Job description

Springhill Suites Denver Downtown is looking for a part-time or full-time candidate to join our team as a Banquet Cook, with a secondary position as a Line Cook. We work whenever there are banquet events, so the schedule may vary. Having a secondary position as a Line Cook in our restaurant will fill in the hours if banquets happen to be slower!

Interested candidates should apply online at:

https://sagehospitality.jobs/denver-co/banquet-cook-full-time-or-part-time/0C66372A7EC84C49B63A8C08F31584BB/job/

Blending fun with style and elegance, Springhill Suites Denver Downtown and Degree Metropolitan Food + Drink are the perfect mix! We take our fun seriously, and work as a team to make the ordinary, extraordinary for each and every guest. Think you have what it takes? Join us!

Banquets are so unique, just like you are! Each and every banquet event is different, and it is up to our amazing Banquets team to provide food, drinks, service, and an overall amazing experience that our clients will love and make us their hotel of choice for future events. Whether it be a banquet cook, server, houseperson, or banquet captain, each and every person is a crucial part of attendees having fun, enjoying their experience, and wanting to come back. And, here at Springhill Suites our team takes our fun seriously….very seriously! You help us make the memories that make it fun to be a part of this team. Sound like something right up your alley? Apply today!

EMPLOYEE PERKS! Why join the Springhill Suites and Degree Family?

• Employee Referral Program - $500 to $1000 based on position!
• Free Monthly RTD EcoPass
• Free Onsite Parking!
• Sage Savings Spot Deals on furniture, electronics, cell phone plans, flowers, restaurants and much, much more!
• Discounted Hotel rates at all Marriott/Starwood & Sage managed Hotels & Restaurants
• Medical, Dental, Vision, 401K & Flex Spending Account (FT Employees)
• Paid time off for Vacation, Sick days and Holidays (FT Employees)
• A fun work environment that encourages individually, recognition, growth & development

POSITION FOCUS

To ensure proper service from the front line through quality control, training of line cooks and ensure proper sanitation levels.

ESSENTIAL RESPONSIBILITIES

• Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods.
• Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, 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 designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, 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 designed storage areas, being sure to cover/date all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.

OTHER RESPONSIBILITIES

· All other duties as assigned, requested or deemed necessary by management.

SUPERVISORY DUTIES

None

Job Types: Full-time, Part-time

Pay: $19.00 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years

Restaurant type:

• Casual dining restaurant

Weekly day range:

• Weekend availability

Experience:

• Banquet Cook: 1 year (Preferred)

License/Certification:

• ServSafe (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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