Job Overview
Employment Type
Temporary
Full-time
Compensation
Type:
Salary
Rate:
Exact $96,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Travel reimbursement
Accommodations
Job Description
The Edgewater is Seattle's only over-water hotel where rock'n'roll history meets Pacific Northwest luxury. It is part of Noble House Hotels and Resorts, a curated collection of one-of-a-kind hotels, resorts, and adventures known for providing exceptional service and creating memorable experiences for guests. Located right on Pier 67, The Edgewater Hotel combines dramatic waterfront views of Elliott Bay, the Olympic Mountains, and the downtown Seattle skyline with a reputation recognized by prestigious industry publications and hospitality associations. This luxury waterfront property emphasizes a unique culture that celebrates individuality, passion for hospitality, and team spirit. The Noble House philosophy centers around... Show More
Job Requirements
- Banquet chef and/or sous chef experience at a 4-star hotel or resort for a minimum of 5 years
- Ability to operate in a full-service establishment
- Familiar with all aspects of cooking, light butchering, light dessert, banquets, and la carte
- Knowledge of food inventory, ordering, costing
- Ability to perform job functions with attention to detail, speed and accuracy
- Ability to prioritize and organize
- Ability to work cohesively with co-workers as part of a team
- Must understand guest's service needs
- Ability to ascertain departmental training needs and provide such training
- Must have knowledge of food and beverage preparation techniques, health department rules and regulations, liquor laws and regulations
- Must be open to a variable schedule and length of shifts
Job Qualifications
- Successful track record leading a diverse team
- Experience overseeing team members under a collective bargaining agreement
- Knowledge of food preparation techniques
- Understanding of health department regulations and liquor laws
- Ability to operate in a full-service establishment
- Familiarity with banquet and la carte operations
- Strong organizational and prioritization skills
Job Duties
- Assist in leading the culinary team
- Oversee cooking, light butchering, and light dessert preparations
- Manage banquet and la carte food services
- Monitor food inventory, ordering, and costing
- Operate with attention to detail, speed, and accuracy
- Prioritize and organize kitchen tasks
- Provide training to departmental staff
- Ensure compliance with health department and liquor laws
- Understand and meet guest service needs
- Work cohesively with co-workers as part of a team
- Adapt to variable schedules and shift lengths
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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