Banquet Line Cook 2 - The Langham, Pasadena

Langham Hospitality Group

23d • $28 - $30

About The Position

Accurately and efficiently prepares, portion, cook, and presents a variety of hot and/or cold food items for various meal periods for all Banquet Event Orders (BEO’s).

Requirements

• Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit.
• Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment.
• Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity:  Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions
• Prior Line or Banquet cooks experience of 2-3 year preferred.
• Culinary degree preferred.
• Experience in hospitality environment preferred.
• Food Handler’s Certificate required.

Responsibilities

• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and  keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Clean, sanitize, and maintain work stations and equipment and must follow all, regulatory rules and procedures.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels too protect against waste and spoilage.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Due to the cyclical nature of the hospitality industry, associates may be required to     work varying schedules to reflect the business needs of the hotel.

What This Job Offers

• Education Level: No Education Listed