Must have Full Availability including all weekends and holidays!!!
Experience: Minimum two years chef and ala carte experience required.
Position Purpose: Responsible for maintenance, set up, food production and quality control of all meat, fish, fowl and other food items prepared in the kitchen. Assists the Executive Chef in the training and support of the kitchen staff.
$11-$13/hr + Station Gratuity. Personal Time off days, Benefits (Medical, Vision, Prescription, Dental), Life Insurance, Vacation, Sick Leave, Holiday Pay, Starwood Hotel Discounts, employee referral programs, employee recognition programs, credit-union, Public Transportation close.
Internal associates will be considered before external applicants.
•Prepares all foods in accordance to standard recipes and as specified by the guest.
•Oversees food preparation and kitchen staff to ensure quality production.
•Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items.
•Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
•Ensures all equipment in working areas is clean and in proper working condition.
•Maintain overall cleanliness of kitchen.
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 supervisor based upon the particular requirements of the hotel.
•Performs general cleaning tasks using standard hotel cleaning product as assigned by your supervisor to adhere to health standards.
•Keeps floors dry and clean to avoid slip/fall accidents.
•Performs other duties as requested, such as, cross-training, moving supplies and equipment, cleaning up spills, etc.
•Reports suspicious persons or activities to a supervisor immediately.
SPECIFIC JON KNOWLEDGE, SKILL, & ABILITY:
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 skills and abilities.
•Good working knowledge of the fundamentals of cooking.
•Good working knowledge of accepted standards of sanitation.
•Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
•Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
•Ability to read, write and understand the English language in order to complete requisitions read recipes and communicate with other associates.
•Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
•Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
•Ability to stand and work continuously in confined spaces.
•Ability to perform duties within extreme temperature ranges.
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education required. Culinary School preferred.
Licenses or certificates:
Ability to obtain any government required license or certificate. Example: Washington Health Card Permit; Oregon Liquor Service Permit.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the associate occupying the position. Associates will be required to perform any other job-related duties assigned by their supervisor.This document does not create an employment contract, implied or otherwise, other than an “at will" employment relationship.
Regular attendance in conformance with the standards, which may be established by PCM from time to time, is essential to the successful performance of this position. Associates 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, associates may be required to work varying schedules, weekends, holidays and overtime to reflect the business needs of the hotel. Associates may be required to attend mandatory group and/or department meetings in addition to their regularly scheduled shifts as necessary. Upon employment, all associates are required to fully comply with Hotel rules and regulations for the safe and efficient operation of hotel facilities. Associates who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.