Lead Banquet Cook

Join our exciting downtown historic luxury boutique hotel and award-winning team! We take pride in offering thoughtfully local amenities such as our modern historic sleeping rooms while delivering an elevated stay experience to our guests. The Tremont House, an independent boutique hotel, is all about curating unique local experiences with a warm and welcoming feel. If you enjoy a fast-paced environment, untypical workdays, and creating memorable experiences while cultivating a clean & detailed guest impression, this job is right for you! Located in the heart of Galveston's Strand District, The Tremont House is the foundation of the neighborhood, inspired and influenced by its local surroundings. Guests of the property can expect a strong sense of place, defined by urban activity and authentic materials inspired by the history and creative culture of Galveston. Located at 2300 Mechanic Street, the hotel offers 132 rooms including 27 suites, an intimate atrium style lobby and a relaxed, open-air rooftop sanctuary that showcases the best views in town. Amenities also include our historic Toujouse Bar & Blum & Co., equipped fitness center, and Galveston's only Rooftop bar. The Tremont is undergoing a transformative restoration taking the hotel's historic charm and elevating modern elegance, who has joined the Marriott Tribute Portfolio collection as of 2022. Who We Want We are seeking an energetic and well-organized Lead Banquet Cook guru to provide our guests with a first-class southern hospitality driven experience. As a Cook, you will work closely with the Executive Chef to exceed our guest's expectations. Your duties will include controlling the quality, preparing, and cooking of food. Role and Responsibilities A Lead Banquet Cook is primarily responsible for being empowered of meeting and maintaining guest satisfaction by creating peerless experiences from the moment the guest walks into the dining area, providing a visual and palatable experience that will not be forgotten or mistaken.

• Provide our guests with the best in service, courtesy, and care by responding promptly to guest requests, assistance, directions, and other amenities or information to ensure overall satisfaction and repeat business.
• Your passion for service will be reflected by how you prepare all food items according to recipe and portion control standards.

As specified on guest order, use brand-specific recipes and ingredients for all restaurants/outlets and banquets. Place orders in the appropriate transportation unit or expo window for pick up. o Maintain spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products. o Monitor food, produce, and cooking supply levels. Prepare order requisition for food items and supplies. Ensure prepared products are available, stored, or refrigerated. o Keep the floors dry and clean to avoid slip/fall accidents. Ensure cleanliness and sanitation of kitchen, refrigerators, freezers, etc., by using company-approved cleaning agents while adhering to cleaning procedures and instructions for the use of the cleaning agents. Follow all policy, procedures, and service standards and maintain proper use and cleanliness of all kitchen equipment and closets/storage areas.

• Use a daily checklist to complete projects.
• Ensure guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels. All associates are responsible for turning in all items found to the hotel's Lost & Found Department immediately.
• Ensuring guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels. All associates are responsible for turning in all items found to the hotel's Lost & Found Department immediately.
• Provide instruction and guidance for guest's and associate's safety in fire or other emergencies.
• Report all suspicious persons or activities, hazardous conditions, etc., to Safety/Security Department.
• Other duties as assigned.

Specific Job Knowledge and Skills:

The individual must possess the following knowledge, skills, and abilities and explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to apply Dept. of Health Food Sanitation Reg. requirements and OSHA hazardous chemical standards, including chemical cleaning agents, operation of various industrial equipment. Understanding of information such as food and chemical safety labels and instructions.
• Ability to obtain any government-required licenses or certificates.

Sufficient manual dexterity of hands to use and operate all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, stoves, ovens, broilers, slicers, fryers, steamers, kettles, etc. Ability to grasp, lift and carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. at a time, continuously.

• Ability to lift, carry, push, or pull heavy loads and stand for extended periods.

May require lifting bags/boxes (baking, paper, or cleaning products) weighing up to 50 lbs. Ability to perform duties in confined spaces and within extreme temperature ranges and work entire shift standing and moving about in the kitchen area, working knowledge of cooking standard recipes and food products associated with same. Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts, and portion sizes. Physical Demands /

Work Environment:

The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

Sedentary work: Exerting up to 10 pounds of force occasionally (occasionally: activity or condition exists up to 1/3 of the time), and a negligible amount of force frequently (

Frequently:

activity or condition exists from 1/3 to 2/3 of the time), to lift, carry, push, or pull, or otherwise move objects, including the human body. Sedentary work involves sitting most of the time but may involve walking or standing for brief periods of time. Jobs are sedentary if walking and standing are required only occasionally, and all other sedentary criteria are met. As business demands , ability to perform under the physical and environmental demands as the positions reporting to the Executive Chef and/or Banquet Chef, see respective job descriptions.

Environmental Conditions:

Inside:

Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Other Expectations:

• Due to the seasonal nature of the hospitality industry, associates may be required to work varying schedules to reflect the hotel's business needs.

This includes nights, weekends, and/or holidays. Regular attendance in conformance with the standards is essential to the successful performance of this position. Irregular attendance may be subject to disciplinary action up to and including severing employment. Overtime may be required due to business demand.

• To ensure a safe and healthy working environment, all associates are required to comply with health and safety standards, regulations, and procedures and take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties; training will be provided.

Qualifications:

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities.
• Completion of Culinary or Apprenticeship Program preferred.
• Minimum 2-year Cook experience in a similar role, size of operation required, hotel experience preferred.
• Food Handlers Certification required.
• Given that our guests visit our hotels from all regions of the world, additional/multilingual ability is preferred to provide a personalized experience to our guests.

The Tremont House/Galveston is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster, and its supplements are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf)

Job Type:

Full-time Pay:

$19.00 - $21.00 per hour

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid sick time Paid time off Vision insurance

Work Location:

In person