Cook 2

EOS•Beverly Hills, CA

2d•Onsite

About The Position

The Cook works under the Culinary Management Team to prepare food to the managing Chefs’ exact specifications in a high-pressure, fast-paced environment. The role follows direction on portion control, station setup, mise en place, cleanliness, sanitation, food storage, station breakdown, and cleanup, while maintaining safety standards and using and caring for kitchen equipment properly. The Cook prepares and restocks food for service, completes opening and prep lists, checks food dates and freshness, monitors inventory and pars, and ensures the station is clean, organized, and sanitary throughout each shift and at handoff. The position also supports kitchen cleaning and safety procedures, maintains knowledge of menu items and promotions, and collaborates with the team to support guest and operational needs. Work takes place primarily in hotel and restaurant back-of-house areas, with occasional seasonal exterior work and potential exposure to extreme temperatures, weather, and hazardous chemicals. The role requires a flexible schedule that may include weekdays, weekends, mornings, nights, and holidays. Physical requirements include standing for at least eight hours, moving quickly, occasional stair use, frequent repetitive hand movements, bending, stretching, reaching, and lifting up to 50 pounds. A satisfactory background check is required.

Requirements

At least 1 year of professional cooking experience.
High school diploma or GED.
California Food Handler Certification.
Strong understanding of culinary preparations and advanced knife skills.
Strong communication, organizational, and problem-solving skills.
Ability to prioritize, delegate, and respond in a timely fashion.
Ability to work under pressure, multitask, and stay focused while maintaining hospitality.
Willingness and availability to work flexible hours based on business needs, including weekdays and weekends, mornings, nights, and holidays.
Ability to read, write, speak, and understand basic English.
Ability to complete a satisfactory background check.
Ability to perform assigned tasks and operate equipment safely.
Ability to stand for at least 8 hours; occasionally move up and down stairs; move quickly based on guest needs; and regularly move and lift up to 50 pounds.
Ability to perform frequent repetitive manual tasks and frequently bend, stretch, and reach, including above the head; regularly bend at the waist; and lift above the head.
Ability to visually inspect work areas and finished dishes and to communicate and exchange information effectively.

Nice To Haves

Classroom culinary training.

Responsibilities

Complete opening tasks and prep lists for daily and overnight operations.
Unwrap and prepare items, check dates and freshness, gather equipment and shift needs, and verify that stock and par levels are adequate.
Prepare food items for service according to the managing Chefs’ specifications and maintain knowledge of menu items and promotions.
Set up, organize, restock, and clean the station throughout the shift; fully restock and clean or break down the station at shift change.
Handle and clean kitchen equipment as assigned and follow proper food storage, sanitation, and safety practices.
Remove trash and cardboard, clean and sweep the service line before, during, and after service, mop kitchen areas as required, and follow daily and weekly cleaning guidelines, including deep cleaning when assigned.
Complete nightly food and protein inventory counts and check stations at the end of each shift for proper food storage and sanitation.
Prepare food with awareness of allergies and food safety.
Attend scheduled meetings and training sessions and demonstrate a team-focused, collaborative attitude.
Follow workplace safety procedures, including emergency evacuation, accident reporting, OSHA compliance, and bloodborne pathogen procedures.
Comply with handbook and property policies, including attendance, uniform and dress code, anti-harassment, and substance policies.
Perform other duties as assigned by management to support departmental and operational needs.