Cook 1-On Call-The Ricardo Marriott Hotel

Coury Hospitality•Westlake, TX

2d•Onsite

About The Position

The Ricardo Marriott Hotel is hiring for a Cook I. This role is for someone who believes that memorable hospitality can begin with the very first bite, that fresh ingredients, thoughtful preparation, and consistent execution make every meal special, and that a great kitchen runs on teamwork, communication, organization, and mutual respect. The ideal candidate understands that details matter—from proper seasoning and presentation to temperature, timing, and sanitation—and that every plate should reflect pride in the hotel, the culinary team, and the guest experience. Preparation and cleanliness are just as important as what happens during service, and even the busiest shift can be handled with focus, professionalism, and a little culinary creativity.

Requirements

Previous professional cooking experience required.
Working knowledge of professional cooking techniques, food preparation, and kitchen equipment.
Ability to follow recipes, production sheets, banquet event orders, and presentation standards.
Knowledge of food-safety, sanitation, storage, labeling, and temperature-control procedures.
Ability to understand and follow allergy and dietary-request procedures.
Strong organization, time-management, and communication skills.
Ability to work independently and collaboratively as part of a culinary team.
Food-handler certification required or must be obtained within the timeframe established by the hotel and applicable law.
Ability to work flexible hours, including early mornings, evenings, weekends, and holidays, based on business needs.
Ability to stand and walk for extended periods throughout the shift.
Ability to bend, reach, twist, kneel, lift, carry, push, and pull repeatedly.
Ability to lift or move up to 50 pounds as needed.
Ability to safely use knives, ovens, grills, fryers, slicers, mixers, and other commercial kitchen equipment.
Ability to work around open flames, hot surfaces, steam, sharp objects, cleaning products, and slippery floors.
Ability to work in hot, cold, humid, and fast-paced kitchen environments.
Ability to enter and work in refrigerated and freezer areas as needed.
Ability to perform repetitive food-preparation tasks with accuracy and attention to detail.
Ability to communicate effectively with team members and leaders during active service.
Ability to follow all safety, sanitation, and emergency procedures.

Nice To Haves

High school diploma or equivalent preferred.
Culinary training or coursework preferred.
Hotel, restaurant, banquet, or high-volume culinary experience preferred.
Marriott or full-service hotel experience is a plus.
Bilingual English/Spanish communication skills preferred, but not required.

Responsibilities

Preparing and cooking menu items according to recipes, specifications, and presentation standards.
Working across assigned stations, including sauté, grill, fry, pantry, and banquet production.
Setting up your station with the ingredients, equipment, and supplies needed for a successful service.
Preparing ingredients by washing, cutting, portioning, measuring, and properly storing food.
Coordinating timing with fellow Culinary Curators so each dish is served accurately and on time.
Supporting restaurant, banquet, room-service, and special-event food production as needed.
Reviewing banquet event orders and production needs to help ensure proper preparation and execution.
Checking food for quality, freshness, flavor, appearance, and proper temperature.
Following recipes while maintaining consistency, portion control, and responsible use of ingredients.
Accommodating allergies and dietary requests carefully and according to established procedures.
Keeping workstations, equipment, storage areas, and kitchen spaces clean and organized.
Labeling, dating, rotating, and storing food according to food-safety standards.
Communicating supply needs, equipment concerns, food-quality issues, and operational challenges promptly.
Helping fellow Curators when service becomes busy or priorities change.
Taking pride in the behind-the-scenes preparation that helps every plate leave the kitchen beautifully.