Cook I

Marriott • Tampa, FL

18h

About The Position

The Cook I position involves preparing special meals or substitute items, regulating the temperature of cooking equipment such as ovens, broilers, grills, and roasters, and managing food thawing processes. Key responsibilities include ensuring proper portioning, arrangement, and garnishing of food, maintaining food logs, and monitoring the quality and quantity of prepared food. The role requires effective communication, including informing the Chef of excess food for daily specials and notifying Food & Beverage service staff about menu specials and out-of-stock items. The Cook I is expected to prepare and cook food according to established recipes, quality standards, presentation standards, and a food preparation checklist, including cold foods. Additionally, this role supports management in various human resources functions such as hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, while also serving as a role model. Adherence to all company, safety, and security policies and procedures is mandatory, including reporting maintenance needs, accidents, injuries, and unsafe work conditions, and completing required safety training and certifications. Maintaining a clean and professional appearance, ensuring confidentiality of proprietary information, protecting company assets, anticipating guest service needs, and communicating professionally are also essential. The Cook I is expected to develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns, all while ensuring adherence to quality expectations and standards. Physical demands include standing, sitting, or walking for extended periods, reaching overhead and below the knees, bending, twisting, pulling, stooping, and moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.

Requirements

• At least 3 years of related work experience.

Nice To Haves

• Technical, Trade, or Vocational School Degree.

Responsibilities

• Prepare special meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of food that is prepared.
• Communicate assistance needed during busy periods.
• Inform Chef of excess food items for use in daily specials.
• Inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ensure the quality of the food items.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare cold foods.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
• Serve as a role model.
• Follow all company and safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
• Complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional.
• Maintain confidentiality of proprietary information.
• Protect company assets.
• Anticipate and address guests’ service needs.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Support team to reach common goals.
• Listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards.
• Perform other reasonable job duties as requested by Supervisors.

Benefits

• Opportunities for training
• Opportunities for development
• Opportunities for recognition
• A place where you can pursue your passions in a luxury environment with a focus on holistic well-being.

What This Job Offers

• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees