Line Cook - Luxury Hotel Kitchen, Downtown LA

InterContinental Hotels Group; Los Angeles (CA); On-site; USD 4,075,000 - 5,094,000; Full time

Benefits offered by this job

Hotel discounts worldwide

Discount programs and employee perks

Job summary

InterContinental Los Angeles Downtown is seeking a skilled Cook to assist with planning, ordering or production of food items for the restaurant and kitchen outlets. You will prepare meals in accordance with portion and quality standards, working closely with chefs to ensure consistent taste and presentation.

The role requires attention to portion control, adherence to sanitation rules, and the ability to coordinate with other kitchen stations to deliver quality dishes in a timely manner.

Qualifications

• High school diploma or equivalent plus two years of experience as a cook, or equivalent combination of education and food preparation experience.
• Degree or certificate in culinary arts preferred.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Responsibilities

• Assist in creating and testing new recipes and menu design.
• Inspect line cleanliness and storage procedures; ensure health regulations.
• Determine minimum and maximum stocks of food, materials and equipment.
• Instruct junior staff; monitor preparation methods and portion control.
• Prepare batch recipes and coordinate service with the pass and food pickup.
• Supervise day-to-day kitchen operations and minimize waste.

Skills

Cook experience

Food safety

Teamwork

Education

High school diploma or equivalent

Culinary arts degree (preferred)

Job description

InterContinental Los Angeles Downtown is seeking a skilled Cook to assist with planning, ordering or production of food items for the restaurant and kitchen outlets. You will prepare meals in accordance with portion and quality standards, working closely with chefs to ensure consistent taste and presentation.

The role requires attention to portion control, adherence to sanitation rules, and the ability to coordinate with other kitchen stations to deliver quality dishes in a timely manner.