Banquet Line Cook 2 - Langham Huntington Pasadena

DEPARTMENT:       Banquet Kitchen

JOB TITLE:              Cook 2        

REPORTS TO:         Banquet Chef

SUPERVISES:         NA

 

PRIMARY OBJECTIVE OF POSITION:

Accurately and efficiently prepares, portion, cook, and presents a variety of hot and/or cold food items for various meal periods for all Banquet Event Orders (BEO’s).

 

RESPONSIBILITIES AND JOB DUTIES:

• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Tastes products, reads menus, estimates food requirements, checks production, and  keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
• Clean, sanitize, and maintain work stations and equipment and must follow all, regulatory rules and procedures.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels too protect against waste and spoilage.
• Reports all accidents and injuries in a timely manner.
• 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 2-3 year preferred.
• Culinary degree preferred.
• Experience in hospitality environment preferred.

 

LICENSES OR CERTIFICATES:

• Food Handler’s Certificate required. 

 

SALARY RANGE: $26.65 - $28.65 PER HOUR

 

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,