Cook II-The Terrace at RES Consultant Group

Beverly Hills, California, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jan, 26

Salary

0.0

Posted On

04 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Attention To Detail, Recipe Following, Food Safety, Sanitation Standards, Knife Skills, Cooking Methods, Food Handling, Quality Control, Teamwork, Communication, Time Management, Problem Solving, Organization, Customer Satisfaction, Adaptability

Industry

Hospitality

Description

Cook II Job Overview 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. Summary of Position A Cook ll for Maybourne Beverly Hills assists the kitchen team with the preparation and execution of your assigned station, or production preparation. A Cook ll must follow exact recipe specifications and quality standards while using the freshest and highest quality ingredients available as well as ensuring the highest sanitation standards are met and exceptional guest satisfaction is provided while maintaining a safe and sanitary work environment. Roles and Responsibilities 1. Report to work in uniform at posted scheduled times. 2. Review station needs in conjunction with fellow line cooks and/sous chef 3. Assist the team with daily quality control checks. 4. Maintain a clean and organized working environment at all times. 5. Follow “clean as you work” policy; responsible for sanitation and cleanliness of station at all times. 6. Follow safety procedures for operating and cleaning all machinery at all times. 7. Check-in with supervisor at the beginning of shift for instructions. 8. Keep par stocks at proper levels. Increase or decrease productions as necessary. 9. Inform management of any problems concerning food quality or production of food. 10. Inform supervisor of any items that were unfinished. 11. Safely store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality. 12. Ensure the station is ready to serve fifteen (15) minutes prior to service time. 13. Report all maintenance and or repair needs to Sous Chef or Executive Chef. 14. Assist with regular kitchen duties i.e., Prep work, line cook assistance, cleaning and organizing kitchen. 15. Be prepared to help in other areas of kitchen during slow periods or whenever necessary. 16. Maintain high standards of quality appearance for all food prepared and served. 17. Always wear clean uniform. 18. Attend all kitchen employee meetings. 19. Clean entire station, including al reach-ins and shelves at the end of the shift. 20. Keep walk –in organized at all times. 21. Be able to change from accustomed shift to meet business demands. 22. Must be able to work weekends, holidays and overtime as needed. 23. Perform other duties as assigned. At the end of the shift, clean entire station, including reach-ins, shelves, and steam table. All unnecessary food must be returned to walk-in on proper shelf, all inserts clean, and everything restocked. Check-out with supervisor. 24. Report to work on time. Is always aware of schedule and if unable to attend work, notifies management. 25. Comply with Maybourne Beverly Hills Work Rules and Standards of Conduct as set forth in the Employee Handbook. 26. Adhere to meal break policy and proper payroll procedures. 27. Performs additional duties/tasks as and when assigned by hotel management. Qualifications * 2-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 * Display proficient knife skills and knowledge of basic cuts * Able to understand the importance of and follow a recipe, including identify various food products, dairy, meats and produce * Excellent understanding of various cooking methods, ingredients, equipment, and procedures * Accuracy and speed in executing assigned tasks * Knowledge of the standard methods and techniques used in food handling, storage, preparation, cooking and serving. * Knowledge of the safety practices and procedures followed in food handling, storage, preparation, and cooking. * Knowledge of the effects of time, temperature, and weather conditions on food. * Knowledge of the terminology, standard abbreviations and symbols used in food preparation and cooking. * Knowledge of the types and causes of cooking deficiencies. * Skill in the use of equipment and utensils used for weighing and measuring food. * Ability to judge the proper quality, appearance, and condition of food by sensory observation. * Ability to read and interpret recipes and weights and measures tables. * Ability to follow oral and written instructions. * Ability to establish and maintain harmonious working relationships with others. Physical Requirements * While performing the duties of this job, the employee is regularly required to stand and walk for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc. Must be physically able to lift up to 50 lbs. and carry heavy trays and equipment, as well as delicate China and barware * Ability to endure abundant physical movements throughout the work areas. * Job requires indoor and outdoor service in fluctuating weather 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. Job applicants with disabilities who need assistance or an accommodation in order to apply for a position (or their representative) should contact the HR department directly. Vision Leading the future of luxury lifestyle; curating distinctive and enriching experiences. Purpose Creating Stories of Distinction The Maybourne Mindset 1. Put People at our heart 2. Stay two steps ahead 3. Make the magic happen Who you would be working for Maybourne Hotel Group owns and manages Claridge's, The Connaught, The Berkeley, The Maybourne Riviera, The Emory and The Maybourne Beverly Hills – six of the world's most renowned luxury hotels. Our hotels have histories that stretch back over a century. And, while each one retains its timeless appeal and individual nature, we are committed to ensuring they are always in tune with the wants and wishes of today’s discerning guests. A warm welcome and cool spirit define The Maybourne Beverly Hills, the newest member of our hotel family. Blending our signature service style with the energy of Beverly Hills, expect culinary creativity and contemporary comfort, all wrapped up in a landmark location. The Maybourne Beverly Hills is California, through and through. 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 * Employee Recognition Programs * Colleague meals * Colleague Referral Incentive program *The Maybourne Beverly Hills participates in E-Verify.*

Responsibilities

The Cook II assists the kitchen team with the preparation and execution of assigned stations while ensuring high-quality standards and sanitation. Responsibilities include maintaining cleanliness, following recipes, and preparing food to meet guest satisfaction.