Cook 2

Cook

L'Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L'Ermitage and is committed to offering travelers excellence in hospitality.

Reporting to the Culinary Management Team, the Cook will ensure that food is made to the exact specifications of the managing Chefs. Must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Must follow the direction of managing Chefs in all aspects, including but not limited to portion control, station set up, mise en place, cleanliness, sanitation, food storage, break down and clean up. Must maintain good safety standards at all times. Must have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required by managing Chefs in a clean and timely manner.

Job Summary:

• Complete opening task/prep lists to prepare for daily and/or overnight operations.
• Unwrap/prepare prepped items and check for dates and freshness.
• Gather equipment and shift needs.
• Write prep list and review prior night's prep list to ensure all items are in stock and pars are met.
• Prep food items for service period.
• Properly handle all kitchen equipment as assigned. Clean equipment carefully and as directed.
• Clean station regularly throughout prep and execution of service. Retain an organized and sanitary work station at all times.
• Restock station with food prep needs throughout shift. Fully restock station before turning over to next shift.
• Clean and break down station at shift change.
• Remove trash and cardboard from kitchen areas.
• Clean and sweep the service line before, during, and after service to ensure proper safety and sanitation standards.
• Mop kitchen areas as required.
• Complete inventory food/protein counts nightly.
• Follow additional daily and weekly cleaning guidelines. Deep clean when able and as assigned.
• Have full knowledge of all menu items and promotions.
• Check all stations at the end of every shift for proper food storage and sanitation.
• Practice conscious knowledge of food allergies and safety in preparation.
• Attend all scheduled meetings and training sessions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.
• Perform other duties and responsibilities as assigned by management to support departmental and operational needs.

Essential Functions of the Job:

• Ability to remain standing for at least 8 hours.
• Ability to move up and down stairs occasionally.
• Ability to move quickly based on guest needs.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time.
• Ability to lift above head, such as accessing storage or exchanging glassware racks.
• Ability to visibly survey areas clearly and inspect visual details such as finished dishes.
• Ability to communicate and exchange information effectively.
• Ability to read, write, speak, and understand basic English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Flexible schedule - Willing and able to work shift duties that may include weekdays, weekends, mornings, nights, and holidays.

Technology and Equipment Used:

• Point of Sale Software/Ticket Printer
• Time Clock
• Basic Cleaning Chemicals & Tools (mop/bucket, broom/dust pan, vacuum, sanitizers and rags)
• Refrigeration Units & Freezers
• Automatic Dishwasher
• Kitchen Equipment (oven/stoves, fryers, steamers, grills, etc.)
• Commercial Stand Mixer
• Meat Slicers
• Sous Vide Machine
• Mandolin
• Commercial Food Processors and Blender
• Step Stool

Working Environment:

• Work will primarily take place in a hotel resort and restaurant environment, in employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

Key Skills & Experience Required:

• 1+ years of professional cooking experience.
• High School diploma/GED.
• Some classroom culinary training a plus, but not required.
• Strong understanding of culinary preparations and advanced knife skills.
• California Food Handlers Certification required.
• Successful completion of satisfactory background check.
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for culinary.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

L'Ermitage participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees.

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