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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:
BELL HARBOR CONFERENCE CENTER - LEAD COOK


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.

ESSENTIAL DUTIES AND RESPONSIBILITIES
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 .

QUALIFICATIONS, EDUCATION and/or EXPERIENCE:
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

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.