Part-Time Provence/Banquet Kitchen Cook

Description

Join Our Team!

The Westlake Village Inn Resort & Spa is looking for a Part-Time Banquet Kitchen Cook to join our Provence Banquet Kitchen team. We are looking for someone who is dependable, works well in a fast-paced kitchen environment, and takes pride in preparing quality food while maintaining high standards of safety and sanitation.

Job Type: Part-Time
Classification: Non-Exempt (eligible for overtime)
Hourly Pay Range: $22.00–$23.00 per hour
Location: Westlake Village, CA
Schedule: 1:00 PM through evening/night, based on business needs
Weekend Availability: Required

Requirements

General Responsibilities

• Maintain high standards of personal appearance and grooming, including wearing the proper uniform.
• Maintain thorough knowledge of menus and preparation requirements according to hotel standards.
• Comply with certification requirements applicable to the position, including California Food Handler requirements.
• Prepare food items according to established recipes, production, portion, presentation, and quality standards.
• Prepare food items in advance as needed while ensuring production is appropriate for estimated business levels.
• Maintain assigned kitchen stations during operating hours and prepare food efficiently while maintaining quality standards.
• Prepare food for banquets according to Banquet Event Orders (BEOs) and event specifications.
• Operate, maintain, and properly clean kitchen equipment, including fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, and flat-top grills.
• Maintain a good understanding of ingredients, products, preparation methods, and kitchen equipment.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain assigned stations while following food safety and sanitation standards.
• Assist with cleaning and organization of the kitchen and equipment.
• Restock items as needed throughout the shift.
• Practice safe work habits at all times to help maintain a safe working environment.

Requirements

Desired Skills and Experience

• Minimum of two years of experience in a high-volume banquet or commercial kitchen preferred.
• Strong knife skills and knowledge of proper cooking temperatures.
• California Food Handler Card required.
• Strong knowledge of proper food handling and sanitation standards.
• Excellent time management, organization, and critical-thinking skills.
• Ability to work efficiently in a fast-paced kitchen environment.
• Bilingual Spanish is preferred but not required.
• Must have a flexible schedule and be available to work evenings, weekends, and holidays as needed.

Physical Demands

The physical demands described below are representative of those associated with performing the essential functions of this position. Reasonable accommodation may be made in accordance with applicable federal and California law.

• Ability to carry, lift, push, and pull up to 40 pounds.
• Ability to stand and walk for extended periods.
• Ability to bend and stoop regularly.
• Ability to safely work around grills, ovens, stovetops, and other commercial kitchen equipment.

Schedule

• Part-Time
• Shifts beginning around 1:00 PM and continuing through evening/night
• Weekend availability required
• Holiday availability may be required
• Schedule may vary based on banquet and business needs

Equal Employment Opportunity

The Westlake Village Inn & Spa is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment and prohibits discrimination and harassment of any type without regard to race, color, national origin, sex, gender identity, gender expression, sexual orientation, age, disability, religion, pregnancy, genetic information, protected veteran status, or any other legally protected characteristic under federal, state, or local laws.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this position at any time. This job description is not intended to be a complete list of all responsibilities, duties, or skills required and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.