Cook II - House of Toro

About the Role

At The Ricardo Marriott DFW Westlake, we blend timeless elegance with contemporary hospitality. As part of our Food and Beverage department, you’ll play a key role in delivering elevated culinary experiences that reflect our commitment to excellence and guest-centered service.

Responsibilities

• Prepare a variety of foods using methods such as steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pull and prep ingredients according to menu forecasts, including portioning, chopping, and storing food.
• Wash, peel, and prepare fresh fruits and vegetables.
• Weigh, measure, and mix ingredients; prepare cold foods.
• Operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers.
• Set up, clear, and break down workstations.
• Follow standard recipes, quality standards, and presentation guidelines.
• Test foods to ensure proper cooking and monitor food quality.
• Portion and serve food at appropriate times using proper receptacles.
• Wash, disinfect, and maintain kitchen areas, tools, equipment, and floors.
• Ensure compliance with safety, sanitation, and corporate environmental policies.
• Maintain food at proper temperatures and handle food safely to ensure sanitation.
• Control waste and maintain food costs.
• Train and retrain staff on food preparation, safety, and sanitation.
• Promote teamwork and open communication with employees and supervisors.
• Work safely and efficiently with all kitchen equipment.
• Perform additional tasks as assigned by the manager.

Requirements

• Ability to follow recipes and calculate ingredient amounts.
• Adaptability to changes in staffing, procedures, and business levels.
• Ability to follow verbal and written instructions.
• Decision-making skills to ensure quality guest service.
• Strong working relationships with fellow employees.
• Availability to work nights, weekends, and/or overtime as needed.

Qualifications

• Experience in food preparation and kitchen operations.
• Knowledge of food safety and sanitation standards.

Physical Demands

• Frequent repetitive motions and exposure to extreme temperatures (hot and cold environments).
• Ability to stand/walk for long periods (6 hours or greater).
• Frequent stooping, squatting, and kneeling.
• Ability to push/pull, lift, and carry up to 50+ pounds, including carts, pans, and trays.
• Frequent reaching, twisting, and neck movements.

This is an at-will, non-exempt position. Employment may be terminated by either party at any time, with or without cause or notice, in accordance with applicable law.