Cook at Marriott International

Saint Augustine, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Cost Control, Inventory Management, Recipe Following, Food Storage, Temperature Monitoring, Organization, Teamwork, Communication, Problem Solving, Guest Service, Safety Practices, Cleaning, Restocking, Promoting Sales, Following Guidelines

Industry

Description

Description The Cook provides excellent quality of product and service to guests. This position is responsible for preparation, storage, and par stock of menu items and supplies. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. One year experience following standard recipes. Experience with chain food and retail outlet preferred. High School diploma or equivalent Associates Degree preferred Food Handling certification preferred SUMMARY OF ESSENTIAL JOB FUNCTIONS Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating. Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to communicate with other associates and/or guests. Requirements REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: Control of food costs, loss and usage guidelines Pars for shift usage, freezer pull, and line set up. Proper food temperatures: hot above 140 F and cold 41 F. Inventory, ordering and receiving and storing products. Area shopping, dining, entertainment and travel directions to assist guest inquiries. Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Skills: Follow recipes for preparations, cooking serving, and storing. Maintain organization of supplies, storage rooms, refrigerators and freezers. Work as a team member Abilities: Follow guidelines and recipes Maintain required logs Multi task, remain associate and guest service centric. Effectively communicate with guest, department heads, associates and home office support staff. Solve great issues with professionalism maintaining hospitable attitude. Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES Prepare and consistently maintain dining area and supplies in a guest ready atmosphere. Close out shift by cleaning and restocking supplies for next day. Maintain safety and security practices, have thorough knowledge of emergency procedures. Ensure guests are provided with the highest quality product and service. Maintain certification from a brand approved responsible vendor training program. Other duties as assigned, that the associate is capable of performing when staffing necessitates. WORKING CONDITIONS/SPECIAL REQUIREMENTS This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment POSITIONS FOR POSSIBLE ADVANCEMENT Food and Beverage Manager Restaurant Supervisor Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Responsibilities

The Cook is responsible for preparing, storing, and managing par stock of menu items and supplies while ensuring excellent quality of product and service delivery to guests. This includes maintaining a guest-ready atmosphere, closing out shifts by cleaning and restocking, and adhering to safety and security practices.