Cook I - Marriott Fort Collins, Colorado

Hotel Equities · Fort Collins, CO · 3 wk ago

On-siteManagement$18–$20/hrFull-time

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.
Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues.
Properly receive and store food and other deliveries.
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in long range planning.
Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
Participate in physical inventories.

6 months minimum line cook experience in a full-service sit-down high paced restaurant.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards preferred.
This job requires the ability to perform the following:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Ability to read recipes and follow their instructions.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.

Properly handle and account for keys.
Knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

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