Location: The Charter Hotel Seattle The Cook is responsible for organizing, preparing, and cooking all food items in assigned stations for banquets and restaurant meals. What you will be doing • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. • Set up stations required to service all banquet functions and menu items. • Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. • Date all food containers and rotate accordingly, making sure that all perishables are kept at proper temperatures. • Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked. • Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. • Check all food for tastes, temperature, and eye appeal. • Constantly spot check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. Perform as expeditor during peak meal periods. • Operate ovens, stoves, grills, microwaves, and fryers. • Wash and disinfect kitchen area, tables, tools, knives, and equipment. • Prepare and submit requisitions to Executive or Sous Chef for staple food items • Adhere to hotel/kitchen sanitation standards; avoid cross contamination of products and follow proper rotation practices to decrease spoilage. • Adhere to recipes and food pictures to ensure uniformity and consistency. • Consult with Executive/Sous Chef on forecasted business volumes. • Maintain an open line of communication at all times with any and all departments • Follow counts/food preparation on BEO Requirements • High School Degree or Equivalent. Degree from Culinary Program preferred • Minimum of 2 years experience in food preparation. • Knowledge of food preparation, menu concepts sanitation regulations, and safety measures • Ability to communicate satisfactorily with guests, management, and co-workers • Must possess a thorough knowledge of the hospitality industry and have intermediate kitchen skills. • Must have or obtain a valid Food Handler's card