
Oversees and participates in preparation of food items according to prescribed recipes and guidelines.
Reads menu to estimate food requirements and requisitions food from storage.
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 of kitchen equipment’s and tools.
Observes and tests foods being cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
Portions food onto serving plates, and maintains high quality standard.
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 in emergency 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.
Works with stewarding department to coordinate needs.
Seeks opportunities to improve satisfaction
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.
Provide instruction to less experienced culinary staff. Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
Promote teamwork and quality service through daily communication and coordination with other departments.
Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service and relation to the pass and pick-up of food.
Assist in creating and testing new recipes and menu design.
Assist in inspecting the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Maintenance of any needed repairs.
May assist with other duties as assigned.