Cook 2 - InterContinental Los Angeles Downtown
$28.78 - $35.98 per hourFull-time
IHG Hotels & Resorts
About InterContinental Los Angeles Downtown
As the tallest building west of Chicago, InterContinental Los Angeles Downtown will forever elevate the city skyline. Located in the epicenter of downtown's historic financial and arts district, and mere blocks from Staples Center and L.A. Live, InterContinental Los Angeles Downtown leads the way as the new architectural icon of luxury hospitality.
The hotel features 889 guest rooms including 109 suites, and a host of culinary venues, including La Boucherie, an elegant American steakhouse with a French twist; lively Lobby Bar; and Spire 73 - the tallest open-air rooftop bar in the Western Hemisphere - located atop the 73rd floor, boasting breathtaking 360-degree views.
Bedecked in sustainable design, the hotel is the first LEED-Gold certified building in downtown Los Angeles for Building Design and Construction.
InterContinental Los Angeles Downtown has received awards from US News & World Report, Condé Nast Traveler Readers' Choice, Travel + Leisure World's Best, AAA Four Diamond, Wine Spectator, Meetings Today, and more. La Boucherie is also a Michelin Guide recommended restaurant.
The hotel offers a 70th-floor sky lobby, 13,000 sq. ft. fitness center, Club InterContinental Lounge, and outdoor pool, as well as over 100,000 square feet of indoor/outdoor meeting and event spaces, including a 21,500-square-foot elegant Wilshire Grand Ballroom. From intricate light fixtures inspired by L.A.'s infamous freeways to billboard-inspired headboards in each guest room reflecting L.A.'s classic beach towns, foothills, car culture and urban scene, the hotel aims to bring a fresh, iconic and elevated perspective of Los Angeles to travelers and locals alike. Duties and Responsibilities
As the tallest building west of Chicago, InterContinental Los Angeles Downtown will forever elevate the city skyline. Located in the epicenter of downtown's historic financial and arts district, and mere blocks from Staples Center and L.A. Live, InterContinental Los Angeles Downtown leads the way as the new architectural icon of luxury hospitality.
The hotel features 889 guest rooms including 109 suites, and a host of culinary venues, including La Boucherie, an elegant American steakhouse with a French twist; lively Lobby Bar; and Spire 73 - the tallest open-air rooftop bar in the Western Hemisphere - located atop the 73rd floor, boasting breathtaking 360-degree views.
Bedecked in sustainable design, the hotel is the first LEED-Gold certified building in downtown Los Angeles for Building Design and Construction.
InterContinental Los Angeles Downtown has received awards from US News & World Report, Condé Nast Traveler Readers' Choice, Travel + Leisure World's Best, AAA Four Diamond, Wine Spectator, Meetings Today, and more. La Boucherie is also a Michelin Guide recommended restaurant.
The hotel offers a 70th-floor sky lobby, 13,000 sq. ft. fitness center, Club InterContinental Lounge, and outdoor pool, as well as over 100,000 square feet of indoor/outdoor meeting and event spaces, including a 21,500-square-foot elegant Wilshire Grand Ballroom. From intricate light fixtures inspired by L.A.'s infamous freeways to billboard-inspired headboards in each guest room reflecting L.A.'s classic beach towns, foothills, car culture and urban scene, the hotel aims to bring a fresh, iconic and elevated perspective of Los Angeles to travelers and locals alike. Duties and Responsibilities
- Supports an environment of high efficiency, quality and customer service.
- Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
- Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
- Participates in preparation of food items
- Reads menu for food requirements.
- Notifies manager of inventory shortages.
- Ensures all food is stored in proper containers and at proper storage and holding temperatures.
- Adjusts thermostat controls to regulate/maintain appropriate temperature for all kitchen equipment as needed
- Knowledge and understanding the use of variety of kitchen utensils and equipment's.
- Observes and tests foods being cooked accordingly and at the correct proper temperature.
- Ensures proper portions of food onto serving plates is of high quality
- Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
- Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve any situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
- Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
- Participate in the preparation of, check and approve, food items prepared. Ensure that all food is prepared in an attractive and appetizing manner.
- Check daily function sheets and prepare items accordingly.
- Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.
- May or perform other duties as assigned but is not limited to.
- Works with stewarding department to coordinate needs.
- Seeks opportunities to improve satisfaction and immediately handles
- Assists in controlling all food products, leftovers, waste and refrigeration organization.
- Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
- Prepares work area for next service period.
- Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.
- Carrying or lifting items weighing up to 50 pounds
- Standing up and moving about the kitchen
- Handling food, objects, products and utensils
- Bending, stooping, kneeling
- Must have own knives for work functions.
- Communication skills are utilized a significant amount of time when interacting with guests and coworkers.
- Reading and writing abilities are utilized often when preparing meals from a recipe, or when monitoring inventory.
- Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
- Problem solving, reasoning, motivating, organizational and training abilities are used often.
- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
- May be required to work nights, weekends, and/or holidays.
Vacancy posted 7 days ago
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