Cook 2 - The BLVD
About The Position
Beverly Wilshire a Four Seasons Hotel is looking for a Cook 2 for The BLVD Kitchen, who shares a passion for excellence and who infuses enthusiasm into everything they do. Work authorization for the location is required. In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.
Requirements
- Minimum 2 years previous line cook experience in a restaurant kitchen; scratch kitchen preferred
- Must have solid knowledge of food product and be able to skillfully apply culinary techniques
- Must be able to learn and maintain a solid knowledge of the menu with attention to detail in plating
- Must be able to perform in a high volume kitchen environment
- Conversational English vocabulary
- Ability to read and comprehend recipes, simple instructions, short correspondence, and memos.
- Ability to use down time to prep for next shift
- Ability to write simple correspondence.
- Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
- Ability to add and subtract two digit numbers and to multiply and divide these operations using units of weight measurement, volume, and distance.
- Ability to apply common sense understanding to carryout detailed but uninvolved written or oral instructions.
- Ability to deal with problems involving a few concrete variables in standardized situations.
- Strong team-minded approach to fellow-workers.
- Primary food quality work ethic
- Proficient knife skills
Responsibilities
- Maintain food storage and handling procedures
- Maintain food quality and nutritional standards
- Perform technical culinary food production, portion control, and service standards
- Follow production schedule
- Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include: Washing, peeling, cutting and seeding vegetables and fruits Weighing and measuring ingredients Methods of combination: stirring, mixing, whipping, breading, etc. Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
- Maintain cooking temperature, product cooling and labeling
- Lifting and moving equipment to and from work stations, stove, and refrigerator
- Maintains a clean and sanitary work station, equipment at all times
- Distribute supplies utensils, and portable equipment
- Stocks and maintains sufficient levels of food products at work station to ensure a smooth service period
- Follows proper plate presentation and garnish setup for all dishes
- Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
Benefits
- Be part of a cohesive team with opportunities to build a successful career with global potential
- Have access to a robust benefit plan
- Have the opportunity to engage in diverse and challenging work
- Derive a sense of pride in work well done
- Be recognized for excellence
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
