Cook 2 (Line Cook) - Banquets

JW Marriott Savannah•Savannah, GA

6d•Onsite

About The Position

The Cook is responsible for preparing food items for the Restaurants, Room Service, Employee Cafeteria, and Banquets according to standardized recipes. The role maintains high standards for appealing food presentation while ensuring kitchen and work-area cleanliness, sanitation, and safety, and minimizing waste while maximizing the cost-to-production ratio. The position is with Kessler Hospitality at the JW Marriott Savannah Plant Riverside District in Savannah, Georgia.

Requirements

Culinary experience required.
High School diploma or equivalent and/or experience in a hotel or related field preferred.
Ability to work flexible and sometimes long hours.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to stand for the entire shift.
Ability to withstand hot and cold temperature variations.
Thorough knowledge of menus and preparation requirements according to hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before the restaurant opens so guests are served promptly during Restaurant and Room Service hours.
Prepare and display buffet items according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary work environment and follow proper food handling, storage, and sanitation practices.
Prepare banquet food as required, following Banquet Event Order specifications.
Prepare and serve Employee Cafeteria food as specified by the Chef or Kitchen Supervisor.
Prepare foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
Break down buffets and the kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire-extinguishing equipment.
Practice safe work habits to avoid injury to self and other employees.
Use Production Charts according to hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and Company regulations regarding food, storage standards, and safety.
Operate kitchen equipment and maintain its cleanliness.
Follow the “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program (EAP)
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law