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Banquet Chef - Westin Seattle (18002VFL)


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Ad number:#379172174
Contact:Marriott International
City:Seattle WA



Here’s To Your Journey with Westin

Start Your Journey With Us At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. .

The Westin Seattle located at 1900 5th Ave, Seattle, WA 98101 is currently hiring a Banquet Chef.

Responsibilities include: Manage all aspects of the banquet kitchen. Service all outlets with regard to employees, food product and planning. ESSENTIAL FUNCTIONS AVERAGE % OF TIME 80% Plan and oversee day to day banquet culinary operations and give direction to employees. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of items. This position may also be required to cover the outlets if needed when Banquets is slow. 10% Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Responsible for ordering food for banquet operations including the cafeteria. 10% Conduct a broad spectrum employee training on a regular basis as outlined by Executive Chef or Executive Sous Chef. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Marriott rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Consult with the Executive Sous Chef on a daily basis regarding any and all going’s on in the banquet kitchen, as well as with other departments that are directly related to the culinary department. • Participate in long range planning and development for the culinary department. • Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking. • May need to assist the restaurant when business levels are high and/or if the Chef de cuisine is not present to expedite and be sure that only the highest quality product is going out to our guests. Requirements The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of 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 speak intelligently about food to potential clients at sites as well as tastings • Must possess basic computer skills. • Thorough working knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and applicable health codes. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. QUALIFICATION STANDARDS Education High school or equivalent education required. Post-secondary Culinary Degree or Certificate preferred Experience At least 5 years of experience as Banquet Chef or higher. Licenses or Certificates Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Marriott standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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