Line Cook - Marriott Tacoma

Responsibilities

• Prepares various foods as directed for breakfast, lunch, or dinner at assigned kitchen station including set-up and breakdown of station by standards and safety and sanitation policies.
• Pulls required items in sufficient quantities to prep according to menu forecasts.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears, and breaks down workstations.
• Prepares selected food as directed by standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist.
• Test foods to determine if they have been cooked sufficiently.
• Maintain food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintains food costs.
• Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.
• Works well without supervision, motivates others, and shows initiative and desire to get things done.

Qualifications

• Ability to follow recipes and calculate amounts within recipes.
• Good, safe knife and equipment skills.
• Must be able to operate standard kitchen equipment including but not limited to Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet.
• Good reading and conversion skills.
• Ability to absorb a large amount of information in a short time.
• Ability to use good judgment, initiative, and teamwork is necessary.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.