Cook 2

Proper Hospitality LLC•Los Angeles, CA

About The Position

The Hotel Cook 2 is responsible for setting up and delivering high-quality service in all aspects of food production for menu items and specials across designated outlets. They must adhere to standards and plating guide specifications while ensuring organization, cleanliness, and sanitation of work areas and equipment.

Requirements

Minimum 3 years of experience as a Cook in a fast-paced environment.
Certification of Culinary training from a recognized institution.
Valid food handling certificate.
Ability to expand and condense recipes to meet production needs.
Previous training in guest relations.
Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.

Nice To Haves

Experience working in a hotel or resort setting.
Strong leadership and team management skills.
Excellent communication and interpersonal abilities.
Flexible schedule, including availability for evenings, weekends, and holidays.
Creative culinary flair and a passion for delivering exceptional dining experiences.

Responsibilities

Set up food stations in accordance with menu requirements and anticipated business levels.
Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
Monitor and maintain cleanliness, sanitation, and organization standards in all hotel areas.
Familiarize oneself with table/seat/position numbers, sections, room capacity, hours of operation, and restaurant dress code.
Adhere strictly to State sanitation/Health regulations and Hotel requirements.
Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
Organize prep items from different areas to ensure readiness for service.
Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.
Lead and supervise kitchen staff during service hours, providing guidance and support as needed.
Assist in the development and implementation of new menu items and specials.
Coordinate with purchasing department to ensure timely and accurate ordering of ingredients and supplies.
Conduct training sessions for new kitchen staff members on cooking techniques and food safety protocols.
Assist in menu planning and costing to optimize profitability and customer satisfaction.
Collaborate with the management team to implement initiatives for waste reduction and cost control.
Actively participate in menu tastings and provide feedback for menu improvement.
Stay updated on industry trends and incorporate innovative cooking methods and ingredients into menu offerings.
Represent the kitchen team in meetings with other departments to ensure seamless operations and guest satisfaction.