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Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe. Learn about our 30 hotel brands at www.marriott.com/marriott-brands.mi. Find Your World.™
Westin Hotels & Resorts redefines efficient service with an effortless style and gracious attitude that ensures a truly unforgettable experience. Every Westin is a haven of serenity and a distinctive alternative for those who appreciate a higher standard. Supported by sumptuous amenities such as the Heavenly Bed® and Heavenly Bath®, Westin associates are empowered to "de-stress" their guests and serve them on the "road to renewal". The AAA Four-Diamond award-winning Westin Bellevue Hotel is located in the heart of unparalleled shopping, dining and entertainment venues in downtown Bellevue, Washington's newest community, The Bellevue Collection. The Westin Bellevue's guest rooms and suites offer beautiful views of the surrounding city or Lake Washington.
New Beginnings- Executive Chef, Ivo Sandrea and his sophisticated culinary team inspire you to be your best. We are seeking an individual with the passion for providing attentive and exceptional customer service through culinary arts. Come thrive with our team and be a part of a hotel that celebrates success and empowers associates to be in control and feel special. A competitive benefits package, intuitive training, and refreshing perks provide the basis for a renewing work experience at The Westin Bellevue. Flourish- Support and assist the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality. Adventure- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. 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 all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. 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: • perform other duties as necessary and assigned, i.e. special orders, buffet presentation, v.i.p. parties, writing specialty menus for promotions, etc. • ensure menus for specials and/or brunch are completed weekly. • supervise daily cleaning and inventory of walk-in, storage and refrigerators. • communicate and assist the executive chef in creating innovative products.
Essential- 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. • must possess basic computational ability. • must possess basic computer skills. • knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. • 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. 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. • Must 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. • 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 • 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 lift up to 30 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. • Requires manual dexterity to use and operate all necessary equipment. • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Education - High school or equivalent education preferred. Culinary or Apprenticeship Program preferred. Experience - Prior supervisory experience required. Previous hospitality experience preferred.. Grooming - All employees must maintain a neat, clean and well-groomed appearance per Starwood 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. *An online application must be completed prior to any scheduled interview.
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