Lead Cook

Spire Hospitality LLC; Burbank (CA); On-site; USD 26,000 - 34,000; Full time

Job summary

Spire Hospitality LLC is seeking a skilled Kitchen Supervisor at The Los Angeles Marriott Burbank Airport Hotel to train, supervise and work with all chefs’ staff to prepare, cook and present food according to hotel standard recipes.

This role emphasizes ensuring quality food products, safe storage, and adherence to health regulations, with duties including staff training, scheduling, and coordination for VIP events and daily service.

Qualifications

• Knowledge of standard recipes and proper preparations.
• Ability to read, write and speak English to communicate job functions.
• Maintain dry and clean floors to prevent slips.

Responsibilities

• Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Prepares requisition for supplies and food items for production in the workstation.
• Report any equipment in need of repair to Chef or Engineering, for service.
• Performs other duties as requested, such as VIP parties and staff meetings.

Skills

Knowledge of recipes

English communication

Safety and cleanliness

Education

High school diploma or equivalent

Job description

Conveniently located by the Hollywood Burbank Airport, The Los Angeles Marriott Burbank Airport Hotel is near Universal Studios Hollywood, the North Hollywood Arts District, and Burbank Town Center. Offering amazing food and beverage outlets, this property also hosts an array of meetings in Burbank, offering 46,000 square feet of event space. Be part of this team and become one of their stars!

Job Overview

Train, supervise and work with all Chefs’ staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Compensation

$22/Hour

Responsibilities and Duties

• Assigns, in detail, specific duties to all employees regarding efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Ensure proper receipt, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Prepares requisition for supplies and food items for production in the workstation.
• Report any equipment in need of repair to Chef or Engineering, for service.
• Performs other duties as requested, such as VIP parties and staff meetings.

Specific Job Knowledge and Skills

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of food products, standard recipes and proper preparations.
• Ability to read, write and speak English to comprehend and communicate job functions.
• Keep floor dry and clean to avoid slip/fall accidents.

Other Expectations

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.
• 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. This includes nights, weekends and/or holidays.
• All employees must maintain a neat, clean and well-groomed appearance (specific standards available).
• Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties.
• Complies with health and safety rules, regulations and procedures to maintain a safe environment.

Working Conditions

The physical demands and work environment characteristics 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.

Physical Demands

• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis.

Environmental Conditions

Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.

Qualifications

Education

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities.

Licenses or certificates

Food handler certification and any additional state or federal certification requirements. Current CPR certification preferred.

Grooming

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

Other

Additional language ability preferred.

*Spire Hospitality participates in E-Verify*

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)