Banquet Line Cook 2 - The Langham, Pasadena

Langham Hotel

4h • Onsite

About The Position

Langham Hospitality Group (LHG), a wholly-owned subsidiary of Great Eagle Holdings, encompasses a family of distinctive brands including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop, and Ying’nFlo. LHG operates or is developing over 40 hotels and residences globally, spanning Asia, Europe, North America, Australasia, and the Middle East. The Langham Huntington, Pasadena, Los Angeles, is situated in Pasadena, California, within an upscale residential area rich with historic sites and famous film locations. The hotel is conveniently located near Pasadena's vibrant shopping and entertainment district, which features theaters, boutiques, restaurants, and world-class museums. It is also a short drive from attractions like the Rose Bowl stadium, The Huntington Library, Descanso Gardens, and Kidspace Children's Museum. The primary objective of this position is to accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, specifically for all Banquet Event Orders (BEO’s).

Requirements

• Food Handler’s Certificate required.
• 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;

Nice To Haves

• Prior Line or Banquet cooks experience of 2-3 year
• Culinary degree
• Experience in hospitality environment

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

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees