Banquet Cook 2 - InterContinental Los Angeles

Banquet Cook 2 - InterContinental Los AngelesHotel Brand: InterContinental Location: United States, California, Los AngelesHotel: IC - Los Angeles Downtown (LAXHC), 900 Wilshire Boulevard, 90017Hiring Salary: USD 28.78 - 35.98 HourlyDuties and ResponsibilitiesSupports 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 itemsReads 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 neededKnowledge 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 qualityFollows 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.Responsible BusinessParticipate 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 handlesAssists 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.Qualifications (Relevant Experience, Education and Training)Five years prior banquet or high volume kitchen food prep experience preferred. Culinary degree or training desired. Prior lead or supervisory experience desired.Possess an in-depth knowledge of food preparation, professional cooking and knife handling skills.Requires ability to serve needs of guest through verbal face-to-face interactions. Must demonstrate positive attitude and professional demeanor Communication and interpersonal skills and commitment to a high level of guest satisfaction.Completes required training as scheduled.Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.Ability to read and interpret documents. Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate.Due 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.Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.Must know all applicable health standards. Including label and dating of product time temp logs.Must maintain a clean appearance and professional demeanor.Special Skills & Abilities/Mental and Physical DemandsWhile performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between activities occurring simultaneously. The team member regularly grasps objects such as plate ware and food trays. The team member frequently feels the temperature of objects such as extremely hot glassware and plate ware. The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job. The team member occasionally stoops, kneels and crouches. The team member frequently talks when communicating with guests and/or kitchen staff. The team member frequently needs to hear voices while taking orders and interacting with guests and/or kitchen staff. The team member is frequently alerted of a coworker's presence from behind to avoid accidents. The team member tastes all dishes each day to be able to relay menu information to guests and/or servers. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. Frequently transports food or trays while walking. The team member is required to have close visual acuity to prepare and cook food and move around the kitchen. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned. The team member is subject to environmental conditions found working inside. The 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. The team member is occasionally subject to loud noise when working in or around the kitchen areas. The 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. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen.