Sheraton Salt Lake City Hotel
  • 11-Aug-2017 to 10-Oct-2017 (PST)
  • Culinary
  • Salt Lake City, UT, USA
  • Competitive Pay
  • Hourly
  • Full Time

Vacation, Sick and Holiday; Medical, Dental, Vision, LTD, STD, Life/Accident, 401k, Accident. Free Employee Parking. Potential discounts on worldwide hotels.


The Sheraton Salt Lake City is looking for an experienced Banquet Cook to join our Culinary team. This is a full time position, hours and days worked may vary depending on hotel & client needs, including weekends and holidays. Flexible availability required. 

The position involves preparing and producing foods from a raw to a finished state in the highest quality possible meeting hotel specifications. The position also involves setting up and breaking down the line during designated meals periods, cooking and presenting all items as ordered by the guests and meeting planners to meet expectations/standards, and working in a clean and organized fashion in a high volume kitchen. Thorough working knowledge of hot and cold food preparation. Effective communication with all associates is required. Qualified candidates must have experience and knowledge in cold prep, pastry work, food presentation, sauting, frying, braising, roasting, stocks, soups, sauce, and helping assist line cooks.  Knowledge of meat, fish, chicken, vegetables, batters for frying, sauces specific for each area and proper cooking temperatures of food is required. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. 

QUALIFICATIONS

Must have current food handlers permit. Minimum lifting of 20 pounds required. Minimum of 2-3 years hotel/restaurant cooking experience required.

 

EOE/M/F/D/V/Drug-Free Workplace/MUST BE AUTHORIZED TO WORK IN THE UNITED STATES

Sheraton Salt Lake City Hotel
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