Line Cook

Position Overview Position Type : Part Time Salary Range : $27.50 - $27.50 per hour Location : AC Hotel Beverly Hills - Los Angeles, CA 90048 Position Purpose Manage all aspects of food production for outlets, including food preparation according to the description and adherence to sanitation practices. Essential Responsibilities Read menu to estimate food requirements and help Executive Chef order food from supplier or procure it from storage. Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles. Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Measure and mix ingredients according to recipes, using various kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods. Set up station with predetermined mise en place required to service all functions. Practice sanitation and safety daily to ensure total guest satisfaction. Consult with Executive Chef daily as well as with other departments directly related to all functions. Participate, support and make recommendations for ongoing hotel programs with continuous improvement. All other duties assigned by Managers and Supervisors. Physical Demands Work inside and outside environments with temperatures ranging from -10°F to +110°F. Walk and stand for the entire shift, often up to eight (8) hours. Lift items up to 50 lbs. occasionally; lift to 75 lbs. occasionally; push and pull carts and equipment weighing up to 250 lbs. occasionally. Perform tasks that require bending, stooping, squatting, and stretching. Use manual dexterity to operate knives, pots, and kitchen equipment, including slicers, grinders, mixers, and other machinery. Demonstrate culinary techniques such as cutting, cooking, plate presentation, safety, and sanitation practices. Build and dismantle displays up to eight (8) feet high, including ice carvings. Supportive Functions Assist with any guest inquiry. Enforce hotel safety standards. Any other duties as assigned by the General Manager. Specific Job Knowledge, Skills, and Abilities Speak, read, write, and understand the primary language used in the workplace. Good verbal and written communication skills. Ability to supervise line staff and accomplish goals on a timely basis. Effectively deal with internal and external customers, requiring high levels of patience, tact, and diplomacy. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Extensive knowledge of menu development, marketing, cost, and wage control. Thorough knowledge of food products, standard recipes, and proper preparation. Conduct meetings, menu briefings, and maintain communication lines between line staff and Restaurant Manager. Create recipes and support material such as recipe cards, descriptions, and pictures. Education & Experience High school or equivalent education required. One to three years culinary experience. Licenses or Certifications State required food handler certification card, if applicable. Grooming Maintain a neat, clean, and well‑groomed appearance per Azul Hospitality standards. Attendance Maintain regular attendance in conformance with standards set by Azul Hospitality. #J-18808-Ljbffr Azul Hospitality