Banquet Line Cook 1 - 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:              Cook 1

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.
• Tastes products, reads menus, estimates food requirements, checks production, and  keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• May prepare food and serve customers at an a la carte and may operate a grill station.
• 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 Supervisory experience of 5 year in a high volume atmosphere. 
• Culinary degree preferred.

• Experience in a Banquet Kitchen preferred.

LICENSES OR CERTIFICATES:

• Food Handler’s Certificate required.