Banquet Line Cook 3 - Langham Huntington Pasadena

DEPARTMENT:       Banquet Kitchen

JOB TITLE:              Cook 3        

REPORTS TO:         Banquet Chef

SUPERVISES:         NA

PRIMARY OBJECTIVE OF POSITION:

Assist the cooks in the preparation of all food items for the kitchen. 

RESPONSIBILITIES AND JOB DUTIES:

• Know and complies consistently with our standard portion size, cooking methods, quality        standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a      smooth service period.
• Maintains a clean and sanitary work station area including tables, shelves, grills,        broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and         refrigeration equipment.
• Prepares all the prep work for menu items using standardized recipes. 
• Stores all food in refrigerated boxes including covers, labels and dates, using the       proper containers too protect against waste and spoilage. 
• Complies with all company safety and risk management policies and procedures.
• Due to the cyclical nature of the hospitality industry, associates may be required to     work varying schedules to reflect the business needs of the hotel.

PHYSICAL DEMANDS:

• Ability to work and stand in confined spaces for long periods of time.
• Requires the ability to lift and carry object weighing up to 80 pounds. 
• Ability to work in a standing position for long periods of time (average of 8 hours).
• While performing the duties of this job, the employee is primarily in a controlled,         temperate environment to include heat and cold.
• Activities include standing, reaching, bending, pushing, pulling, handling, lifting,         carrying, seeing, hearing, talking, walking. 

SPECIAL SKILLS REQUIRED:

• Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit.
• Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment.
• Quality: Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity:  Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
• Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; 

EDUCATION/EXPERIENCE REQUIRED:

• Prior Line or Banquet cooks experience of 1-2 years preferred.
• Culinary degree preferred.
• Must be familiar with classical knife cuts. 

LICENSES OR CERTIFICATES:

• Food Handler’s Certificate required.  

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor. Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise, each colleague remains, always, an “at will” colleague. 

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.