Provence Line Cook

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Join our team:

The Westlake Village Inn Resort and Spa is looking for a line cook for our very busy banquet kitchen.

Compensation: $18.00
Availability: Mornings: 7:00 am – 4:00 pm Evenings: 3:00 pm – 10:00 pm

General Responsibilities:

  • Maintain high standards of personal appearance and grooming which include wearing the proper uniform.
  • Have thorough knowledge of menus and the preparation required according to hotel standards.
  • Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
  • Prepares food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards
  • Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
  • Maintain post on kitchen line as required during the operating hours in order to prepare food to order maintaining the highest standards of efficiency productivity and quality.
  • Prepare food for Banquets as required following specifications of Banquet Event Orders.
  • Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
  • Must have a good understanding of ingredients, product and equipment.
  • Operate standard kitchen equipment safety and efficiently
  • Clean and maintain station in practicing good safety and sanitation
  • Assist with the cleaning and organization of kitchen and equipment
  • Restock items as needed throughout the shift
  • Practice safe work habits at all times to avoid possible injury to self or other associates.

Desired Skills and Experiences:

  • Minimum of two years of experience in a high-volume banquet kitchen.
  • Superior knife skills, experience with butchery and be well versed in cooking temperatures.
  • California Food handler’s card required
  • Strong knowledge of proper food handling & sanitation standards
  • Excellent critical thinking and time management skills.
  • Bilingual Spanish preferred but not required.
  • Must have a flexible schedule as overtime may be required from time-to-time.

 

Physical Demands:

  • Must be able to carry, lift, push, and pull up to 40lbs.
  • Must be able to bend and stoop regularly.
  • Must be able to work with grills, ovens, and stovetops.