Part Time Weekend Cook at Marriott International

Salt Lake City, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Oct, 26

Salary

0.0

Posted On

11 Jul, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Plating, Portion Control, Food Safety, Sanitation, Kitchen Equipment Operation, Inventory Management, Team Collaboration

Industry

Description

Description The Line Cook prepares a focused selection of menu items—primarily light meals and tapas—following AC Hotel recipes and presentation guidelines. This role supports the day-to-day operations of a limited-service kitchen, focusing on consistency, quality, and efficient service rather than full-scale restaurant service. This position is ideal for someone who enjoys a steady routine, clear recipes, and a manageable workflow. Prepare, cook, and plate menu items following standardized recipes and presentation guidelines. Set up and stock workstations with necessary supplies, equipment, and ingredients. Maintain portion control and consistency across all dishes. Assist in creating and preparing specials. Ensure workstations and equipment are clean, sanitized, and organized at all times. Properly store, rotate, and label all food products to maintain freshness and safety. Operate kitchen equipment safely and in accordance with training and safety protocols. Communicate with teammates to ensure smooth service flow. Follow all food safety, sanitation, and health regulations. Adhere to company policies for handling, storing, and disposing of food products. Maintain a safe and clean working environment to prevent accidents and cross-contamination. Support inventory, prep work, and restocking efforts. Work collaboratively with the team to maintain efficiency and guest satisfaction. Other duties may be assigned by management. Requirements Prepare, cook, and plate menu items following standardized recipes and presentation guidelines. Set up and stock workstations with necessary supplies, equipment, and ingredients. Maintain portion control and consistency across all dishes. Assist in creating and preparing specials. Ensure workstations and equipment are clean, sanitized, and organized at all times. Properly store, rotate, and label all food products to maintain freshness and safety. Operate kitchen equipment safely and in accordance with training and safety protocols. Communicate with teammates to ensure smooth service flow. Follow all food safety, sanitation, and health regulations. Adhere to company policies for handling, storing, and disposing of food products. Maintain a safe and clean working environment to prevent accidents and cross-contamination. Support inventory, prep work, and restocking efforts. Work collaboratively with the team to maintain efficiency and guest satisfaction. Other duties may be assigned by management

Responsibilities

The Line Cook is responsible for preparing and plating a focused selection of light meals and tapas according to standardized recipes. They must maintain clean workstations and ensure all food products are stored and rotated safely.