Cook 1 - InterContinental Los Angeles Downtown

divh2Job Title/h2pAbility to multitask, self-motivators, and have 5 7 years of experience in an upscale steak house environment preferred. May have knowledge of how to handle high end, high profile, high costly proteins from around the world globally. May have the ability to execute food product and communication with the kitchen seamlessly in a fast pace kitchen environment./ph3Job Description/h3pAt InterContinental Hotels Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:/pulliBe charming by being approachable, having confidence and showing respect./liliStay in the moment by understanding and anticipating guests needs, being attentive and taking ownership of getting things done./liliMake it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special./li/ulh3Duties and Responsibilities/h3pDuties Responsibilities Primary Responsibilities/Essential Functions:/pulliSupports an environment of high efficiency, quality and customer service./liliMaintains detailed knowledge of all menus, recipes, food quality standards and regulations./liliEnsures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order./liliOversees and participates in preparation of food items according to prescribed recipes and guidelines./liliReads menu to estimate food requirements and requisitions food from storage./liliNotifies manager of inventory shortages./liliEnsures all food is stored in proper containers and at proper storage and holding temperatures./liliAdjusts thermostat controls to regulate/maintain appropriate temperature of kitchen equipments and tools./liliObserves and tests foods being cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature./liliPortions food onto serving plates, and maintains high quality standard./liliFollows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards./liliMust 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 in emergency 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 hotels Hazardous Material (HAZMAT) program and familiarizes self with current MSDS./liliReporting to work as scheduled (on time and on regular basis) is an essential function of the job./li/ulpOther Responsibilities/Supportive Functions:/pulliWorks with stewarding department to coordinate needs./liliSeeks opportunities to improve satisfaction/liliAssists in controlling all food products, leftovers, waste and refrigeration organization./liliCleans 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./liliPrepares work area for next service period./liliNotifies management of unsafe conditions, needed maintenance of any equipment and any accidents./li/ulh3Qualifications and Requirements/h3p5 to 7 years of prior restaurant food prep in an upscale stakehouse environment experience preferred. Culinary degree or training desired. Prior lead or supervisory experience helpful./ppRequires to providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction./ppPossess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills./ppRequires ability to serve needs of guest through verbal face-to-face interactions./ppMust demonstrate positive attitude and professional demeanor communication and interpersonal skills and commitment to a high level of guest satisfaction./ppMust be able to deal effectively with unhappy customers and incorrect orders and come up with a quick solution resulting in satisfied customers./ppCompletes required training as scheduled./ppRequires ability to perform basic math skills such as addition, subtraction, multiplication and division./ppAbility to apply common sense understanding to carry out detailed but uninvolved written or oral instructions./ppAbility to deal with problems involving a few concrete variables in standardized situations./ppAbility to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals./ppMust be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests./ppDue to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts./ppMust have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment./ppMust know all applicable health standards. Including labels dating of products, time temp logs/ppMust maintain a clean appearance and professional demeanor./ph3Special Skills Abilities/Mental and Physical Demands/h3pWhile performing the duties of the job the team member regularly stands and walks for sustained periods of time./ppWorks at a quick pace, maneuvering between activities occurring simultaneously./ppThe team member regularly grasps objects such as plate ware and food trays./ppThe team member frequently feels the temperature of objects such as extremely hot objects, glassware, and plate ware./ppThe team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job./ppThe team member occasionally stoops, kneels and crouches./ppThe team member frequently talks when communicating with guests and/or other team members./ppThe team member frequently needs to hear voices while taking orders and interacting with guests and/or other team members./ppThe team member is frequently alerted of a coworkers presence from behind to avoid accidents./ppThe team member tastes all dishes each day to be able to relay menu information to guests and/or other team members./ppMany aromas and smells are present in the kitchen and dining areas./ppBalance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages, food items or tools/equipments./ppThe team member occasionally pushes and pulls carts and furniture./ppLifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, trays, tool/equipments./ppFrequently transports food or trays while walking./ppThe team member is required to have close visual acuity to prepare and cook food and move around the kitchen./ppThe team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned./ppThe team member is subject to environmental conditions found working inside./ppThe team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas./ppThe team member is occasionally subject to loud noise while working in or around the kitchen areas./ppThe team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware./ppThe team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts./ppThe team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen./ph3Financial Returns/h3pProvide instruction to less experienced culinary staff. Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste./ph3People/h3pPromote teamwork and quality service through daily communication and coordination with other departments./ph3Guest Experience/h3pPrepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner./p/div