Key skills
BudgetingCommunication
About this role
JOB OVERVIEW
Ability to multitask, self-motivators, and have 5 – 7 years of experience in an upscale steak house environment preferred. May have knowledge of how to handle high end, high profile, high costly proteins from around the world globally. May have the ability to execute food product and communication with the kitchen seamlessly in a fast pace kitchen environment.
At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
DUTIES AND RESPONSIBILITIES
Duties & Responsibilities Primary Responsibilities/Essential Functions:
• Supports an environment of high efficiency, quality and customer service.
• Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversees and participates in preparation of food items according to prescribed recipes and guidelines.
• Reads menu to estimate food requirements and requisitions food from storage.
• Notifies manager of inventory shortages.
• Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Adjusts thermostat controls to regulate/maintain appropriate temperature of kitchen equipment’s and tools.
• Observes and tests foods being cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
• Portions food onto serving plates, and maintains high quality standard.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.
Other Responsibilities/Supportive Functions:
• Works with stewarding department to coordinate needs.
• Seeks opportunities to improve satisfaction
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
• Prepares work area for next service period.
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents.
Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.
Qualifications (relevant experience, education and training):
• 5 to 7 years of prior restaurant food prep in an upscale stakehouse environment experience preferred. Culinary degree or training desired. Prior lead or supervisory experience helpful.
• Requires to providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
• Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
• Requires ability to serve needs of guest through verbal face-to-face interactions.
• Must demonstrate positive attitude and professional demeanor communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Must be able to deal effectively with unhappy customers and incorrect orders and come up with a quick solution resulting in satisfied customers.
• Completes required training as scheduled.
• Requires ability to perform basic math skills such as addition, subtraction, multiplication and division.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to read and interpret documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals.
• Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards. Including labels dating of products , time temp logs
• Must maintain a clean appearance and professional demeanor.
Special Skills & Abilities/Mental and Physical Demands:
• While performing the duties of the job the team member regularly stands and walks for sustained periods of time.
• Works at a quick pace, maneuvering between activities occurring simultaneously.
• The team member regularly grasps objects such as plate ware and food trays.
• The team member frequently feels the temperature of objects such as extremely hot objects, glassware, and plate ware.
• The team member regularly reaches by extending hand(s) and arm(s) in any direction while serving and performing other essential functions of the job.
• The team member occasionally stoops, kneels and crouches.
• The team member frequently talks when communicating with guests and/or other team members.
• The team member frequently needs to hear voices while taking orders and interacting with guests and/or other team members.
• The team member is frequently alerted of a coworker's presence from behind to avoid accidents.
• The team member tastes all dishes each day to be able to relay menu information to guests and/or other team members.
• Many aromas and smells are present in the kitchen and dining areas.
• Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages, food items or tools/equipments.
• The team member occasionally pushes and pulls carts and furniture.
• Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, trays, tool/equipments.
• Frequently transports food or trays while walking.
• The team member is required to have close visual acuity to prepare and cook food and move around the kitchen.
• The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned.
• The team member is subject to environmental conditions found working inside.
• The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. Occasionally subject to extreme cold when working in refrigerated areas.
• The team member is occasionally subject to loud noise while working in or around the kitchen areas.
• The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plate ware or glassware.
• The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts.
• The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen.
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. I hereby acknowledge that I have read and understand the content of this job description. I understand the Company at its discretion may revise the job description from time to time in the future. I understand and agree that nothing in this job description should be construed as a contract of employment, and that employment with this Company is at-will meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location.
FINANCIAL RETURNS
• Provide instruction to less experienced culinary staff. Check the methods of preparation, portion, sizes, and timeliness of food preparation; control food usage to minimize waste.
PEOPLE
• Promote teamwork and quality service through daily communication and coordination with other departments.
GUEST EXPERIENCE
• Prepare batch recipes, cold food items and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Coordinate the smooth service and relation to the pass and pick-up of food.
RESPONSIBLE BUSINESS
• Assist in creating and testing new recipes and menu design.
• Assist in inspecting the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Maintenance of any needed repairs.
• May assist with other duties as assigned.
QUALIFICATIONS AND REQUIREMENTS
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.
This job requires ability to perform the following:
• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
• Must have own knives for work functions. (this is written in all of word documents)
Other:
• Communication skills are utilized a significant amount of time when interacting with other culinary staff, wait staff, and guests.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.
Hourly Rate: $28.77 - $35.96
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, veteran status or any other characteristic protected by law. This employer follows the Los Angeles Fair Chance Ordinance and California Fair Chance Act. All qualified applicants, including those with arrest or conviction records, will be considered.