Line Cook - Marriott Fort Collins, Colorado

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is searching for a remarkable Line Cook for the Marriott in Fort Collins, Colorado. At Marriott, we never stop searching for inventive ways to serve our customers, provide opportunities for our associates, and grow our business. The company that began as a nine-seat A&W root beer stand in 1927 is recognized today as a top employer and for its superior business operations.

About the role

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.

Responsibilities

• 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 quality product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Operate all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
• 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 and physical inventories.
• Support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Be readily available and approachable for all guests; take proactive approaches when dealing with guest concerns.
• Follow property-specific second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times.
• Adhere to all applicable Company Standard Operating Procedures.
• Be an enthusiastic, helpful, and positive member of the team.
• Communicate pertinent information and maintain open lines of communication with each department.
• Respond positively to new ideas and openly accept critical/developmental feedback.
• Maintain effective communication through meetings and memorandums.
• Be available to help other departments in emergency situations.
• Perform other assignments as directed by supervisor.
• Adhere to all work rules, procedures, and policies established by the company.
• Properly handle and account for keys.
• Be knowledgeable of policies regarding emergency procedures, lost and found items, and security concerns.

Requirements

• 6 months experience in prep and line cook at a high-volume restaurant.
• Hotel banquet and restaurant experience highly desired.
• Experience with Marriott, Hilton, IHG, Wyndham, or Hyatt processes and standards a plus.
• Ability to speak, read, write, and understand the primary language(s) used in the workplace.
• Good communication skills, both verbal and written.
• Basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to physically self-demonstrate culinary techniques, including cutting, cooking principles, plate presentation, safety, and sanitation practices.
• Ability to create appropriate buffet displays up to 5-6 feet in height and set up, maintain, and break down same.

Skills

• Good working knowledge of accepted standards of sanitation.
• Knowledge of food and beverage preparation and service.
• Passion for people and service.
• Strong communication skills when interacting with guests and employees.
• Problem-solving, reasoning, motivating, and training abilities.
• Ability to work a flexible schedule including nights, weekends, and/or holidays.

Physical demands

• Most work tasks are performed indoors; must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F) for one hour or more.
• Must be able to stand and exert well-paced mobility for up to 4 hours.
• Ability to lift, grasp, and carry items up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces 3 to 4 feet in height.
• Proper usage and handling of kitchen machinery (slicers, buffalo chopper, grinders, mixers, etc.).
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Subject to noise; must be able to shout to be heard above ambient noise level.
• Must be able to exert well-paced ability in limited space and reach other hotel locations on a timely basis.
• Must be able to bend, stoop, squat, and lift up to 50 lbs. regularly; stretch to fulfill cleaning/inspection tasks.
• Must be able to lift trays of food or food items weighing up to 30 lbs. regularly.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
• Talking and hearing occur continuously when communicating with guests, supervisors, and co-workers.
• Vision occurs continuously, with near vision and depth perception being the most common visual functions.
• Requires manual and finger dexterity to operate necessary equipment and office tools.
• Ability to obtain and/or maintain any government-required licenses, certificates, or permits.

Pay

Salary range: $18.00 - $20.00/hr

Benefits

• Medical/Dental/Vision
• Vacation & Holiday Pay
• Same-day pay available
• Employee Assistance Program
• Career Growth Opportunities / Manager Training Program
• Reduced Room Rates throughout the portfolio
• Third Party Perks (Movie Tickets, Attractions, Other)
• 401(k)
• Flexible spending account
• Life insurance
• Parental leave
• Referral program