Line Cook I

Kimpton Hotels & Restaurants•West Hollywood, CA

About The Position

We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. HOW WE'RE DIFFERENT Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. WHAT YOU'LL DO You'll provide guests with excellent food quality and consistency, in an attractive environment, and with professional service. You are hardworking, with a real passion for crafting quality dishes according to restaurant specifications. You love maintaining and building sound working relationships with your teammates. You'll act as an ambassador for the restaurant, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.

Requirements

1 year of experience in related or supportive position preferred.
Time management and organizational ability required for high quality food production.
Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
Must have experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch.
Ability to work with minimal direction or supervision to complete assigned tasks.
Food Handler Certification (If applicable).
Trained in knife skills and basic kitchen equipment.
Ability to multi-task under pressure.
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Responsibilities

Follow departmental policies as well as restaurant rules and regulations as set forth in the employee handbook and by management.
Report any maintenance or repairs needed to the Executive Chef.
Prevent the spoiling and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Provide excellent quality and presentation of all food to the guests.
The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
Proper guest service requires that the food is produced on a timely basis and that employees are well educated regarding the menu.
Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.