Employee Dining Room Cook 2 - The Langham, Pasadena

Langham Hospitality Group

5h•$27 - $29•Onsite

About The Position

Responsible for planning, set-up, preparation and execution of well-balanced and appealing employee meals in accordance with departmental quality standards and specifications. Maintains the organization, cleanliness and sanitation of work areas and equipment. Assists in other kitchen sections as assigned.

Requirements

Prior 2 years experience as a Prep Cook at a hotel restaurant or institutional kitchen.
Must be familiar with classical knife cuts.
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;
Ability to work and stand in confined spaces for long periods of time.
Requires the ability to lift and carry object weighing up to 80 pounds.
Ability to work in a standing position for long periods of time (average of 8 hours).
While performing the duties of this job, the employee is primarily in a controlled, temperate environment to include heat and cold.
Activities include standing, reaching, bending, pushing, pulling, handling, lifting, carrying, seeing, hearing, talking, walking.

Nice To Haves

Culinary degree preferred.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
Meet with Banquet Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Coordinate menu planning with the Executive Chef/Banquet Chef.
Plan special menus and decorations for holidays and staff functions.
Complete opening duties:
Set up workstation with required mise equipment and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Banquet Chef of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Prepare all meals following recipes and yield guides, according to department standards.
Inform the Banquet Chef of any shortages before the item runs out.
Work closely with the Employee Dining Room Line Server/Attendant to ensure optimum service for the employees.
Monitor quality and amounts of food on the service line.
Anticipate usage levels and prepare replenishments on a timely basis.
Check with Banquet Chef for any prep work needed by the main kitchen.
Maintain proper storage procedures as specified by Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Assist the Employee Dining Room washer in order to make clean up a more efficient process.
Breakdown work station and complete closing duties according to department standards:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Banquet Chef before leaving.
Assist in plating up Banquet hot meals as assigned.
Perform duties in other areas of kitchen as assigned.
Assist Human Resources Department in conducting surveys to determine the preferences of the staff.