Cook I-Fine Dining 1

Marriott•Fort Lauderdale, FL

5h•Onsite

About The Position

This role involves monitoring the quality and quantity of food prepared and served, ensuring proper portioning, arrangement, and garnishing. The Cook I will also communicate menu item availability to service staff, manage food thawing from freezer storage, prepare various cuts of meat, operate kitchen equipment such as ovens, stoves, grills, microwaves, and fryers, and prepare sauces, stocks, soups, and cold food items. The position requires the ability to stand, sit, or walk for extended periods and to check and ensure the correct temperature of appliances and food using thermostats and thermometers. Additionally, the Cook I will monitor kitchen supply stock.

Requirements

Ability to stand, sit, or walk for an extended period of time.
Ability to check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.
Ability to monitor stock of kitchen supplies.
Ability to follow all company and safety and security policies and procedures.
Ability to report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
Ability to complete safety training and certifications.
Ability to ensure uniform and personal appearance are clean and professional.
Ability to maintain confidentiality of proprietary information.
Ability to protect company assets.
Ability to welcome and acknowledge all guests according to company standards.
Ability to anticipate and address guests’ service needs.
Ability to develop and maintain positive working relationships with others.
Ability to support team to reach common goals.
Ability to speak with others using clear and professional language.
Ability to ensure adherence to quality expectations and standards.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Nice To Haves

Technical, Trade, or Vocational School Degree.
4 to 6 years of related work experience.
No supervisory experience.

Responsibilities

Monitor the quality and quantity of food that is prepared and the portions that are served.
Ensure proper portion, arrangement, and food garnish.
Inform service staff of 86'ed items and number of available menu specials.
Pull food from freezer storage to thaw.
Prepare various cuts of meat.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare sauces, stock, and soup.
Prepare cold food.
Stand, sit, or walk for an extended period of time.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.
Monitor stock of kitchen supplies.
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.
Welcome and acknowledge all guests according to company standards.
Anticipate and address guests’ service needs.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Speak with others using clear and professional language.
Ensure adherence to quality expectations and standards.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Perform other reasonable job duties as requested by Supervisors.