Cook Job at Hospitality Collaborative
We are Hiring Full & Part-time Positions in our roomforty Kitchen.
Cooks + Event Cooks + Prep Cooks.
roomforty is a part of
Hospitality Collaborative: A family of brands within the hospitality and event industry. We consist of 3 venues (The Fig House, The Harper, Brave + Maiden) and our catering company (Roomforty + Pharmacie).
Our Story:
People come to the hospitality industry to help them host special occasions, holding high hopes and expectations. Often, they leave feeling disappointed, devalued, and dissatisfied. We’re here to help people celebrate and connect by creating a virtuous cycle of generosity that leads to real hospitality. Because we believe that when people experience real hospitality, they extend that generosity and make the world better.
How Do We Create Virtuous Hospitality Together?
We believe a key characteristic in creating Virtuous Hospitality is by being focused and working together to see that everyone feels their inherent value. We believe hospitality is an invitation, and that when we lead with empathy as our driving force we create an economy of giving. This mindset not only applies to our clients & guests, but also to our talented team behind the scenes that help make it happen. Virtuous Hospitality is at the core of who we are & what we practice.
Our Mission:
To be a leader in the hospitality industry by January 2024 because we believe no one should feel anything less than valued and celebrated on their special occasions.
What Are Our 4 Principles of Virtuous Hospitality Framework?
- Never be a critic.
- Honor those we serve.
- Earn your customer's respect.
- Celebrate & improve.
Interested in joining our team? We’re currently hiring both full & part-time positions in our
room forty kitchen and would love to connect with you to learn more about your talents and the inherent value you can bring to our kitchen & team. We are looking for cooks, line cooks, prep & event cooks. More details can be found below:
Main Work Activities and Responsibilities:
The Cook is responsible for the proper preparation and presentation in a timely manner of all food orders; including meat, fish, poultry, and related items. This person must ensure that all items are prepared to the standards of the restaurant and Chef.
Qualifications:
Qualifications:
- Must have a high school education or equivalent.
- Must have at least three years of cooking in a fine dining establishment.
- Must have exceptional knife skills.
- Must be able to read, write, speak, and understand English.
- Must have excellent knife skills. Must be able to perform basic math functions.
Core Competencies:
Attention to Detail: Able to be alert in any environment; follow detailed procedures and ensure accuracy; carefully monitor gauges, instruments, or processes; concentrate on routine work details.
Commitment to Task: Able to take responsibility for actions and outcomes and persist despite obstacles; demonstrate dependability in difficult circumstances and show a sense of urgency about getting things done.
Communication: Able to clearly present information through the spoken or written word; read and interpret information; talk with guests; actively listen to what they need.
Coping: Able to maintain a solution-oriented approach while dealing with interpersonal conflict, personal rejection, or time demands.
Flexible: Able to remain open-minded and change opinions on the basis of new information; perform a variety of tasks and change focus quickly as demands change; manage transitions effectively from task to task; adapt to varying guest needs.
Planning & Prioritizing: Able to prepare for emerging guest needs and manage multiple things at once.
Process, Policies, and Procedures: Able to act in accordance with established guidelines; follow standard procedures in crisis situations; recognize and constructively conform to unwritten rules and practices.
Efficiency: Able to produce the desired effect with the least amount of effort, waste, time, etc.
Event preparation:
- Follow the prep list for daily and weekly tasks - butchering, cooking, and baking.
- Possess an understanding of the recipes and how to prepare each item on the event menu.
- Be sure that prepped goods are properly stored for use.
- See that all Items needed for an event are prepared by the end of the week.
- Prepare/butcher meat, fish, poultry, and other items.
- Properly operate stoves, grills, fryers, broilers, and other utensils in preparing food orders.
- Keep stations clean during preparation and service.
- Turn off all stoves, flat tops, ovens, deep fryers, and pasta machines.
- Check out with the chef/sous chef.
- Adhere to health department rules and regulations.
- Inform the Chef of any abnormalities in food quality.
- Perform all other duties as assigned.
- Help execute events to company standards.
- Fulfill pull sheets, load trucks, Transport prep to the site, kitchen build, and execution of onsite production and plating.
Qualities:
- Demonstrate company values & virtuous hospitality.
- Be curious & possess a willingness to learn.
- Be kind, engaging & empathetic.
- Share in our passion for food & hospitality.
- Hustle and have a rage to master your craft.
- Extend empathy towards our customers & your coworkers
- Never be a critic.
- Enjoy & take pride in the work you do.
- Remember kitchen is a team.
- Recognize the inherent value in others & yourself.
Work Environment/ADA Requirement:
Must be able to tolerate varying stress levels, temperature, illumination, and air quality. Must be able to maneuver through all areas of the kitchen. Requires mobility, prolonged standing, bending, stooping, and reaching. Must be able to tolerate hot temperatures in excess of 140
degrees and extreme cold temperatures as low as 10 degrees below zero. Must be able to carry and lift up to 100 lbs. Must be able to push and pull food carts weighing up to 500 lbs. Requires normal sense of smell, taste, touch, sight, and sound. Must be able to operate
equipment. Must be able to respond to visual and aural cues. Requires hand-eye coordination and manual dexterity.
Rate of pay – based on experience.
Prep Cooks, Cooks, and Event Cooks - $22/hr -$27/hr.
We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance.
We provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing nondiscrimination in employment in every location in which we have facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
About Hospitality Collaborative:
We are a family of brands within the hospitality and event industry comprised of 3 venues and 2 catering companies – The Fig House, The Harper, Brave + Maiden, Roomforty and Pharmacie. OUR STORY People come to the hospitality industry to help them host special occasions, holding high hopes and expectations. Often they leave feeling disappointed, devalued and dissatisfied. People gather and celebrate to bring moments of joy and connection and to create great memories. When they feel let down in the midst of their special occasions, the pain of loss is made worse. We help people celebrate and connect by creating a virtuous cycle of generosity that leads to real hospitality. Because when people experience real hospitality, they become generous and make their world better.
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