Cook at Marriott Houlihans

Cook ( Restaurant)

Responsibilities and Duties:

• Sets up station according to restaurant guidelines.
• Prepares all food items ads directed in a sanitary and timely manner.
• Follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Cleans and maintains station in practicing good safety, sanitation, organizational skills.
• Understanding and knowledge to properly use and maintain all equipment in station.
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Perform additional responsibilities as requested by kitchen staff or Manager.

Qualifications:

• 3-5 years experience as cook in casual dining restaurant
• Basic understanding of professional cooking and knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures
• Previous prep or line cook experience.
• and professional communications skills are required
• Ability to take direction
• Ability to work in a team environment
• Ability to work calmly and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service, and food and beverage knowledge

Additional Qualifications:

• Average to above knife skills
• Ability to follow and troubleshoot recipes/menu items with little or no difficulty
• Ability to efficiently set up and maintain workstation
• Ability to demonstrate the outlet style of cuisine through food tasting and preparation
• Ability to assist Kitchen Manager with maintaining accurate inventory levels
• Ability to handle average amounts of prep work and work 2-3 stations with little or no difficulty and minimal assistance
• Ability to work with position, supportive attitude, skill, speed and cleanliness
• Ability to exhibit proper food handling procedures in accordance with state regulations and obtain ServSafe certification.

Physical Requirements:

• Must be able to stand for long periods.
• Occasional environmental exposures to cold, heat, and water.
• The individual must be able to transport up to 40 pounds
• Must be able speak, read and understand basic cooking directions