Cook I

About the Role

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in a specific station.

Responsibilities

• Prepare all station-specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Maintain high quality level of food production and presentation.
• Visually inspect appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
• Check and control the proper storage of product (stocks and sauces needing special attention), and portion control size.
• Keep all refrigeration, storage, and working areas in clean, sanitized, and working condition to comply with Health Department regulations.
• Responsible for set up station, breakdown, and all necessary advance prep.
• Put all food away that has been requisitioned from storeroom.
• Ensure coolers are cleaned, organized, and locked after work is finished.
• Represent the hotel with professionalism and decorum.
• Attend all scheduled mandatory department meetings, trainings, and hotel meetings.
• Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.
• Perform all other related duties and special projects as requested and/or assigned.

Requirements

• 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.
• High school diploma preferred.
• Culinary or Apprenticeship program preferred.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• 1-2 years of cooking experience in a similar position.
• Good working knowledge of accepted safety and sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to work in a specified area with high levels of noise and frequent interruptions.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Ability to perform duties in confined spaces within extreme temperature ranges.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
• Ability to stand and/or walk continuously to perform essential functions for an extended period of time.
• Must be able to work a varied schedule to include days, evenings, weekends, holidays, and the ability to work under pressure.
• Must be able to represent the company in a professional, well-groomed, and courteous manner.
• Excellent interpersonal, listening, and communication skills to include the ability to read, write, speak, and understand the English language.
• Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
• Ability to obtain and maintain an active Lancaster County Food Handler Certification as well as any additional training/certification requirements per Marcus Hotels/Resorts, Marriott, and Lancaster County.