ESSENTIAL FUNCTIONS
COMMUNICATIONS AND WORK BEHAVIOR must be professional. Interactions with associates and guests must be consistent with Westin Values of personal, instinctive, and renewal. AVERAGE % OF TIME

73% COOKING/PREP; Details vary depending on station/area assigned:
Performs basic line cooking duties including set up and execution in a timely fashion. Sets up station with predetermined mise en place required for service. Proficient with basic protein handling, including proper receiving, storage, preparation and cooking procedures including temperatured meats. Trims, cuts, and portions meats, fish, and fowl to specification and product yield. Advanced vegetable preparation including cold and hot prep techniques [ex: knife cuts, blanch, grill, saute, steam], composed dishes, and vegetarian entrees. Advanced starch preparation and cooking variations on pastas, grains, potatoes and other starchy roots and legumes. Prepares stock, soup, and secondary sauce preparation. Basic preparation in all areas of a la carte and/or banquet cookery as applicable to area(s) of responsibility; including grill, saute, and pantry stations. Performs basic garde manger duties. Sets up and executes buffet action stations including carving, omelet, wok, pasta, and barbequed meats to temperature. Performs breakfast cooking, including egg preparation omelets, breakfast meats and entrees. Reads and executes recipes and expands or reduces recipe quantities to modify yield. Basic batch/quantity cooking for banquet functions. Performs Japanese breakfast preparation, presentation, cooking and etiquette. Create and communicate daily menu additions using existing product

18% CLEANLINESS/SAFETY:
Identifies, receives, stores, and handles product and applies Department of Health and Ecosure standards. Handles knives in a safe manner. Operates, cleans, and maintains all kitchen equipment. Contacts Engineering and/or advises a Sr. Chef or manager for equipment repair and maintenance issues. Takes corrective action to prevent product loss or damage of food or equipment. Keeps working area clean and free of obstruction. Maintains and supports organization of all products in all work areas and storage. Supports, participates in, and practices safety and the Be Safe Program.

4% ADMINISTRATIVE:
Determines and communicates product needs for production requirements and to maintain inventory. Develops daily food preparation and production list of tasks to be performed. Maintains food and non-food product inventories and storage standards.

5% OTHER:
Provides input for daily menu additions and menu updates. Attends briefings and reads bulletin board to stay current on department and hotel information. Assists in the support or training of other cooks. Performs other duties as assigned by supervisor and practice sanitation and safety on a daily basis to ensure the total customer satisfaction. Substitutes or relieves cooks assigned to junior stations as necessary.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

* 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.
* 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.
* Basic math computational capability including addition, subtraction, multiplication and division.
* Works under moderate supervision.
· Ability to make rational decisions in a timely manner and take action to support standards and customer satisfaction.

Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.

Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis

Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Must have finger dexterity to be able to operate office equipment such as computers and other office equipment as needed.

QUALIFICATION STANDARDS

Education: High school or equivalent education required.

Experience: Minimum 2 years of documented cooking experience with heavy emphasis on classical methods and regional cooking in a high quality culinary environment. Culinary education applies to experience. Additional experience considered where applicable to responsibilities. Kitchen terminology required.

Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station.

Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. TB Clearance. Must pass food safety and handling test with 80% or higher. Former culinary training diploma, apprenticeship papers, or equivalent experience required.

Grooming: All associates must maintain a neat, clean, and well-groomed appearance per Starwood standards. Associate must wear non slip footwear.

Apply Directly to this Company

To apply for this position, apply directly through the company's website at Westin Resorts Employment Opportunities .

***This company prefers that all applicants come directly through their website. DO NOT apply by clicking the "Send My Profile" button above. Use the website link listed directly above to apply for this position.***