Cook - Seasonal Banquet Cook
Company: Woodmark Hotel
Location: Kirkland
Posted on: April 26, 2024
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Job Description:
Opportunity: Seasonal, Full-Time Banquets Cook at The Woodmark
Hotel - $23.15 / HourFor You: Be part of a luxury revolution in the
hospitality space. When you become a Team Member at the Woodmark
Hotel & Still Spa, you're empowered to share your craft side by
side with passionate and talented people inspired to create
incredible guest moments every day. If this approach aligns with
your passions, join us at a place where your voice and opinion is
an integral part of the next generation of hospitality.Benefits and
Perks:Easy access to work - centrally located in Kirkland,
WashingtonFree on-property parking.$5.00 credit towards Team Member
meal for every day worked on property.Team member appreciation
events and recognition celebrations.Carillon Point property
discounts and perks.LifeMart discount program through ADP.Medical,
Dental, and Vision Insurance.Group Life Insurance (PAID BY THE
COMPANY)401(k) PlanPTOTeam member Assistance Program What We Are
Looking For:SUMMARY:The Banquet Cook is responsible for cooking,
preparing, and garnishing all hot food and cold food for Banquets,
Amenities, Room Service, and all Catered events during the Summer
Season. The Banquet Cook will assist to maintain the AAA Four
Diamond Standards. The Banquet Cook shall strive to provide
exceptional service to both internal and external guests at all
times. They will be responsible for exemplifying the Woodmark Hotel
& Still Spa Culture as well as promoting our hotel values of
Honesty, Enthusiasm, Integrity, Accountability and Passion for
Service.ESSENTIAL JOB FUNCTIONS: --- Meet with Banquet Chef/ Chef
on Duty to review assignments, anticipated business levels, changes
and other information pertinent to the job performance. ---
Complete opening shift duties such as: Turn on specified equipment
(i.e., ovens, deep fryers), fill steam table and unlock secured
areas (i.e., reach-ins, walk-ins); secure keys. --- Ensure all
requisitions are processed properly and placed in designated areas
--- Set up work station with required mis en place, tools,
equipment and supplies. --- Inspect the cleanliness and working
condition of all tools, equipment and supplies. --- Check
production schedule and pars. Establish priority items for the day.
--- Inform the Head Cook of any supplies that need to be
requisitioned for the day's tasks. --- Transport supplies from the
Storeroom and stock in designated areas.--- Start prep work on
items needed for the particular menu of the day. --- Prepare both
hot and cold items and demonstrate a variety of cooking techniques
--- Apply advanced knife skills required for service --- Organize
all of the various prep items needed from different areas to ensure
that all items are in place and ready for service. --- Continue
prep work after the meal period for the next meal service. ---
Prepare all menu items following recipes and yield guide. ---
Inform the Chef on Duty of any shortages before the item runs out.
--- Inform F&B service staff of 86'd items and amount of
available menu specials throughout the meal period.--- Communicate
any assistance needed during busy periods to the Chef on Duty to
ensure optimum service to guests.--- Inform Chef of any excess
items that can be used in daily specials or elsewhere. --- Maintain
proper storage procedures as specified by Health Department and
Hotel requirements. --- Minimize waste and maintain controls to
attain forecasted food cost. --- Disinfect and sanitize cutting
boards and worktables. --- Transport empty, dirty pots and pans to
the pot wash station. --- Direct and assist Stewards in order to
make clean-up a more efficient process. --- Breakdown work station
and complete closing duties. --- Return all food items to the
proper storage areas. --- Rotate all returned product. Wrap, cover,
label and date all items being put away. --- Straighten up and
organize all storage areas. --- Clean up and wipe down food prep
areas, reach-ins/walk-ins, and shelves --- Return all unused and
clean utensils/equipment to the specified locations. --- Ice down
hot items from the steam table, so they cool quickly. --- Turn off
all equipment not needed for the next shift. --- Restock items that
were depleted during the shift. --- Review status of work and
follow-up actions required with the Head Cook before leaving. ---
Maintain complete knowledge of and comply with all departmental
policies/service procedures/standards.--- Maintain complete
knowledge of correct maintenance and use of equipment. Use
equipment only as intended. --- Anticipate guests' needs, respond
promptly and acknowledge all guests, however busy and whatever time
of day.--- Resolve guest complaints, ensuring guest
satisfaction.--- Monitor and maintain cleanliness, sanitation and
organization of assigned work areas.--- Maintain and strictly abide
by State sanitation/Health regulations and Hotel requirements. ---
Attends appropriate department, hotel and division meetings ---
Maintains an up to date working knowledge of all hotel amenities as
well as any special events--- Reports to work on time and according
to posted schedule, maintains accurate time records --- Maintains a
professional appearance. Follows all Woodmark Hotel dress code
standards --- Remains alert, courteous and helpful to the guests
and colleagues at all time --- Performs other related duties as
assignedEXPERIENCE & EDUCATION: --- High school education or
equivalent preferred --- Culinary degree (AAS or BAS) or equivalent
experience preferred --- Knife Skills required --- Minimum of two
(2) years line cook experience in a high-volume, quality culinary
operation - preferredJOB REQUIREMENTS: --- Must be a United States
citizen or possess a valid work permit --- Must be able to work in
a fast-paced environment --- Must have excellent leadership skills
--- Must be a positive role model for the Culinary team --- Must
have excellent listening skills --- Must possesses excellent
communication skills --- Must be able to speak, write and
understand English --- Must be able to accurately follow verbal and
written instructions --- Must be able to work with and around a
diverse group of food, seasonings, etc. --- Must have valid WA Food
Worker card --- Must have complete understanding of the
fundamentals of the culinary operation --- Must be familiar with
all kitchen equipment --- Must be professional in appearance and
demeanor --- Must always ensure a teamwork environment --- Ability
to work a flexible schedule that may include evenings, weekends and
holidays --- Must have the ability to deal effectively and interact
well with the guests and associates --- Must have the ability to
resolve problems/conflicts in a diplomatic and tactful manner
WORKING CONDITIONS: --- Must be able to stand on feet and walk
throughout the day for long periods of time. --- Must be able to
work in either hot or cold conditions. --- Must be able to perform
simple grasping, fine manipulation, and repetitive hand & arm
movements frequently. --- Must be able to frequently lift and carry
up to 25 lbs. & occasionally lift, carry, push & pull up to 50 lbs;
--- Must be able to twist and bend frequently and squat, crawl,
kneel, push, pull, walk on uneven surfaces occasionally. --- While
primarily an indoor job, must be able to walk outside in a variety
of weather conditions (rain, wind, snow, heat). --- Must be able to
climb stairs occasionally, both indoors and outside in a variety of
weather conditions (rain, wind, snow, heat). This job description
in no way states or implies that these are the only duties to be
performed by this team member. The team member will be required to
follow other instructions and perform other work related duties
requested by their supervisor. Woodmark Hotel is an Equal
Opportunity Employer (EOE) and is committed to providing equal
opportunities regardless of age, race, religion, color, national
origin, citizenship, sex, veteran's status, disability, or any
other legally protected status. Compensation details: 23.15-23.15
Hourly WagePIdc5a96ac16ff-25660-34327756
Keywords: Woodmark Hotel, Seattle , Cook - Seasonal Banquet Cook, Hospitality & Tourism , Kirkland, Washington
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