Line Cook

Line Cook

Line Cook
The Woodmark Hotel, Yacht Club & Spa



Status: Full-time Type of Position: Hourly Positions
Category: Culinary



Position Description:
To assist with promoting and facilitating a professional interactive role in our established culinary department. This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, and Room Service.

THE WOODMARK HOTEL

The Woodmark Hotel is the only hotel on the picturesque shores of Lake Washington, located just fifteen minutes east of Seattle and minutes from the high-tech corridor of Redmond, Bellevue and Bothell. Unsurpassed views of the magnificent Olympic Mountains and Seattle skyline are seen from this ?In-Town? lakeside retreat, within the landmark community of Carillon Point in Kirkland, Washington. The Woodmark Hotel is an integral part of Carillon Point?s exclusive 31-acre waterfront community offering a variety of specialty shops, restaurants, scenic marina and the full-service spa.

Accommodations
? 100 guest rooms, including 21 suites
? The majority of rooms with unobstructed lake and mountain views

Destination Hotels & Resorts? Partnership with The Woodmark
Associates who join The Woodmark team are becoming part of an innovative, forward-looking team focused on creating a world-class experience for our guests. The Woodmark associates are employed by Southrest, Inc. which is a direct affiliate of The Woodmark?s ownership group. Destination Hotels & Resorts is honored that one of its family of companies, Destination Kirkland Management, has been selected to work directly with the employer to create this success for The Woodmark by assisting with the search for superlative candidates to join The Woodmark team.


POSITION SUMMARY:

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES:
1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests? needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
8. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
9. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
10. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
11. Complete opening duties:
a) Set up work station with required mis en place, tools, equipment and supplies.
b) Inspect the cleanliness and working condition of all tools, equipment and supplies.
c) Check production schedule and pars.
d) Establish priority items for the day.
e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
f) Transport supplies from the Storeroom and stock in designated areas.
12. Start prep work on items needed for the particular menu of the day.
13. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
14. Continue prep work after the meal period for the next meal service.
15. Prepare all menu items following recipes and yield guide.
16. Inform the Sous Chef of any shortages before the item runs out.
17. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
18. Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
19. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
20. Minimize waste and maintain controls to attain forecasted food cost.
21. Disinfect and sanitize cutting boards and worktables.
22. Transport empty, dirty pots and pans to the pot wash station.
23. Direct and assist Stewards in order to make clean-up a more efficient process.
24. Breakdown work station and complete closing duties:
a) Return all food items to the proper storage areas.
b) Rotate all returned product.
c) Wrap, cover, label and date all items being put away.
d) Straighten up and organize all storage areas.
e) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
f) Return all unused and clean utensils/equipment to the specified locations.
g) Ice down hot items from the steam table, so they cool quickly.
h) Turn off all equipment not needed for the next shift.
i) Restock items that were depleted during the shift.
25. Review status of work and follow-up actions required with the Head Cook before leaving.



Position Requirements:
SKILLS/EDUCATION/EXPERIENCE:

? High school education required
? Culinary school degree of equivalent experience required
? Three years culinary experience in a high volume quality culinary operation preferred
? Prior supervisory experience preferred



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