Lead Banquet & Garde Manger Cook for High-Volume Events

Columbia Hospitality; Seattle (WA); Sur place; USD 36 000 - 52 000; Plein temps

Avantages offerts par ce poste

Commuter/Parking Allowance

Get Paid Daily

Paid Time Off & Double Time on Sundays

Medical, Dental, Vision, Disability,

401K

HSA/FSA Plans

Discounted Lodging, Dining, Spa, Golf,

Résumé du poste

Bell Harbor International Conference Center is looking to add a full-time lead cook to our core kitchen team. An ideal candidate has at least 6 years’ experience in high-volume catering operations along with formal education or equivalent training and culinary background.

Must have a strong repertoire in scratch cooking with knowledge of sauces and garde manger techniques. This role is primarily AM oriented, so early availability is a must.

Qualifications

• 6+ years in industry, at least two years as a lead.
• Able to cook proteins to pre-determined temperatures.
• Able to cook and direct a banquet up to 100 with a small team.
• Necessary State Food Handler’s License(s).
• Knowledge of sauces and garde manger techniques.
• Knowledge of equipment: slicer, Robo-coup, Hobart, convection ovens.

Responsabilités

• Utilizes specification sheets to prepare daily prep; maintains par levels.
• Prepares new menu items under supervision.
• Ensures attractive presentations for buffet and plated items.
• Directs line cooks to monitor quality and consistency.
• Handles customer requests in a timely manner.
• Maintains and cleans food prep areas and sets up prep spaces.
• Ensures sanitation and safe food handling standards.

Connaissances

Lead cook experience

Knife skills

Temperature control

Banquet management

Food safety knowledge

Equipment knowledge

Formation

State Food Handler’s License

Outils

Slicer

Robo-coup

Hobart

Convection ovens

Description du poste

Bell Harbor International Conference Center is looking to add a full-time lead cook to our core kitchen team. An ideal candidate has at least 6 years’ experience in high-volume catering operations along with formal education or equivalent training and culinary background.

Must have a strong repertoire in scratch cooking with knowledge of sauces and garde manger techniques. This role is primarily AM oriented, so early availability is a must.