60 hospitality jobs found

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Line Cook II Hotel Indigo Create menu magic and make hungry people happy. Showcase your skills by providing daily preparation requirements while working together with the culinary team to ensure quality and constancy of food items. Line Cook II is responsible for reading and interpreting recipes, conducting inventory and adhering to standards for sanitation and safe food handling procedures. Let's start off with the most important part - what's in it for you: The Perks Eligibility of perks is dependent upon job status • Get Paid Daily (Make any day payday) • Paid Time off & Holiday Pay (Because Balance Matters) • Benefits - Medical, Dental, Vision, Disability, 401K • HSA/FSA Plans -with employer contribution • Values Based Culture () • Culture Add (Creating Space for Fresh Perspectives) • Referral Bonus (Get Paid to Recruit) • Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) • Employee Assistance Program • "Columbia Cares" Volunteer Opportunities • Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) • Task Force Work Opportunities (Grow your career in idyllic locations across the globe) • Online Learning Platform to Help You Grow! • Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) • Free Onsite Parking • Tip Pooling Eligible Our Commitment to you: "People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What you'll do: The Nitty Gritty • Previous cooking experience required • Necessary State Food Handler's License(s) • Ability to read and comprehend simple instruction, short correspondence and memos. Ability to effectively present information in one on one and small group situations to other employees of the organization. • Must posess knife skills, the ability to adjust preparations for flavor, and accommodate customer's needs in a timely manner. Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles. Where you'll work: Hotel Indigo offers 142 rooms, more than 8,000 square feet of event space, Jetty Bar & Grille serving a seafood menu inspired by the Pacific Northwest, and an indoor swimming pool. The hotel is a central part of the Port of Everett's redevelopment, Waterfront Place, and is surrounded by parks, housing, restaurants, docks, and more. The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability Creativity Enthusiasm Honesty Inclusion Respect Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Line Cook is responsible for preparing all food items, based on standardized recipes, for the restaurant and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

WAGE: $26.00 - 29.69 (Depending on Experience) The Line Cook position is responsible for preparing food efficiently and consistently; assist in maintenance of kitchen. Is also responsible in overseeing the preparation of restaurant food to ensure timely delivery, food quality, consistency and presentation. Saturday/Sunday availability needed. ESSENTIAL JOB DUTIES: -Know all menu items and enforce the proper preparation and presentation on all items daily. -Know all procedures and menus for all meal periods, breakfast, lunch and dinner. -Know all breakfast buffet procedures and occasionally work with the banquet cook -Place the proper orders for supplies as directed by the Sous Chef. Maintain the proper pars of all items. -Food Safety: -Maintain all food safety procedures as required by Marriott standards. -Keep proper usage, cooling and reheating records. -Take ownership of the cleanliness of the kitchen and the condition of the walk-ins. -Must take the Servsafe course and pass the test to be certified. -Assist the Chef in the control of food and labor costs. -Control the amount of prep done.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Located atop San Francisco's famed Nob Hill at the corner of California and Powell streets, Stanford Court hotel is steps from the city's best dining, shopping, entertainment and cultural attractions. The hotel features 393 well-appointed rooms and suites, offering comfortable accommodations for leisure and business travelers in a prime location. With a storied history dating back nearly 140 years, Stanford Court sits on the historic site of renowned "Big 4" railroad mogul, university founder, and U.S. senator Leland Stanford's elaborate private mansion. Leland Stanford was at the forefront of innovation in his era, and today's Stanford Court hotel pays homage to his legacy by representing the new frontier of innovation for the 21st century. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location The Elser Hotel & Residences is a 49-story luxury condominium hotel located in Downtown Miami. The newly completed tower offers 646 fully furnished rooms/residences, over 19,000 square feet of curated amenities and 5,000 square feet of prime retail space. Named after the iconic Elser Pier, which was built in the 1900s and became the premier place for locals and visitors to enjoy the magical shoreline of Biscayne Bay in downtown Miami, The Elser Hotel & Residences will continue this tradition. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Choice Hotels International, Inc (NYSE:CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit . The ability to model Choice's Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson. Position Summary The role of the Cook I is to be responsible for cost effective preparation and plating of food to exceed the expectations of our guests The Radisson Hotel Seattle Airport , located across the street from Seattle-Tacoma International Airport (SEA), is looking for an energetic individual to join our Culinary team as a Cook (PM) . Our exciting and fast paced Hotel offers a break from the repetition, with no two days that are ever the same. We are proud to offer package that includes competitive pay, generous vacation package, 8 paid holidays, and excellent benefit package for fulltime employees. PAY DETAILS: Hourly Wage of $23.00 We are also offering a $500 signing bonus after the completion of the 90-day probationary period. Key Responsibilities Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef Prepares sauces, soups and hot entrees in accordance with menu Use and follow recipes Adjust recipes accurately Uses high-quality ingredients and measures them accurately Operates all kitchen equipment accurately Taste test and evaluate foods before serving to make sure standards are met; consult with Chefs if there are any concerns. Portions food into standard portions Garnishes food in appealing manner Presents food using proper plate presentation techniques Coordinates completion of menu items with server Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP Organizes and maintains work areas, coolers and storage areas Prepares work checklist and organizes work stations for each shift Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products Requisitions food with necessary approvals according to policy Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment Ensure that kitchen area remains clean and free of hazards during shift Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, ensure proper rotation of all food items Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables Keep floor clean and free of food items, trash or other obstacles Serves food that is safe to eat and looks appealing Follows facility's safe food-handling guidelines Cleans and Sanitizes work area according to cleaning schedule Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectation Gives personal attention, takes personal responsibility and uses teamwork when providing guest service Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guests. Requirements High school diploma or GED required, culinary degree preferred 1 years cooking experience, preferred Experience at a similar size and quality hotel recommended. Must be able speak, read and understand basic cooking directions. Ability to follow standardized recipes and plate presentation Knowledge of food and beverage preparations, service standards, guest relations and etiquette Knowledge of the appropriate table settings and service ware Excellent attention to detail Must possess the ability to handle multiple tasks Excellent communication and interpersonal skills Ability to effectively communicate with department managers, team members and guests Must possess a strong team spirit Ability to follow prep list Must be flexible in terms of working hours. Physical Demands Will stand for long periods of time Proper lifting techniques required Ability to lift, carry, push, pull or otherwise move objects Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to lift 50 pounds regularly, pushing or pulling objects up to 100 pounds Ability to work under variable temperature conditions and can multi -task Other Information The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift and alter assigned duties as business dictates. In addition, this is a hospitality business, and a hospitable service atmosphere must be maintained at all times his position description is not intended to create, nor is it to be construed, as a contract of employment or a promise of employment. I understand that my employment is an "at-will" relationship and may be terminated by either party at any time, with or without notice. We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information, or other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. Ability to model Choice's Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Choice Hotels International is an equal opportunity employer and affirmative action employer. Employment practices and decisions are not influenced by an applicant's race, color, religion, sex, national origin, age, sexual orientation, gender identity or express, disability veteran status, genetic information or any other characteristic protected by law. In compliance with the Immigration Reform and Control Act of 1986, this offer of employment is cond

Eurest Position Title: CATERING CHEF I - SEATTLE, WA Pay Grade: 14 Salary: $75,000 - $85,000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Eurest maintains a drug-free workplace. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) For positions in Washington State or to be performed Remotely, Click Here () for paid time off benefits information.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Hyatt Regency Bethesda is an iconic hotel located in the heart of downtown Bethesda. Nestled above the Bethesda Metro Red Line, the hotel offers easy access to Washington DC's famous museums, monuments and zoo and is only minutes from Bethesda Row, which offers unlimited shopping, dining, and entertainment. The Hotel offers 390 modern guestrooms with upscale amenities. Hyatt Regency Bethesda One Bethesda Metro Center Bethesda , MD 20814 Overview The Banquet Cook is responsible for preparing all food items, based on standardized recipes, for Banquets and the Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Choice Hotels International, Inc (NYSE:CHH) is one of the largest lodging franchisors in the world. A challenger in the upscale segment and a leader in midscale and extended stay, Choice has more than 7,400 hotels, representing over 625,000 rooms, in 45 countries and territories. A diverse portfolio of 22 brands that run the gamut from full-service upper upscale properties to midscale, extended stay and economy enables Choice to meet travelers' needs in more places and for more occasions while driving more value for franchise owners and shareholders. The award-winning Choice Privileges loyalty program and co-brand credit card options provide members with a fast and easy way to earn reward nights and personalized perks. For more information, visit . The ability to model Choice's Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Our managed hotels portfolio includes Radisson Blu, Radisson, Radisson Red, Park Plaza, and Country Inn & Suites by Radisson. Position Summary The role of the Cook I is to be responsible for cost effective preparation and plating of food to exceed the expectations of our guests The Radisson Hotel Seattle Airport , located across the street from Seattle-Tacoma International Airport (SEA), is looking for an energetic individual to join our Culinary team as a Cook (PM) . Our exciting and fast paced Hotel offers a break from the repetition, with no two days that are ever the same. We are proud to offer package that includes competitive pay, generous vacation package, 8 paid holidays, and excellent benefit package for fulltime employees. PAY DETAILS: Hourly Wage of $23.00 We are also offering a $500 signing bonus after the completion of the 90-day probationary period. Key Responsibilities Prepares and properly garnishes all food orders in accordance with menu specifications under the guidance of the Chef Prepares sauces, soups and hot entrees in accordance with menu Use and follow recipes Adjust recipes accurately Uses high-quality ingredients and measures them accurately Operates all kitchen equipment accurately Taste test and evaluate foods before serving to make sure standards are met; consult with Chefs if there are any concerns. Portions food into standard portions Garnishes food in appealing manner Presents food using proper plate presentation techniques Coordinates completion of menu items with server Sets up for meals by ensuring proper amounts are in place for forecasted covers, special functions and any reservations Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP Organizes and maintains work areas, coolers and storage areas Prepares work checklist and organizes work stations for each shift Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products Requisitions food with necessary approvals according to policy Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment Ensure that kitchen area remains clean and free of hazards during shift Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures, ensure proper rotation of all food items Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables Keep floor clean and free of food items, trash or other obstacles Serves food that is safe to eat and looks appealing Follows facility's safe food-handling guidelines Cleans and Sanitizes work area according to cleaning schedule Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectation Gives personal attention, takes personal responsibility and uses teamwork when providing guest service Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Performs other duties as required by Management to provide 100% Guest Satisfaction and genuine hospitality to our Guests. Requirements High school diploma or GED required, culinary degree preferred 1 years cooking experience, preferred Experience at a similar size and quality hotel recommended. Must be able speak, read and understand basic cooking directions. Ability to follow standardized recipes and plate presentation Knowledge of food and beverage preparations, service standards, guest relations and etiquette Knowledge of the appropriate table settings and service ware Excellent attention to detail Must possess the ability to handle multiple tasks Excellent communication and interpersonal skills Ability to effectively communicate with department managers, team members and guests Must possess a strong team spirit Ability to follow prep list Must be flexible in terms of working hours. Physical Demands Will stand for long periods of time Proper lifting techniques required Ability to lift, carry, push, pull or otherwise move objects Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time. Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. Ability to lift 50 pounds regularly, pushing or pulling objects up to 100 pounds Ability to work under variable temperature conditions and can multi -task Other Information The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift and alter assigned duties as business dictates. In addition, this is a hospitality business, and a hospitable service atmosphere must be maintained at all times his position description is not intended to create, nor is it to be construed, as a contract of employment or a promise of employment. I understand that my employment is an "at-will" relationship and may be terminated by either party at any time, with or without notice. We are an equal opportunity and affirmative action employer and make employment decisions without regard to age, race, religion, national origin, gender, sexual orientation, gender identity, disability, veteran status, genetic information, or other protected class. Our locations are drug-free and pre-employment drug tests are required. Background checks are also required before employment begins. We participate in E-Verify and those who are ineligible to work in the United States will not be considered. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time. Ability to model Choice's Cultural Values: Welcome and Respect Everyone, Be Bold, Be Quick, Listen, Be Curious and Show Integrity are key to our success in inspiring Loyalty, Growth, and the Hospitality Spirit. Choice Hotels International is an equal opportunity employer and affirmative action employer. Employment practices and decisions are not influenced by an applicant's race, color, religion, sex, national origin, age, sexual orientation, gender identity or express, disability veteran status, genetic information or any other characteristic protected by law. In compliance with the Immigration Reform and Control Act of 1986, this offer of employment is cond

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview HOTEL IS LOCATED IN CHANDLER The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Monday through Friday, PM Schedule - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location The Newbury Boston at One Newbury Street, located in the premier shopping and dining neighborhood of Boston's Back Bay is an iconic property originally opened in 1927 as one of the first Ritz-Carlton hotels in the U.S. and most recently was the Taj Boston. The building was recently transformed into a 286-room luxury hotel with 16,000-sq-ft of stunning event spaces, signature dining experiences and a reimagined front entrance on Newbury Street. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Inspired by its Crosby Street location , NoMo blends nostalg ia with modern for an authentic and unique SoHo experienc e - as seen by its curated collection of vintage and contemporary art. Guests can enjoy farm - to - fork seasonal cuisine at NoMo Kitchen or relax daily with morning coffee and tea in the Library Lounge. NoMo SoHo is a true blend of comfort and class providing guests with luxury accommodations in a stylish setting. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels The very busy Hilton Phoenix Airport Hotel is seeking two (2) Part Time Cooks to work the 5am to 1:30 pm shift, that can also assist as PT Steward when kitchen is super busy! Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Courtyard Morgan Hill 18610 Madrone Parkway Morgan Hill, CA 95037 Overview The Outlet Cook/Server is responsible for providing the highest quality of service to guests in an attentive, courteous, and efficient manner. He/she is also responsible for receiving and delivering guests orders and collecting payment. Responsibilities Be familiar with the organization of the Restaurant(s), lounges, and Room Service and know the function of each job position. Have a thorough knowledge of menus and current specials in applicable outlets. Service guests with all food and beverage requirements in an attentive, courteous, and efficient manner. Pre-bus all tables removing soiled dishes after each course. Be familiar with the operation of the P.O.S system. Perform cashiering functions by closing checks and preparing end of shift paperwork. Perform opening and closing procedures and side-work duties according to station rotation assignment and established checklist. Ensure that tables and side stands are kept stocked, tidy and clean. Keep all beverages at least full (coffee, tea, soda, water, and lemonade). Breakdown trays of soiled dishes and linen in the dish room according to established standards. Consistently upsell food, beverage and promotional items to guests. Receive and deliver food and beverage orders and collect payment. Ensure overall guest satisfaction

Highgate Hotels Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures-and it's rumored the martini was invented here in the hotel. While historic details like the hotel's gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 300 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City's premier luxury lifestyle hotel. Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

Highgate Hotels The beautiful Hilton Phoenix Aieport has a growth opportunity as a Cook in their established Kitchen! Highgate offers great benefits such as paid vacation, sick time, Holiday pay, 401k match etc! Successful candidates can earn $17.00 an hour or more! Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle Location Hilton Phoenix Airport Overview The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities - Maintain cleanliness and organization of all storage areas. - Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. - Prepare and display buffet food items according to the hotel standards. - Recognize quality standards in fresh vegetables, fish, and dairy and meat products. - Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. - Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. - Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. - Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. - Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. - Work banquet food station as scheduled by the Chef or Kitchen Supervisor. - Know the location and operation of all fire extinguishing equipment. - Practice safe work habits at all times to avoid possible injury to self or other employees. - Use Production Charts as specified by hotel's standards. - Be able to support any position in the Kitchen that is in need of help. - Follow all Health Department and Company regulations in regards to food and storage standards and safety. - Be able to operate and maintain cleanliness of all kitchen equipment. - Maintain a "Clean As You Go" policy. - Assist in storage and rotation of food items according to hotel procedures. - Sign keys out and back in under supervision as needed.

$25.00 - $26.00 per hour Great Benefits! Era Living is seeking an Area Cook to become the newest member of our Culinary team based out of our Home Office in downtown Seattle, WA. This position supports our communities and the schedule will fluxgate based on a communities needs. Please note, this position travels to our communities and is not base out of a specific community. Competitive Compensation/Benefits Package Includes: Medical/vision/prescription drug plan Dental plan Life and Accidental Death & Dismemberment insurance Flexible Spending Accounts for health care and dependent care 401(k) retirement plan with generous company match (eligibility contingent on age requirement) Progressive vacation package starting at 15 days per year 8 paid holidays per year; double pay for holidays worked 1 hour paid sick time for every 40 hours worked Employee Assistance Program Longevity bonuses Employee discount programs Pre-tax election commuter benefits Essential Duties and Responsibilities: The Area Cook provides support to the community food service teams by ensuring adequate coverage for long or short-term Cook vacancies in all eight Era Living communities. Prepare and serve food and meals in accordance with planned menus, recipes and established portion control procedures, and established cleanliness standards. Under the direction of the Director of Culinary and Dining Operations and/or, the community Culinary Services Director, performs various food preparation tasks including preparing entrees, starches, vegetables, soups, salads, desserts, rolls, etc. Sets up the line for dinner and ensures that all of the items needed to run a smooth and efficient line are in place by the established starting time Assists in overseeing Kitchen staff in the completion of their duties in the absence of the Sous Chef Follows all established safety standards, reports any safety concerns to the Director of Culinary and Dining Operations and/or the community Executive Director and Culinary Services Director or any safety committee member immediately Cleans work area and equipment following the established cleaning procedures and sanitation standards Attends and participates in the pre-meal and post-meal responsibilities Knowledge, Skills, and Abilities: Ability to travel to multiple Era Living Communities to perform duties as needed Able to work variable hours and days Possess culinary knowledge and ability to perform food service functions in a health care institution Ability to expedite food orders with accordance to established time limits and to established quality standards Ability to evaluate low supplies and notify the Director of Culinary and Dining Operations and/or, the community Culinary Services Director of inventory needs Proven ability to follow recipe preparation instructions and specific culinary procedures Ability to distinguish smells, tastes and temperatures Ability to understand proper food storage procedures Ability to read, write, and communicate in English Ability to pass DSHS and State background check, required Education and Experience: 1-year experience working as a Cook for Era Living or similar experience, required Required: First Aid and CPR certified or able to obtain within 30 days of hire Food Handler's Certificate or able to obtain within 14 days of hire JB.0.00.LN