Cook I

Cook I

The Maybourne Beverly Hills Hotel invites you to explore opportunities to push your creativity and be outstanding in a career that will bring out your craft and passion. We look for people that will share our vision and help bring it to life. If this is something you want to be a part of, we look forward to receiving your application.

A Cook 1 for Maybourne Beverly Hills will prepare all meals and pastries to the exact chef's specifications and set up stations for menu. A Cook 1 will also assist the executive and sous chef with their daily tasks in accordance with production requirements and quality standards using the freshest and highest quality ingredients available. They will present well-prepared, flavorful food while ensuring the highest sanitation standards and exceptional guest satisfaction while maintaining a safe, sanitary work environment.

Core functions of the position, but are not limited to the following:

1. Report to work in uniform at posted scheduled times.

2. Review station needs in conjunction with fellow line cooks and/sous chef

3. Assist the team with daily quality control checks.

4. Maintain a clean and organized working environment at all times.

5. Follow "clean as you work" policy; responsible for sanitation and cleanliness of station at all times.

6. Follow safety procedures for operating and cleaning all machinery at all times.

7. Check-in with supervisor at the beginning of shift for instructions.

8. Keep par stocks at proper levels. Increase or decrease productions as necessary.

9. Inform management of any problems concerning food quality or production of food.

10. Inform supervisor of any items that were unfinished.

11. Safely store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality.

12. Ensure the station is ready to serve fifteen (15) minutes prior to service time.

13. Report all maintenance and or repair needs to Sous Chef or Executive Chef.

14. Assist with regular kitchen duties i.e., Prep work, line cook assistance, cleaning and organizing kitchen.

15. Be prepared to help in other areas of kitchen during slow periods or whenever necessary.

16. Maintain high standards of quality appearance for all food prepared and served.

17. Wear clean uniform at all times.

18. Attend all kitchen employee meetings.

19. Clean entire station, including al reach-ins and shelves at the end of the shift.

20. Keep walk –in organized at all times.

21. Be able to change from accustomed shift to meet business demands.

22. Must be able to work weekends, holidays and overtime as needed.

23. Communicates with kitchen team to review menu and determine quantity of food, ingredients to be used, number of portions needed, etc. to ensure menu specifications are followed.

24. Determines type or amount of ingredients which may be substituted in or omitted from recipes without altering taste, appearance, or quality.

25. Evaluates food for quality, quantity, appearance, temperature, and taste through observation and tasting in order to determine if it is fresh, properly portioned and prepared correctly.

26. Performs related duties such as weighing portions of food to insure uniformity in servings; storing food at proper temperatures to prevent spoilage; sharpening knives, meat saws and other cooking tools; cleaning and/or sterilizing cooking equipment and work areas; placing prepared food in carts for delivery; and transporting food from kitchen to serving area.

27. Inspect work and storage areas for compliance with sanitation codes.

28. Review health regulations to determine requirements for food handling and/or record keeping practices and procedures.

29. Based on assignment, a Cook 1 may also:

• Read and interpret dietary cards.

• Supervise line cooks and kitchen team

• Bake

• Prepare and cook special dietary dishes

• Train new kitchen staff

• Prepare meals for special events

• Conduct orientation and training programs in the areas of safety and sanitation procedures, food preparation, etc.

• Collaborate with chefs to establish standard operating procedures to be followed in food handling, preparation, and storage.

• Evaluate the need for new equipment by checking condition, age, etc. of present equipment in order to make recommendations to supervisors.

30. Collaborate with the Executive Chef by providing input on performance evaluations of employees; counsel subordinates concerning work-related problems; and recommend disciplinary action in order to resolve problems such as abuse of sick leave, tardiness, etc.

31. Perform related duties such as developing new or modified recipes, advising management on practical applications of preplanned menus, participating in menu planning and attending meetings and conferences

32. Maintain a neat and clean personal appearance.

33. Set the example and report to work on time.

34. Report to work on time. Is aware of schedule at all times and if unable to attend work, notifies management

35. Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.

36. Adhere to meal break policy and proper payroll procedures.

37. Performs additional duties/tasks as and when assigned by hotel management.

Qualifications:

1. 3+year experience

2. Must have line supervisory experience

3. Must possess good attitude, attention to detail, and ability to work under pressure

4. Must possess the ability to read, understand and communicate verbally in English

5. Display proficient knife skills

6. Display proficient knowledge of cooking techniques for vegetables and proteins.

7. Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce

8. Excellent understanding of various cooking methods, ingredients, equipment, and procedures

9. Accuracy and speed in executing assigned tasks

10. Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.

11. Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.

12. Knowledge of the effects of time, temperature, and weather conditions on food.

13. Knowledge of the methods and techniques for preserving pastries.

14. Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.

15. Knowledge of the types and causes of cooking deficiencies.

16. Skill in the use of equipment and utensils used for weighing and measuring food.

17. Ability to judge the proper quality, appearance, and condition of food by sensory observation.

18. Ability to read and interpret recipes and weights and measures tables.

19. Ability to follow oral and written instructions.

20. Ability to establish and maintain harmonious working relationships with others.

Physical Requirements:

• Position regularly involves lifting food cases and materials weighing up to 70 lbs. Pushing and pulling carts is required.

• Regular bending to lift items and supplies. Some kneeling.

• To complete a task, may be stationary for short periods of time.

• Ability to go up and down stairs between the ground level and lobby level.

• Inside: Working in assigned kitchen areas. May be exposed to hot temperatures, water, steam, and smoke.

• Outside special events. Summer temperatures outside can get above 95 degrees for 5 months of the year. For 2-3 months of the year, low temperature can get as low as 30 degrees.

• Active listening required, Hearing equipment, timers, etc.

• Check quality and portions of food. Visual cooking cues and surroundings.

• Reading recipe cards, procedures, safety information and food labels.

• Basic kitchen cleaning supplies and sanitizers.

• Hair restraint/hat, gloves, apron, chef's jacket, closed toed shoes.

• Communicate with kitchen staff and service team.

• Must be able to obtain any