Cook I

Marriott•Cape Coral, FL

About The Position

The Cook I prepares and cooks food according to recipes, quality and presentation standards, and food preparation checklists. The role includes preparing cold foods and special meals or substitutions; monitoring food quality and quantity; maintaining food logs; and ensuring proper portions, arrangement, and garnishes. The cook communicates with chefs and Food & Beverage service staff about excess food, daily specials, and unavailable menu items, and requests assistance during busy periods. The position also supports management activities related to employees, including hiring, training, scheduling, evaluation, counseling, discipline, motivation, and coaching. The associate follows company and safety policies, reports maintenance needs and unsafe conditions, completes required safety training, maintains a clean and professional appearance, protects confidential information and company assets, and provides responsive guest service. The role requires teamwork, clear communication, and adherence to quality standards, as well as standing, sitting, or walking for extended periods and handling objects weighing up to 25 pounds without assistance.

Requirements

At least 3 years of related work experience.
Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
Ability to stand, sit, or walk for an extended period and reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Nice To Haves

Technical, trade, or vocational school degree.

Responsibilities

Prepare special meals or substitute items.
Regulate the temperature of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator.
Ensure proper food portions, arrangement, and garnishes.
Maintain food logs and monitor the quality and quantity of prepared food.
Communicate assistance needs during busy periods.
Inform the Chef of excess food items for use in daily specials.
Inform Food & Beverage service staff of menu specials and out-of-stock menu items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
Prepare cold foods.
Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
Follow company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions; and complete safety training and certifications.
Maintain a clean and professional uniform and personal appearance, protect confidential information and company assets, and anticipate and address guests’ service needs.
Communicate professionally, develop positive working relationships, support team goals, and listen and respond to other employees’ concerns.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.