Cook 1 - InterContinental Los Angeles Downtown
About The Position
The Cook 1 assists with planning, ordering, and producing food items for assigned food-and-beverage outlets or kitchen sections. The role prepares meals in accordance with portion and quality standards and supports the kitchen’s daily operations, service coordination, and food-safety practices. The position may serve as Sous Chef in that person’s absence and may perform other job-related duties as assigned. This position is classified as non-exempt and is subject to overtime in accordance with federal and state regulations. It is based at InterContinental Los Angeles Downtown. The role may require work nights, weekends, and/or holidays.
Requirements
- High school diploma or equivalent, plus two years of experience as a cook, or an equivalent combination of education and food-preparation experience.
- Ability to carry or lift items weighing up to 50 pounds.
- Ability to move about the kitchen and handle food, objects, products, and utensils.
- Ability to bend, stoop, and kneel.
- Communication skills for interacting with culinary staff, wait staff, and guests.
- Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
- Reading and writing abilities for giving and receiving instructions and preparing recipes.
- Alcohol awareness certification and/or a food service permit or valid health/food handler card, as required by the applicable local or state government agency.
- May be required to work nights, weekends, and/or holidays.
Nice To Haves
- Degree or certificate in culinary arts.
Responsibilities
- Assist in creating and testing new recipes and menu designs.
- Help inspect the cleanliness of the line floor and kitchen stations; follow storage procedures and sanitation and health regulations, and notify Maintenance of needed repairs.
- Assist in determining minimum and maximum stock levels for food, materials, and equipment.
- Provide instruction to less experienced culinary staff; check preparation methods, portion sizes, and timeliness, and control food usage to minimize waste.
- Prepare batch recipes and cold food items, and assist with kitchen activities to ensure guests receive high-quality food promptly.
- Coordinate smooth service with the pass and food pick-up.
- Assist with supervision of day-to-day kitchen operations as needed.
- Promote teamwork and quality service through daily communication and coordination with departments including Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
- May serve as Sous Chef in the Sous Chef’s absence.
- Perform other duties as assigned.
Benefits
- Hotel discounts worldwide.
- Access to a wide variety of discount programs.
- Opportunity to work with a team of people.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
