Seasonal Line Cook
About The Position
L’Ermitage Beverly Hills has been a part of the fabric of Beverly Hills since 1975. We embrace the qualities of a warm, welcoming residence with our signature all-suite offering, residentially inspired layouts, unique art collection, top-of-the-line amenities, and service points that feel impossibly (and perfectly) tailored. When you are here, whether as a guest or a team member, you are home. Position Overview: We are seeking a skilled and passionate Line Cook to join our culinary team at a new, upscale restaurant located within a luxury hotel. As a Line Cook, you will be responsible for preparing high-quality dishes with precision and efficiency, contributing to an exceptional dining experience for our guests.
Requirements
- Experience: Previous experience as a line cook or in a similar role in a fine dining or upscale restaurant setting.
- Skills: Proficiency in various cooking techniques, knowledge of kitchen equipment, and strong attention to detail.
- Culinary Knowledge: Understanding of culinary trends, techniques, and ingredients.
- Team Player: Ability to work effectively in a fast-paced environment and collaborate with a diverse team.
- Adaptability: Flexible with scheduling, including weekends and holidays.
Nice To Haves
- Education: Culinary school diploma or equivalent certification is a plus.
- Passion for Food: Genuine interest and enthusiasm for culinary arts and creating exceptional dishes.
- Organization: Ability to prioritize tasks and manage time efficiently to meet deadlines during busy periods.
- Creativity: Willingness to contribute ideas and participate in menu development and innovation.
- Professionalism: Maintain a positive and professional attitude under pressure while upholding high standards of conduct and integrity.
Responsibilities
- Food Preparation: Prepare ingredients and mise en place according to recipes and standards set by the executive chef.
- Cooking: Execute cooking, grilling, sautéing, baking, and other techniques to prepare menu items.
- Station Management: Manage a specific station in the kitchen, ensuring all dishes are prepared and delivered on time during service.
- Quality Control: Ensure all food meets high standards of quality, taste, and presentation before serving.
- Sanitation: Adhere to proper food handling, sanitation, and safety procedures to maintain cleanliness and hygiene standards in the kitchen.
- Team Collaboration: Work closely with kitchen team members to coordinate food preparation and service.
- Menu Support: Assist in menu planning, development, and creation of new dishes under the guidance of the executive chef.
Benefits
- Opportunities for career growth and development within a rapidly expanding hospitality group.
- Health benefits and 401k match for Full-Time Employees.
- Paid Time Off and Holiday Pay for Full Time Employees
- Complimentary Family Meal and Parking
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What This Job Offers
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
11-50 employees
