Cook 1

Hospitality

Cook I - Sheraton Seattle Hotel, Seattle, Washington


 


Manage all aspects of the food production for banquets, including food preparation according to the description.  Adhere to sanitation practices.


 


Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

Set up station with predetermined mise en place required to service all banquet functions.

Practice sanitation and safety daily to ensure the total customer satisfaction.

Consult with Assistant Banquet Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.

Participate in long range planning.

Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.


 

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. Must possess basic computational ability. Ability to read recipes and follow their instructions.Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, and safety Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.High school or equivalent education required.Certified Cook level or higher.