Why us?

Hotel Per LA, is seeking a Line Cook at our independent, luxury lifestyle property located in Downtown Los Angeles.

Sage Hospitality Group company, is currently seeking a passionate, enthusiastic and purpose driven Line Cook to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant,formally The NoMad Hotel Downtown Los Angeles.

The hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and a quick walk from the Museum of Contemporary Art, Disney Concert Hall and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.

The hotel’s public areas will serve as ‘the locals’ living room’ and be popular with local creatives, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene or the city’s arena. The property features chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept - Per L'Ora, a café - Cafe Ora and downtown LA’s most stunning rooftop pool terrace and lounge- Bar Clara.

Job Overview

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

Responsibilities

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.

• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.

• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.

• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.

• Check pars for shift use, determine necessary preparation, freezer pull and line set up.

• Note any out-of-stock items or possible shortages.

• Assist in keeping buffet stocked.

• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.

• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.

• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.

• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.

• Check pars for shift use, determine necessary preparation, freezer pull and line set up.

• Note any out-of-stock items or possible shortages.

• Assist in keeping buffet stocked.

• Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.

• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

Qualifications

Education/Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.

• Periodic climbing required.

• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

• Continuous standing -during preparation, during service hours or during expediting, usually all day.

• Must be able to hear equipment timers and communicate with other staff.

• Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying.

• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

• Medical, dental, & vision insurance

• Vacation and Sick Time

• 401(k) with Employer Matching

• Health savings and flexible spending accounts

• Employee assistance program

• Tuition Reimbursement

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000

ID: 2023-18472

Position Type: Regular Full-Time

Property : Hotel Per La

Outlet: Restaurant

Category: Culinary

Min: USD $22.00/Hr.

Max: USD $26.00/Hr.

Address : 649 S Olive St

City : Los Angeles

State : California

EOE Protected Veterans/Disability