Cook I

Marriott•Mclean, VA

3d•$24 - $25•Onsite

About The Position

This position is responsible for determining food presentation using the BEO and creating decorative food displays. The Cook I will prepare special meals or substitute items, assist with banquet plate-ups, and communicate any assistance needed during busy periods to the Chef. Key responsibilities include ensuring proper portion, arrangement, and food garnish, monitoring the quality and quantity of food prepared and served, and preparing proper plate and platter presentations for banquets. The role also involves setting up and operating action stations for banquets or buffets, carving buffet meats as requested by guests, and supporting banquet and buffet operations by ensuring adequate stock of all items. Additionally, the Cook I will operate various kitchen appliances to prepare foods, prepare ingredients for cooking, and prepare and cook food according to recipes and quality standards. The role also includes preparing cold foods. The position also involves assisting management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model, and adhering to all company and safety and security policies and procedures. This includes reporting maintenance needs, accidents, injuries, and unsafe work conditions, completing safety training and certifications, and ensuring uniform and personal appearance are clean and professional. The Cook I will also support the team to reach common goals and ensure adherence to quality expectations and standards. Physical requirements include standing, sitting, or walking for extended periods, reaching overhead and below the knees, and moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 50 pounds without assistance. Other reasonable job duties may be requested by Supervisors.

Requirements

At least 3 years of related work experience.
No supervisory experience.

Nice To Haves

Technical, Trade, or Vocational School Degree.
None

Responsibilities

Determine how food should be presented using the BEO and create decorative food displays.
Prepare special meals or substitute items.
Assist with Banquet plate-ups.
Communicate any assistance needed during busy periods to the Chef.
Ensure proper portion, arrangement, and food garnish.
Monitor the quality and quantity of food that is prepared and the portions that are served.
Prepare proper plate and platter presentations for banquets.
Set up and operate action stations for banquet or buffet.
Carve buffet meats as requested by guests.
Support banquet and buffet by ensuring adequate stock of all items.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
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; protect company assets.
Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time.
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 50 pounds without assistance.
Perform other reasonable job duties as requested by Supervisors.