Employee Dining Room Cook 2 - The Langham, Pasadena

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.

Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.

Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

 

DEPARTMENT:       Banquet Kitchen

 

JOB TITLE:              Employee Dining Room, Cook 3

            

REPORTS TO:         Banquet Chef

 

SUPERVISES:         NA

 

PRIMARY OBJECTIVE OF POSITION:

 

Responsible for planning, set-up, preparation and execution of well-balanced and appealing employee meals in accordance with departmental quality standards and specifications.  Maintains the organization, cleanliness and sanitation of work areas and equipment.  Assists in other kitchen sections as assigned.

 

RESPONSIBILITIES AND JOB DUTIES:

 

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Meet with Banquet Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Coordinate menu planning with the Executive Chef/Banquet Chef.
• Plan special menus and decorations for holidays and staff functions.
• Complete opening duties:
  • Set up workstation with required mise equipment and supplies according to standards.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies.  Ensure everything complies with standards.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Banquet Chef of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.  Maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Prepare all meals following recipes and yield guides, according to department standards.
• Inform the Banquet Chef of any shortages before the item runs out.
• Work closely with the Employee Dining Room Line Server/Attendant to ensure optimum service for the employees.
• Monitor quality and amounts of food on the service line.
• Anticipate usage levels and prepare replenishments on a timely basis.
• Check with Banquet Chef for any prep work needed by the main kitchen.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Assist the Emp