Cook II

About the role

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.

Roles and Responsibilities

• Report to work in uniform at posted scheduled times.
• Review station needs in conjunction with fellow line cooks and sous chef.
• Aid the team with daily quality control checks.
• Maintain a clean and organized working environment at all times.
• Follow “clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
• Follow safety procedures for operating and cleaning all machinery at all times.
• Check-in with supervisor at the beginning of shift for instructions.
• Keep par stocks at proper levels. Increase or decrease productions as necessary.
• Inform management of any problems concerning food quality or production of food.
• Inform supervisor of any items that were unfinished.
• Safely store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality.
• Ensure the station is ready to serve fifteen (15) minutes prior to service time.
• Report all maintenance and/or repair needs to Sous Chef or Executive Chef.
• Assist with regular kitchen duties i.e., prep work, line cook assistance, cleaning and organizing kitchen.
• Be prepared to help in other areas of kitchen during slow periods or whenever necessary.
• Maintain high standards of quality appearance for all food prepared and served.
• Always wear clean uniform.
• Attend all kitchen employee meetings.
• Clean entire station, including reach-ins and shelves at the end of the shift.
• Keep walk-in organized at all times.
• Be able to change from accustomed shift to meet business demands.
• Must be able to work weekends, holidays and overtime as needed.
• Perform other duties/tasks as and when assigned by hotel.

Qualifications

• 2-year culinary experience or culinary equivalent.
• Must possess good attitude, attention to detail, and ability to work under pressure.
• Must possess the ability to read, understand and communicate verbally in English.
• Display proficient knife skills and knowledge of basic cuts.
• Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
• Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking.
• Knowledge of the effects of time, temperature, and weather conditions on food.
• Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking.
• Knowledge of the types and causes of cooking deficiencies.
• Skill in the use of equipment and utensils used for weighing and measuring food.
• Ability to judge the proper quality, appearance, and condition of food by sensory observation.
• Ability to read and interpret recipes and weights and measures tables.
• Ability to follow oral and written instructions.
• Ability to establish and maintain harmonious working relationships with others.

Physical Requirements

• While performing the duties of this job, the employee is regularly required to stand and walk for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl.
• The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally.
• Employees will use hands to handle objects and tools and operate service equipment.
• The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects.
• Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Employees may use vision to monitor food quality and quantity and may also order supplies, etc.
• Must be physically able to lift up to 50 lbs. and carry heavy trays and equipment, as well as delicate China and barware.
• Ability to endure abundant physical movements throughout the work areas.
• Job requires indoor and outdoor service in fluctuating weather.
• Vision - Leading the future of luxury lifestyle; curating distinctive and enriching experiences. Purpose - Creating Stories of Distinction The Maybourne Mindset - Put People at our heart Stay two steps ahead Make the magic happen