Luxury Hotel Cook 2 — Lead Prep & Service (Downtown LA)

Proper Hospitality; Los Angeles (CA); Hybrid; USD 52,000 - 74,000; Full time

Job summary

Proper Hospitality in Downtown Los Angeles is seeking a Hotel Cook 2 to set up and deliver high-quality food production across designated outlets. The role requires adherence to plating standards, organization, cleanliness, and sanitation of work areas and equipment.

You will work with the Head Cook/Sous Chef to manage assignments, prep, and production levels while maintaining food safety and guest satisfaction.

Qualifications

• Minimum 3 years of experience as a Cook in a fast-paced environment.
• Certification of Culinary training from a recognized institution.
• Valid food handling certificate.
• Ability to expand and condense recipes to meet production needs.
• Previous training in guest relations.
• Proficiency in comprehending and following various cooking methods, ingredients, equipment, and procedures.

Responsibilities

• Set up food stations in accordance with menu requirements and anticipated business levels.
• Maintain knowledge of correct maintenance and use of kitchen equipment, ensuring it is used only as intended.
• Monitor and maintain cleanliness, sanitation, and organization standards in all hotel areas.
• Adhere strictly to State sanitation/Health regulations and Hotel requirements.
• Collaborate with Head Cook/Sous Chef to review assignments, anticipated business levels, and any relevant changes.
• Organize prep items from different areas to ensure readiness for service.
• Ensure each kitchen work area is stocked with necessary tools, supplies, and equipment to meet demand.
• Conduct regular inspections of the line, floor, and all kitchen stations to ensure cleanliness.

Skills

Cook experience

Guest relations

Food safety

Leadership

Education

Culinary certification

Job description

Proper Hospitality in Downtown Los Angeles is seeking a Hotel Cook 2 to set up and deliver high-quality food production across designated outlets. The role requires adherence to plating standards, organization, cleanliness, and sanitation of work areas and equipment.

You will work with the Head Cook/Sous Chef to manage assignments, prep, and production levels while maintaining food safety and guest satisfaction.