Travelle Restaurant/Bar Cook

PRIMARY OBJECTIVE OF POSITION:

Assist the cooks in the preparation of all food items for Travelle kitchen using standardized recipes from Banquet Event Orders (BEO's) or guest checks.

RESPONSIBILITIES AND JOB DUTIES:

• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet event orders and all other duties as assigned.
• Store all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels to protect against waste and spoilage.
• Always maintains a clean and sanitized area.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to walk, use hands to handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear. The employee is occasionally required to stand and taste and smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Colleague must be able to use a chef knife.

SPECIAL SKILLS REQUIRED:

• Problem Solving: Uses reason during pressured situations.
• Technical Skills: Assesses own strengths and areas of opportunity, strives to continuously build knowledge and skills, shares expertise with others.
• Customer Service: Responds promptly to internal and external customer needs.
• Written Communications: Able to read and interpret written information.
• Teamwork: Balances team and individual responsibilities; exhibits objectivity and openness to others’ views, gives and welcomes feedback, contributes to building a positive team spirit. Able to build morale and group commitments to goals and objectives, supports everyone’s efforts to succeed.
• Quality Management: Looks for ways to improve and promote quality, demonstrates accuracy and thoroughness.
• Organizational Support: Follows policies and procedures
• Professionalism: Approaches others in a tactful manner, reacts well under pressure,
• Quality: Demonstrates accuracy and thoroughness, looks for ways to improve and promote quality, applies feedback to improve performance, monitors own work to ensure quality.
• Quantity: Meets productivity standards, completes work in timely manner, strives to increase productivity, works quickly and efficiently.
• Safety and Security: Observes safety and security procedures, determines appropriate action beyond guidelines, reports potentially unsafe conditions, uses equipment and materials properly.
• Adaptability: Adapts to changes in the work environment, changes approach or method to best fit the situation, able to deal with frequent change or unexpected events.
• Initiative: Volunteers readily, asks for and offers help when needed.

EDUCATION/EXPERIENCE REQUIRED:

• Prior Line or Banquet cook experience of one year preferred.
• Working knowledge of how to clean and cut vegetables and fruits.
• Must be familiar with classical knife cuts and be able to name all the Mother Sauces and have the knowledge on how to prepare at least 3 of the Mother Sauces.
• High School diploma preferred.

LICENSES OR CERTIFICATES:

• Ability to obtain any government required license or certificate.

SALARY RANGE:

$21.80-$28.12/hour

BENEFITS INCLUDED FOR PART-TIME, ON CALL, AND TEMPORARY COLLEAGUES:

• Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law)
• 401k plan with Roth option (Employer match up to 4% after one year of employment)
• Pet Insurance, ID Theft Protection Coverage, Prepaid Legal (available for purchase)
• Free meals while on duty
• Uniforms and cleaning of uniforms (for applicable positions)
• Free and discounted hotel stays
• Discounted parking

EOE, Including Disability/Veterans

About Langham Hospitality Group

A wholly owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East.

Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago.