Cook II
$74,526–$74,526 year
On-siteLos Angeles, California, United States
Job Summary
Prepare food according to order specifications for breakfast, lunch, dinner, breaks, and banquet outlets while ensuring proper station setup and baking of breads, viennoiseries, and muffins. Cook, season, and plate dishes in accordance with recipes and standards, maintaining meat temperatures and following a fiche technique. Handle a station autonomously, serve guests from an action food station, and produce required dishes within standard times under pressure. Support the sous chef, overview kitchen porter duties, assist in supervision of subordinates, and manage receiving of goods. Perform stock takes and maintain compliance with local Health Department Authority and HACCP measures.
Required Qualifications
- Must be able to read menus and orders to estimate proper quantity of food preparation
- Must be able to follow a fiche technique
- Must be able to perform under pressure
- Must have and maintain a professional appearance for our Luxury Hotel
- Must be a team player and enjoy working on and with teams
- Must have minimum 4 years for cooking experience including pantry, sauté, and grill in fine dining restaurant or luxury hotel
- Good sense of taste and food presentation is a must
- Must be legally eligible to work in the United States
- Must be able to work following proper steps to ensure compliance with local Health Department Authority
- Good control of HACCP measures and process in place in the kitchen
- Good knowledge of the HACCP flow chart in place within the property
- Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction's
Desired Qualifications
- Culinary degree and Food handler certification is a plus
- Basic Math skills
- Proactive approach when interacting with guest, co-worker or vendor
- Must be able to handle a station on its own
- Be able to serve guest from an action food station and provide a good customer experience
- Support the Sous chef if required and overview the kitchen porters duties
- Support Cook III in their daily duties and overview of their scope of work
- Assists in supervision and instruction of subordinate cooks and service workers
- May overview shifts in absence of cook I
- May be in charge of overviewing receiving of goods for the kitchen
- Overview and Assist cleaning of the kitchen
- Must be able to produce the dish required within standard times
- Be able to handle heavy production of food for all outlets
- Autonomous and fast worker to handle heavy production of food for all outlets
- Comfortable with meat temperatures and proficient with cooking techniques
- Strong technical and knife skills
- Pantry and line cook experience
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