Cook II - Full Time ~ Banquets at Sheraton Grand at Wild Horse Pass

2017-04-20 | Food and Beverage / Culinary | Sheraton Grand at Wild Horse Pass

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At a glance

Location

Chandler,USA

Employment Fraction

Full Time

Reference Code

20422451

Job Description

Cook II ~ Banquets Hourly Wage / Non-Exempt / Full Time We are searching for Cooks for Banquets. Each Cook's goal, regardless of their skill level, is to ensure that our guests - both internal and external - enjoy their dining experience on property. The ideal candidates will have a strong desire to work in the kitchen and be part of a fast paced and hard-working team. Cook candidates should also display a genuine desire to learn the culinary field. Ability to work a flexible schedule including days, evenings, weekends, and holidays required. Some overnight shifts may be available. Strong communication skills necessary for success within our business. Previous experience working in a hotel, resort, restaurant, convention center, country club, or other full service operation strongly preferred. We will consider all levels of culinary skill and ability - The Sheraton Wild Horse Pass Resort & Spa offers great opportunity for growth and development if one's performance and productivity consistently shine. If you want to part of a dedicated and proud culinary team, then look no further - this is it! If you are currently a Starwood Hotels & Resorts Associate, and you want your journey to continue, then please visit your Human Resources Department to obtain the necessary transfer paperwork. Once completed, please apply through StarwoodOne.

Requirements

Essential Functions: 60% - Prep, produce and maintain all banquet food items according to standard recipes. This requires transportation of heavy food products. 20% - Ensure the proper storage of fresh produce, control to maintain quality product. 10% - Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products in banquets. 10% - Keep all refrigeration, storage and working areas in clean condition to comply with health regulations & ASI standards. OTHERS: Regular attendance in conformance with the standards is essential to successful performance of this position. Employees with irregular attendance will be subject to disciplinary action. Due to the cyclical of the hospitality industry, employees may be required to work varying schedules to reflect the business of the hotel. Attendance at all scheduled training sessions and meetings is required. SUPPORTIVE FUNCTIONS: In addition to performance, this position may require to perform a combination of the supportive functions, the percentage of time performing each function to solely determined by manager upon the particular requirements of the hotel: • Perform any general cleaning tasks using standard hotel cleaning products as assigned to adhere to health standards. • Perform other duties as requested, such as clean up, executing special guest requests and cross-training. Job Knowledge, Skills & 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 knowledge of recipe preparation and creativity. • Good working knowledge of the fundamentals of cold and hot food preparation. • Good working knowledge of accepted standards of sanitation. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Physical Demands: • Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; must be able to work in extreme temperatures like freezers (-10ºF) and kitchens (+110ºF), possibly more than 6 hours. • Must be able to stand and exert well-paced mobility for up to 6 hours in length. • Must have the ability to bend, squat and lift up to 50lbs. On a regular and continuing basis. • Must be able to push and pull carts and equipment weighing up to 250 lbs. On a regular basis. • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, listening and hearing ability and visual acuity. • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. • Requires manual dexterity to use and operate all necessary equipment. Educational/Experience/License/Certificate Requirements: • High School or equivalent education required. Culinary or apprenticeship program preferred. • Banquet food preparation experience preferred. Minimum 2 years. • Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming Standards Specific to the Position: Uniform (summer) Same Uniform (winter) Same Footwear/Tee Shirts Black leather work shoes. Grease and slip proof. No tennis shoes, canvas or similar allowed. White plain tee shirts only. No other color allowed or designs. Plain. Belt If needed – not seen. Hosiery/Socks Black socks only. Basic Grooming (i.e., fingernails, fingernail polish, tattoos, etc.) Nails cleaned, no excessive jewelry, no earrings for males, no tongue piercings or visible piercings other than one per ear, no visible tattoos that can’t be covered up Jewelry See Chef manual Facial Hair (men) Trimmed beard, cannot grow on the job, must be clean shaven at all times. Pagers/Phones Not allowed – locker room only. Nametags Nametags, aprons, pocket thermometer, designated hat, all mandatory Sunglasses no Other: All employees must maintain a neat, clean and well-groomed appearance per Starwood standards. Safety Standards Cuts can occur from: • Knives • Equipment • Counters • Utensils • Glassware • Dishes Equipment & Glassware Do • Throw away broken or chipped glassware. • Use a cutting board for safe cutting and chopping. • Lock out or disconnect the power source before cleaning equipment such as meat slicers. • Make sure that you receive proper training in operating equipment and safe job procedures. • Consult the manufacturer’s instruction manual for operating, cleaning, and maintaining the equipment. • Make sure that cutting blades are sharp. • After cleaning, make sure that all guards and safety devices are put back in place. • Place a warning tag on defective and unsafe equipment and do not re-start the equipment. Inform your supervisor. Do Not • Do not operate equipment if you feel unwell or drowsy. • Do not place hands near the edge of cutting blades. Make sure you can always see both hands (and all fingers) and the cutting blades. • Do not try to catch falling objects. • Do not try to clean or "just brush something off" a moving part such as cutting blades or beaters in mixers. • Do not push or place your hand in feed hoppers or delivery chutes. Use food pushers. • Do not try to cut anything in a slicer that becomes too thin. Use a knife to finish cutting. • Do not wear loose or frayed clothing, gloves, or jewelry that can be caught in a moving machine. Knives Do • Use the right knife for the job. • Always use a proper chopping board or block. • Make sure the knife is sharp. • Carry only one knife at a time, tip pointed down at your side. • Store knives securely in proper racks in a visible place. • Hold the knife with your stronger hand. • Cut away from your body when cutting, trimming, or boning. • When not using knives, place them at the back, with the sharp edge away from you. • After using a knife, clean it immediately or place it in a dishwasher. • Use protective clothing such as mesh gloves. Do Not • Do not leave a knife in dishwater. • Do not use a knife as a can opener. • Do not try to catch a falling knife. Let it fall, then pick it up. • Do not engage in horseplay with a knife in your hand. • Do not carry knives while carrying other objects. • Do not carry a knife in your pocket. • Do not leave knives where they could be accidentally covered. • Do not talk to your co-workers while you are using a knife — you could become distracted. Burns and scalds can occur from: • Stoves • Toasters • Toaster ovens • Ovens • Boiling hot liquid • Hot utensils • Pressure cookers • Cooking pots • Hot dishwashers Burns & Scalds Do • Assume that all pots and pans and metal handles are hot. Touch them only when you are sure that they are not hot or when you are using proper gloves. • Organize your work area to prevent contact with hot objects • Keep pot handles away from hot burners. • Make sure that handles of pots and pans do not stick out from the counter or cooking stove. • Use oven mitts appropriate for handling hot objects. Use long gloves for deep ovens. • Use only recommended temp settings for each type of cooking. • Open hot water and hot liquid faucets slowly to avoid splashes. • Lift lids by opening away from you. • Report problems to your supervisor. Do Not • Do not overfill pots and pans. • Do not leave metal spoons in pots and pans while cooking. • Do not spill water in hot oil. • Do not overstretch over a stove, grill, or other hot area in order to reach an uncomfortable distance. • Do not use a wet cloth to lift lids from hot pots. • Do not open cookers and steam ovens that are under pressure. • Do not lean over pots of boiling liquids. • Do not leave a hot electric element or gas flame of stove "on" all the time. Slips and falls can occur from: • Slippery and cluttered floors • Loose or bumpy floor mats • Defective ladders and footstools • Poor visibility • Improper Footwear Trips & Falls Do • Keep floors clear of debris and obstruction. • Keep floors free from trip hazards such as raised sections. • Make sure that carpeting, rugs, and mats are flat and free of holes, loose threads, loose edges, and bumps that may cause tripping. • Immediately remove or clean up any tripping or slipping hazard you notice or report it to your supervisor. • When carrying a load, make sure it does not block your vision. • Use traffic mirrors when coming around tight corners to see potential hazards Do Not • Do not use defective ladders or footstools. • Do not use chairs, stools, or boxes as substitutes for ladders. • Do not leave oven, dishwasher, or cupboard doors open. These may present a tripping hazard for you or your co-workers. • Do not leave carts, boxes, trash cans, or other objects on the floors and in the aisles. Slips & Falls Do • Keep floors clean, dry, and non-slippery. • If you drop or spill something, or if you see a spill, clean it up immediately. • Place wet floor warning signs to prevent people from slipping. • Use non-slip mats and slip-resistant waxes to polish and treat floors. • Replace doormats regularly. • Walk — don’t run. • Mark swinging doors with in and out signs. Do Not • Do not wait for someone else to clean a spill. If you see it, you own it. Proper Footwear Do • Wear shoes that protect against spilled liquids, including hot ones. • Wear slip-resistant shoes. For wet surfaces, the sole should have a well-defined pattern as more edges will provide a better grip. • Wear shoes or boots with internal steel toe caps if you lift and carry heavy objects Do Not • Do not wear shoes that are dirty or worn out as this affects their slip-resistance. Sprains and strains can occur from: • Improper lifting • Awkward body posture • Repetitive movement • Overexertion Sprains & Strains Do • Wear slip resistant shoes with enough cushioning to relieve stress . Make sure footwear fits properly • Use anti-fatigue mats when standing is required for long periods of time • User proper body posture – Straighten up! - when working to prevent injury to your back or neck • Change working positions periodically to prevent chronic strain • When lifting, make sure you can handle the weight. -Get a good grip, using your hands not your fingers -Hold the object as close to your body as possible -Use your legs and hips to lift, not your back and neck • When turning, pivot with your feet not with your waist • When bending, keep your head up, back straight and bend at the knees rather than at the waist. • When reaching overhead, get a step stool to reach high shelves or for objects slightly out of reach • When pushing, push rather than pull your cart Do Not • Do not lift objects that are too heavy for you. Ask for help. • Do not reach or twist while lifting • Do not stretch or strain to reach overhead objects Miscellaneous: • Evacuation • Fire Extinguishers • Reporting Injuries Misc Do • Associate/Guest Evacuation: Exit pool area toward the three front gates. • Use the PASS method to operate a Fire Extinguisher: P = Pull the pin; A = Aim the nozzle at the base of the fire S = Squeeze the handle; S = Sweep from side to side • Report an associate illness, accident or injury: -ALWAYS report to your supervisor and security immediately -How to contact security: call guest services at “0”, give location, level of urgency • Report a guest illness, accident or injury -Contact guest services at “0”, give location and level of urgency -Guest Services will contact 911 if necessary. They will also contact Security to direct them to you and the guest

Department

Banquets

Location

The Sheraton Grand at Wild Horse Pass is a 500-room resort designed to be an authentic representation of the Gila River Indian Community’s heritage and culture. Conveniently located 11 miles from Phoenix Sky Harbor International Airport on the Gila River Indian Community, the resort offers guests a full recreational, cultural and inspirational experience. The architecture, art and legends of the Pima and Maricopa tribes are celebrated in every detail imaginable, indoors and out. Located in the Sonoran Desert on an expanse of rugged Arizona landscape where ancient vistas, mountains and roaming wild horses remain untouched, this unique resort includes 36-holes of championship Troon® Golf, Arizona’s only spa located on a Native American reservation, Forbes Four-Star Aji spa, featuring Native American-inspired treatments and Koli, an onsite equestrian center. A true destination resort, the Sheraton Grand at Wild Horse pass offers four restaurants including the signature restaurant Kai, meaning ‘Seed’ in Pima, which is the only AAA Five Diamond/Forbes Five Star dining experience in Arizona.. Guest can also enjoy the many swimming pools with cascading waterfalls, a waterslide designed after the ancient Casa Grande Ruins, or a boat cruise on the Gila River to nearby attractions.

Company Description

Starwood Hotels & Resorts Worldwide, Inc. owns, manages and franchises some of the most well-known brands in the industry. We are proud of who we are and happy to share some of those details with you. We are relatively young company; however we have a history full of stories of growth, innovation, and triumph. We are fortunate enough to have a rich history from each of our unique brands, and are proud of the heritage they represent. Starwood Hotels & Resorts brings together some of the strongest and most well-recognized brands in the hospitality industry. Each brand offers a distinctive experience to guests and presents a unique opportunity for associates: Sheraton, Four Points by Sheraton, W Hotels, the Luxury Collection, Le Meridien, element, Aloft, Westin Hotels & Resorts and St Regis Hotels & Resorts - these are Starwood Hotels & Resorts. We have a well thought-out business philosophy that has served us well in the past, and the future looks bright as our company improves and grows. The Company is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regard to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, or veteran status, or any other status or characteristic protected by law.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The EEO is the Law poster and its supplement are available using the following links: http://www1.eeoc.gov/Employers/poster.cfm AND http://www.dol.gov/ofccp/regs/compliance/posters/pdf/OFCCP_EEO_Supplement_Final_JRF_QA_508c.pdf

The pay transparency policy is available here: http://www.dol.gov/ofccp/pdf/pay-transp_unformattedESQA508c.pdf

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Back to search

At a glance

Location

Chandler,USA

Employment Fraction

Full Time

Reference Code

20422451