Cook - Seasonal Banquet Cook - Full-time

Seasonal, Full-Time Banquets Cook at The Woodmark Hotel - $23.15 / Hour

For 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, Washington
• • Free 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) Plan
• PTO
• Team 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 assigned

EXPERIENCE & 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 - preferred

JOB 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.