Cook III

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.
• 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.
• Wear clean uniform at all times.
• Attend all kitchen employee meetings.
• Clean entire station, including all reach-ins and shelves at the end of the shift.
• All unnecessary food must be returned to walk-in on proper shelf, all inserts clean and everything restocked.
• Check-out with supervisor.
• Report to work on time.
• Aware of schedule at all times and if unable to attend work, notify management.
• Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook.
• Adhere to meal break policy and proper payroll procedures.
• Perform other duties/tasks as and when assigned by hotel management.

Qualifications

• 1-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.
• To display proficient knife skills and knowledge of basic cuts.
• To understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce.
• To have an excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• To be accurate and fast in executing assigned tasks.
• To have knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving.
• To know the safety practices and procedures followed in food handling, storage, preparation, and cooking.
• To know the effects of time, temperature, and weather conditions on food.
• To know the terminology, standard abbreviations and symbols used in food preparation and cooking.
• To know the types and causes of cooking deficiencies.
• To have skill in the use of equipment and utensils used for weighing and measuring food.
• To be able to judge the proper quality, appearance, and condition of food by sensory observation.
• To be able to read and interpret recipes and weights and measures tables.
• To be able to follow oral and written instructions.
• To be able 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.

Company Benefits

• Medical/Dental/Vision Insurance.
• Company matched 401(k) plan.
• Company matched Health Savings Plan.
• Flexible Spending.
• Paid Holidays.
• Paid Time Off.
• Paid Sick Leave.
• Employee Assistance Program.
• Free Parking.
• Colleague meals.
• Colleague Referral Incentive program.

Equal Opportunity Employer

Maybourne is proud to be an Equal Employment Opportunity. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.