Cook I-Elliott Aster

Marriott•Saint Petersburg, FL

About The Position

The Cook I is responsible for preparing special meals or substitute items, regulating the temperature of cooking equipment like ovens, broilers, grills, and roasters, and managing food thawing processes. Key duties include ensuring proper portioning, arrangement, and garnishing of food, maintaining food logs, and monitoring the quality and quantity of prepared food. This role requires communication with Food & Beverage service staff regarding menu specials and out-of-stock items, and informing the Chef about excess food for daily specials. The Cook I must prepare and cook food according to established recipes, quality standards, presentation standards, and food preparation checklists, including cold foods. Additionally, the position involves assisting management with various HR functions such as hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees, and 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 safety training. The Cook I must maintain a clean and professional appearance, ensure confidentiality of proprietary information, and protect company assets. Guest service is paramount, requiring anticipation and addressing guests’ needs, using clear and professional language, and developing positive working relationships with colleagues to support team goals and address concerns. The role also involves ensuring adherence to quality expectations and standards. Marriott International is committed to being an equal opportunity employer, fostering an inclusive environment where diverse backgrounds are valued and celebrated, and is committed to non-discrimination. The Autograph Collection, a portfolio of unique four and five-star independent hotels, seeks individuals who appreciate unique travel experiences.

Nice To Haves

Technical, Trade, or Vocational School Degree
At least 3 years of related work experience
No supervisory experience
No license or certification

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
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 25 pounds without assistance
Perform other reasonable job duties as requested by Supervisors