Cook II at AccorHotel — Los Angeles, CA

Cook II

Primary Duties:

• Prepare food according to the order specification for all the segments Breakfast, lunch & dinner, breaks and all outlets including Banquets
• Ensuring proper set up for the section allocated or the department allocated during the shift.
• Ensuring the proper baking of breads, Viennoiseries & muffins
• Capacity to plate desserts offers for all departments within the F&B division including Banquets events.
• Must be able to read menus and orders to estimate proper quantity of food preparation
• Set up station in accordance to the business level and keep stocked for service
• Cook, season and plate up food in accordance to the recipe and the standards
• Comfortable with meat temperatures and proficient with cooking techniques
• Autonomous and fast worker to handle heavy production of food for all outlets
• Be able to handle a station on its own
• Be able to serve guest from an action food station and provide a good customer experience
• Perform a stock take when required
• Be able to produce the dish required within standard times
• Must be able to perform under pressure
• Must be able to follow a fiche technique

Secondary Duties:

• Support the Sous chef if required and overview the kitchen porters duties
• Support Cook III in their daily duties and overview of their scope of work
• Assists in supervision and instruction of subordinate cooks and service workers
• May overview shifts in absence of cook I
• May be in charge of overviewing receiving of goods for the kitchen
• Overview and Assist cleaning of the kitchen
• Must be flexible towards duties and follow the Executive chef, Banquet chef and Sous chef instruction’s
• Perfect knowledge of the various offers, recipes for all segments and departments including Banquets, Room Service, Restaurant breakfast and Riviera 31
• Must work following proper steps to ensure compliance with local Health Department Authority
• Good control of HACCP measures and process in place in the kitchen
• Good knowledge of the HACCP flow chart in place within the property
• Must have and maintain a professional appearance for our Luxury Hotel
• Must be a team player and enjoy working on and with teams
• Must have minimum 4 years for cooking experience including pantry, sauté, and grill in fine dining restaurant or luxury hotel
• Good sense of taste and food presentation is a must
• Strong technical and knife skills. Must be able to work under pressure
• Pantry and line cook experience
• Culinary degree and Food handler certification is a plus
• Basic Math skills
• Proactive approach when interacting with guest, co-worker or vendor

When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that it brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest with memorable experiences throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping...).

Discover more, at careers.accor.com

Confidentiality: All your information will be kept confidential according to EEO guidelines.

Visa Requirements: Must be legally eligible to work in the United States. The hotel is unable to assist candidates in obtaining work authorization documents.

Schedule: Varies (must have open availability)

Pay: $35.83 per hour

Hiring Process & Timeline: To help candidates plan accordingly, we anticipate the following timeline for the recruitment process:

• First-Round Interviews - Candidates selected to move forward will be invited to interview on Monday, 7/20 through Saturday, 7/25, between 11:00AM and 2:30PM.
• Final Interviews - Candidates advancing to the final stage should plan to be available between Monday, 7/27 and Monday, 7/31, 11:00AM and 4:00PM.
• Hiring Decision - A final hiring decision is expected shortly after the final interview stage.

Interview timing may be adjusted based on scheduling availability.