AM Cook

Marriott•Chesapeake, VA

6d•$16•Onsite

About The Position

The AM 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. With help from the Dining Room Attendant, clean entire area, close and lock storage cabinets. 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. Wash dishes, as needed. Prep cooking to support market, pantry and coffee shop, as well as, banquets. Other duties as assigned by the supervisor

Requirements

Requires good communication skills, both verbal and written
Good attention to detail
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
Operate 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
Assist 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
Avoid over preparation whenever possible
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
Clean entire area, close and lock storage cabinets with help from the Dining Room Attendant
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
Wash dishes, as needed
Prep cooking to support market, pantry and coffee shop, as well as, banquets
Other duties as assigned by the supervisor