Cook 1-On Call-The Ricardo Marriott Hotel

Coury Hospitality•Westlake, TX

1d•Onsite

About The Position

The Ricardo Marriott Hotel is hiring for a Cook I. This role is for individuals who believe that memorable hospitality begins with the first bite, that fresh ingredients and thoughtful preparation make every meal special, and that a great kitchen thrives on teamwork, communication, organization, and mutual respect. The ideal candidate understands that details matter, from 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. This position emphasizes the importance of preparation and cleanliness as much as service execution, and the ability to handle busy shifts with focus, professionalism, and 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.

Nice To Haves

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 stations with necessary ingredients, equipment, and supplies.
Preparing ingredients by washing, cutting, portioning, measuring, and properly storing food.
Coordinating timing with fellow Culinary Curators for accurate and timely dish service.
Supporting restaurant, banquet, room-service, and special-event food production.
Reviewing banquet event orders and production needs for proper preparation and execution.
Checking food for quality, freshness, flavor, appearance, and proper temperature.
Following recipes while maintaining consistency, portion control, and responsible ingredient use.
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.
Assisting fellow Curators during busy periods or when priorities change.
Taking pride in behind-the-scenes preparation that contributes to beautiful plates.