Banquet Chef &ndash The Westin Seattle (18002VFL) (Seattle, WA)

Banquet Chef &ndash The Westin Seattle (18002VFL)

Here s To Your Journey with Westin At Westin we are committed to empowering the well-being of our guests by providing a refreshing environment thoughtful amenities and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests well-being and we re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best and they appreciate our supportive attitude anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you re someone who has is positive adaptable and intuitive and has a genuine interest in the well-being of others around you we invite you to discover how at Westin together we can rise. The Westin Seattle located at 1900 5th Ave Seattle WA 98101 is currently hiring a Banquet Chef. Responsibilities include Start Your Journey With Us Manage all aspects of the banquet kitchen. Service all outlets with regard to employees food product and planning. ESSENTIAL FUNCTIONS AVERAGE % OF TIME 80% Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect select and use only the freshest fruits vegetables meats fish fowl and other food products of the highest standard in the preparation of items. This position may also be required to cover the outlets if needed when Banquets is slow. 10% Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Responsible for ordering food for banquet operations including the cafeteria. 10% Conduct a broad spectrum employee training on a regular basis as outlined by Executive Chef or Executive Sous Chef. Other Regular attendance in conformance with the standards which may be established from time to time is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action up to and including termination of employment. Due to the cyclical nature of the hospitality industry employees may be required to work varying schedules to reflect the business needs of the hotel. In addition attendance at all scheduled training sessions and meetings is required. Upon employment all employees are required to fully comply with Marriott rules and regulations for the safe and effective operation of the hotel s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions this position may be required to perform a combination of the following supportive functions with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel Consult with the Executive Sous Chef on a daily basis regarding any and all going s on in the banquet kitchen as well as with other departments that are directly related to the culinary department. Participate in long range planning and development for the culinary department. Participate support and make recommendations for ongoing hotel programs with continuous improvement in networking. May need to assist the restaurant when business levels are high and or if the Chef de cuisine is not present to expedite and be sure that only the highest quality product is going out to our guests. Requirements The individual must possess the following knowledge skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodation using some other combination of knowledge skills and abilities Must be able to speak read write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills both verbal and written. Ability to speak intelligently about food to potential clients at sites as well as tastings Must possess basic computer skills. Thorough working knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes measurements requisition amounts and portion sizes. Working knowledge of federal state and local laws governing equal employment opportunity and civil rights occupational safety and health wage and hour issues and labor relations including but not limited to the following statutes and their state and local analogues (where applicable) Title VII ADEA Equal Pay Act Pregnancy Discrimination Act FLSA ADA OSHA FMLA and NLRA. Physical Demands Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems however must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( 110 F) possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives pots platters or other display items as well as grasp lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height (banquet kitchen prep kitchen bake shop etc.). Proper usage and handling of various kitchen machinery to include slicers buffalo chopper grinders mixers and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques i.e. cutting cooking principles plate presentation safety and sanitation practices. Ability to create build handle and dismantle displays up to 8 feet high including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to lift up to 15 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend stoop squat and stretch to fulfill cleaning tasks occasionally. Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers printers multi-line touch tone phone filing cabinets FAX machines photocopiers dolly and other office equipment as needed. QUALIFICATION STANDARDS Education High school or equivalent education required. Post-secondary Culinary Degree or Certificate preferred Experience At least 5 years of experience as Banquet Chef or higher. Licenses or Certificates Ability to obtain and or maintain any government required licenses certificates or permits. Grooming All employees must maintain a neat clean and well-groomed appearance per Marriott standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. To apply now go to s jobs.marriott.com marriott jobs 18002VFL %3Flang en-us Marriott International is consistently recognized as an employer of choice globally by FORTUNE magazine DiversityInc and Great Places to Work Institute among others. Visit www.marriott.com careers to learn more about our workplace culture and career opportunities. Chat engage and follow us on social media. FacebookTwitterLinkedInInstagram(at)lifeatmar riott on Snapchat. So we ask where will your journey take you Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability veteran status or any other basis protected under federal state or local laws.