Cook III

Job Description

Job Description

Cook III

Job Overview

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application.

Summary of Position

A Cook lll for Maybourne Beverly Hills assists the kitchen team with the preparation and execution of your assigned station, or production preparation. A Cook lll must follow exact recipe specifications and quality standards while using the freshest and highest quality ingredients available as well as ensuring the highest sanitation standards are met and exceptional guest satisfaction is provided while maintaining a safe and sanitary work environment.

Roles and Responsibilities

Core functions of the position, but are not limited to the following;

1. Report to work in uniform at posted scheduled times. 
2. Review station needs in conjunction with fellow line cooks and/sous chef
3. Assist the team with daily quality control checks. 
4. Maintain a clean and organized working environment at all times. 
5. Follow “clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 
6. Follow safety procedures for operating and cleaning all machinery at all times. 
7. Check-in with supervisor at the beginning of shift for instructions. 
8. Keep par stocks at proper levels. Increase or decrease productions as necessary. 
9. Inform management of any problems concerning food quality or production of food. 
10. Inform supervisor of any items that were unfinished. 
11. Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality. 
12. Ensure all the 
13. Ensure the station is ready to serve fifteen (15) minutes prior to service time. 
14. Report all maintenance and or repair needs to Sous Chef or Executive Chef. 
15. Assist with regular kitchen duties i.e., Prep work, line cook assistance, cleaning and organizing kitchen. 
16. Be prepared to help in other areas of kitchen during slow periods or whenever necessary. 
17. Maintain high standards of quality appearance for all food prepared and served. 
18. Wear clean uniform at all times.
19. Attend all kitchen employee meetings. 
20. Clean entire station, including al reach-ins and shelves at the end of the shift. 
21. Keep walk –in organized at all times. 
22. Be able to change from accustomed shift to meet business demands.