Cook I (On Call)
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 Meridien®, 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.
As the largest hotel in the Pacific Northwest, the 35-story Sheraton Seattle Hotel is a contemporary urban retreat in the heart of downtown Seattle, Washington. Transformed by the expansion of the new 25-story Union Street Tower, the Sheraton Seattle is a high style, high-speed hotel and meeting destination for business travelers, groups, and vacationers.
Grand Ballroom from 18,000 sq.ft. Junior Ballroom from 10,000 sq.ft.
47 total meeting rooms offer ample breakout ability
Total of 75,000 sq. ft. of meeting space condensed on three floors
26-story Union Street Tower with 420 beautifully appointed guest rooms.
35-story Pike Street Tower with 838 beautifully appointed guest rooms. Total number of guest rooms: 1,258
New 7,000 sq.ft. restaurant, Daily Grill featuring great American food made fresh from scratch, one meal at a time, by people who care.
Redesigned Lobby Lounge In-Short Order- Coffee Bar Alvin Goldfarb Jeweler
Competitive Compensation, Performance Based Pay, Comprehensive, low cost health, dental and vision insurance for you and your family, Company-sponsored retirement plan-
401(k) program, Life and Disability Insurance, Flexible Spending Accounts, Employee
Assistance Program, Domestic Partner eligibility, Paid Time Off, Discounted Hotel Rates, Promotional Opportunities, Rewards & Recognition, Free Shift Meal
Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices.
-Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
-Set up station with predetermined mise en place required to service all banquet functions.
-Practice sanitation and safety daily to ensure the total customer satisfaction.
-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.
-Must be able to speak, read, write and understand the primary language(s) used in the
-Must be able to read and write to facilitate the communication process.
-Requires good communication skills, both verbal and written.
-Must possess basic computational ability.
-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.
EEO/M-F/0-V Drug Free Workplace