AM Cook

Marriott•Chesapeake, VA

14h•$16

About The Position

The Cook should exude a passion for the hospitality industry that will attract and inspire associates to cultivate an exceptional guest experience. If you are looking for an exciting career with unlimited opportunities to thrive within LTD’s growing portfolio of properties, we have an immediate opening for you to join our team as a Prep Cook. The cook will ensure high levels of food quality, presentation and cost control according to recipe cards Food preparation will include operating a variety of kitchen equipment to measure, and mix ingredients, wash peel, cut and shred fruits and vegetables, and trimming and cutting meat, poultry and fish for use. Control food waste, loss and usage per Guidelines for Operations. Assisting in setting plans and actions to correct any food cost problems. Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages. Start food items that are prepared ahead of time taking into consideration meeting rooms, hospitalities or employee events. Whenever possible, avoid over preparation. Assist in preparation, production, and service of special functions. Filter oil in deep fat fryer daily. Assist in storing food when any deliveries arrive. Date and rotate all food containers as required. Be able to set up, operate, clean, and sanitize all equipment in a safe manner. Check condition of area and equipment, notifying your manager of areas needing attention. Follow sanitation standards at all times making sure to follow proper hand washing techniques as frequently as possible. Be extremely aware of cross contamination and how to avoid it. Practice safety standards at all times. Cook for the breakfast or dinner meal periods to support the restaurant as needed. Other duties as assigned by the supervisor

Requirements

Have thorough knowledge of emergency procedures.
Requires good communication skills, both verbal and written.
Good attention to detail
Ability to work under a high pressure environment
Knowledge of food and beverage products
At least one year of experience as a cook
Must be able to work weekends and holidays

Responsibilities

Ensure high levels of food quality, presentation and cost control according to recipe cards
Food preparation will include operating a variety of kitchen equipment to measure, and mix ingredients, wash peel, cut and shred fruits and vegetables, and trimming and cutting meat, poultry and fish for use.
Control food waste, loss and usage per Guidelines for Operations.
Assisting in setting plans and actions to correct any food cost problems.
Check pars for shift use; determine necessary preparation, freezer pull and line set up.
Note any out of stock items or possible shortages.
Start food items that are prepared ahead of time taking into consideration meeting rooms, hospitalities or employee events.
Whenever possible, avoid over preparation.
Assist in preparation, production, and service of special functions.
Filter oil in deep fat fryer daily.
Assist in storing food when any deliveries arrive.
Date and rotate all food containers as required.
Be able to set up, operate, clean, and sanitize all equipment in a safe manner.
Check condition of area and equipment, notifying your manager of areas needing attention.
Follow sanitation standards at all times making sure to follow proper hand washing techniques as frequently as possible.
Be extremely aware of cross contamination and how to avoid it.
Practice safety standards at all times.
Cook for the breakfast or dinner meal periods to support the restaurant as needed.
Other duties as assigned by the supervisor