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Hiring Deadline: Open until filled
Position updated on:
Zip Code: 98121
Industry: All
Employer: Bell Harbor Conference Center
Job Tracking ID: 1382794018
Job Description:

Located on the waterfront in Seattle, Washington, Bell Harbor International Conference Center offers 100,000 square feet of conference, meeting and special event space featuring 180-degree panoramic views of the Olympic Mountains, Mt. Rainier, Puget Sound's Elliott Bay and the Seattle skyline.

experiences coupled with one of the best views in the Seattle area.

The Lead Cook will be responsible for preparing top quality banquet menu items, and providing leadership, direction, and quality control for line cooks, as well as producing needs for assigned station.

1) Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
2) Prepares new menu items under direction of supervisor
3) Ensures attractive, consistent presentations of food items, both buffet and plated
4) Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
5) Handles all needs and accommodates customer requests in a timely manner
6) Sets up, re-stocks, maintains, and cleans food preparation areas
7) Responsible for ensuring presentation standards are meet for all hot and cold items
8) Reads and interprets recipes
9) Conducts product inventories, ordering and receiving of product
10) Responsible for team maintenance of grooming standards
11) Responsible for team adherence to standards for sanitation and safe food handling
12) Responsible for all opening and closing kitchen procedures .

1) 5+ years in industry, at least two years as a lead,
2) Able to cook proteins to pre determined temperatures.
3) Ability to cook and direct a banquet up to 100 with a help of a small team.
4) Must possess a food handler's permit
5) Ability to read and comprehend simple instruction, short correspondence, and memos. Ability to effectively present information in one on one and small group situations to other employees of the organization
6) Working knowledge of all mother and minor sauces
7) Working knowledge of proper butchering techniques
8) Knowledge of specialized equipment: Mastering of slicer, Robo-coup, Hobart, convection ovens
9)Must possess knife skills, the ability to adjust preparations for flavor, and accommodate customer's needs in a timely manner

Employee Type: Full-Time, Part-Time
Compensation: TBD

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