Cook at DOLPHIN HOTEL MANAGEMENT

Stamford, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

24.0

Posted On

25 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Knife skills, Kitchen safety, Sanitation, Portion control, Culinary techniques, Equipment operation, Teamwork, Communication, Attention to detail, Time management, Stock management

Industry

Hospitality

Description

Job DetailsJob Location: Marriott Stamford - Stamford, CT 06901Position Type: Full-Time/Part-TimeSalary Range: $22.50 - $24.00 HourlyCook At Dolphin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests’ well-being, and we’re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you’re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Dolphin, together we can rise. Job Summary The Line Cook is responsible for preparing food items, maintaining kitchen cleanliness, and assisting with various culinary tasks to ensure a high-quality dining experience for guests. Key Responsibilities and Requirements: Prepare and cook menu items according to recipes, portion controls, and presentation standards. Ensure all food items are prepared in a timely manner and meet quality standards. Set up and stock workstations with necessary supplies, including ingredients, utensils, and equipment. Follow health, safety, and sanitation guidelines to ensure a clean and safe kitchen environment. Maintain a clean and organized workspace throughout the shift. Monitor and maintain the freshness of food items, promptly rotating stock as necessary. Operate kitchen equipment such as grills, fryers, ovens, and stovetops safely and efficiently. Assist in food prep tasks such as chopping, peeling, and marinating as needed. Communicate effectively with fellow kitchen staff, servers, and management to ensure smooth service. Report any food shortages, equipment issues, or safety hazards to the Kitchen Manager immediately. Follow portion control guidelines to minimize waste. Assist in cleaning the kitchen before, during and at the end of the shift, including sanitizing surfaces, washing utensils, washing dishes, and properly storing food. Store food properly, labeling and dating items, with colleague’s first name, according to food safety standards. Adhere to all company policies and food handling regulations. Complete or perform any additional tasks assigned by Restaurant or Hotel Management. QualificationsQualifications and Physical Requirements: Strong attention to detail and ability to work efficiently in a fast-paced environment. Good communication skills and ability to work well as part of a team. Ability to follow recipes and maintain consistency in food preparation. Knowledge of kitchen safety, sanitation, and food handling procedures. Culinary Training a plus Basic knife skills and understanding of kitchen equipment. Positive, can-do attitude, with a willingness to take on additional tasks as needed Stand for extended periods, walk, use hands and fingers to handle food and kitchen equipment. Lift up to 50 lbs, bend, and reach as needed. Work in a hot and fast-paced kitchen environment. Perform tasks requiring manual dexterity, such as chopping, slicing, and using kitchen tools. Work safely around sharp knives, hot surfaces, and kitchen appliances. Perform tasks requiring close vision, such as reading recipes and checking food quality.

Responsibilities

The Line Cook is responsible for preparing menu items according to recipes and maintaining high standards of food quality and presentation. They must also ensure the kitchen remains clean, organized, and compliant with all safety and sanitation regulations.