Cook III Banquets Full Time
The Westin Houston, Memorial City
Location: US - TX - Houston
Jan 18, 2013
Employer
Email this job to a friend
Job Details
Cook III Banquets Full Time
Company
Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.
Location
Rejuvenate and refresh your careers at the New Westin Houston Memorial City Hotel. Conveniently connected to Memorial City Mall and near Houston's evolving CityCentre area, the Energy Corridor and the Westchase District, our hotel is an oasis from the everyday. Relaxing and convenient, we offer the ultimate experience for leisure and business travelers.
Department
Food and Beverage - Restaurant Kitchen
Job Description
POSITION PURPOSE Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. Enforce Ecosure standards and maintain requirements. Assist with ordering. Help prepare team for week ahead. Position requires flexible work schedule due to business volume. ESSENTIAL FUNCTIONS AVERAGE % OF TIME 80% Prepare food items for customers using a quality predetermined method in a timely and consistent manner. 15% Set up station with predetermined mise en place required to service all banquet functions. 5% Practice sanitation and safety daily to ensure the total customer satisfaction. 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 Starwood 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: oConsult with Assistant Banquet Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. oParticipate in long range planning. oParticipate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES 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: oMust be able to speak, read, write and understand the primary language(s) used in the workplace. oMust be able to read and write to facilitate the communication process. oRequires good communication skills, both verbal and written. oMust possess basic computational ability. oAbility to read recipes and follow their instructions. oAbility to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Physical Demands oMost 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. oMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. oAbility 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 usa...
Company
Starwood Hotels & Resorts Worldwide, Inc., one of the leading hotel and leisure companies in the world with more than 1000 properties in over 100 countries, is a fully integrated owner, operator and franchisor of hotels and resorts with the following internationally renowned brands: St. Regis®, The Luxury Collection®, Sheraton®, Westin®, Four Points® by Sheraton, W®, Le Méridien®, Aloft®and ElementSM. Starwood Vacation Ownership, Inc., a subsidiary of Starwood Hotels & Resorts Worldwide, Inc., is one of the premier developers and operators of high quality vacation interval ownership resorts. For more information, please visit www.starwoodhotels.com or www.starwoodvacationownership.com.
Location
Rejuvenate and refresh your careers at the New Westin Houston Memorial City Hotel. Conveniently connected to Memorial City Mall and near Houston's evolving CityCentre area, the Energy Corridor and the Westchase District, our hotel is an oasis from the everyday. Relaxing and convenient, we offer the ultimate experience for leisure and business travelers.
Department
Food and Beverage - Restaurant Kitchen
Job Description
POSITION PURPOSE Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. Enforce Ecosure standards and maintain requirements. Assist with ordering. Help prepare team for week ahead. Position requires flexible work schedule due to business volume. ESSENTIAL FUNCTIONS AVERAGE % OF TIME 80% Prepare food items for customers using a quality predetermined method in a timely and consistent manner. 15% Set up station with predetermined mise en place required to service all banquet functions. 5% Practice sanitation and safety daily to ensure the total customer satisfaction. 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 Starwood 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: oConsult with Assistant Banquet Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department. oParticipate in long range planning. oParticipate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
Requirements
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES 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: oMust be able to speak, read, write and understand the primary language(s) used in the workplace. oMust be able to read and write to facilitate the communication process. oRequires good communication skills, both verbal and written. oMust possess basic computational ability. oAbility to read recipes and follow their instructions. oAbility to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same. Physical Demands oMost 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. oMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. oAbility 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 usa...
Additional Details
No
Applicants who do not already have legal permission to work in the United States will not be considered.
No
No
No
Hotel/Resort
Cook