Lead Cook

Job Summary

Join the Westin Family Today!

Full benefits available (medical , dental, vision, 401K), 80 Hours of paid time off. Enjoy great perks like hotel & travel discounts, free gym access, and much more! See below for details!   This position starts at $26 per hour and is currently offering a $500 Sign on Bonus.  This position is also eligible for Relocation Assistance! 

The Westin Portland Harborview Hotel is currently seeking a Lead Cook to execute food service for our main dining room; Congress Squared. This position will be responsible for assisting the Executive Chef and Food & Beverage Director in ensuring refined, high quality food service is provided to our guests. The Lead Cook will also contribute to managing food costs and improving overall food and beverage sales revenues beyond budget. This position is full-time, 5 days a week, with hours generally ranging in the AM, weekends are required. This position may also assist in other dining outlets including Top of the East and Banquets. Our ideal candidate will need to show strong leadership and communication skills; and be comfortable with making independent decisions that are in favor of the business. Hotel experience is preferred and advanced knowledge of safe food handling practices is required - hotel will provide additional training and certification as needed. 

Responsibilities

QUALIFICATIONS:

• Previous supervisory responsibility preferred.
• At least 5 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Food Handlers Certification (provided by the hotel)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations.
• Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

 

RESPONSIBILITIES:

 

• Approach all encounters with guests and employees in a friendly service oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
• Maintain friendly and warm demeanor at all times.
• Have thorough working knowledge of menus and the preparation required to produce the product according to
• Aimbridge Hospitality standards.
• Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria as necessary.
• Ensure that all food is prepared following Aimbridge Hospitality standard recipes.
• Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.
• Supervise and assist with the break down of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.
• Ensur