Cook I - Banquets (On call, seasonal) - Get Hired Fast

About The Hollywood Roosevelt

Dating back to the Golden Era and located on the Hollywood Walk of Fame, The Hollywood Roosevelt is an iconic hotel that reflects classic Hollywood in every sense. Built in 1927, the hotel has played host to stars like Marilyn Monroe, Charlie Chaplin, and Clark Gable. Hollywood Roosevelt is a full-service lifestyle hotel providing guests a glimpse at Hollywood's storied past and offering travelers an experience of Hollywood that is authentic to its history and legacy. Experience our modern interpretation of a Hollywood original.

Position Summary

The primary role of the Banquet Cook I position is to ensure proper execution of all hot and cold foods including appetizers, foods including meats, fish, poultry, starches and vegetables for banquets and events. This position is on-call and seasonal (evaluated based on business needs every quarter).

Pay Type - Hourly

Rate - $25.00

Essential Duties and Responsibilities

• Set up station according to Hotel standards and guidelines and follow recipe book
• Read menu to estimate food requirements and order food from supplier or procure food from storage
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles
• Measure and mix ingredients according to recipe to prepare soups, salads, gravies, sauces
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods
• Properly season foods during mixing or cooking according to recipe
• Observe and test foods being cooked by tasting and smelling to determine that it is cooked to standard
• Prepare food in adequate quantities following BEO requests
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders
• Maintain cleaning of the preparation and cooking station at all-time following California Health and Safety codes
• Wash, peel, cut, and shred vegetables and fruits to prepare them for use
• Ensure presentation of food and plating reflects the standards set forth by Executive Chef or Executive Sous Chef
• Follow established health and safety standards
• Other Duties as assigned

Kitchen Knowledge

Strong knowledge of professional cooking and knife handling skills.

Understanding and knowledge of safety, sanitation and food handling procedures. Must be efficient with use of kitchen equipment and tools

Education and Work Experience

High school diploma or general education degree (GED); significant amount (seven+ years) of cooking experience in specified area or other related operation required. Additional experience in high volume operation preferred.

Certificates, Licenses and Registrations

Must have a current CA Food Handler’s Card prior to beginning work

Supervisory Responsibilities

None Required

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to stand, sit, or walk for an extended period of time. The employee may frequently be required to stoop, kneel, and crouch for duration of shift (eight hours or longer). The employee will need to use hands to finger, handle, or feel; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move and/or push up to 50 pounds without assistance.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be detail oriented, possess strong organizational and time management skills and the ability to multitask. Ability to work a flexible schedule including weekdays, weekends, holiday and nights.

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Reasoning Ability and Computer Skills

Ability to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to outside weather conditions, including working directly in the sun and beside a pool. The noise level in the work environment is usually loud.

Equal Opportunity Employer