Cook I

Marriott•Tucson, AZ

9d•Onsite

About The Position

The Cook I prepares and cooks food according to recipes, quality and presentation standards, and food preparation checklists. The role includes preparing cold foods and special meals or substitute items; managing cooking temperatures; thawing food safely; ensuring proper portions, arrangement, and garnish; maintaining food logs; and monitoring food quality and quantity. The Cook I communicates needs during busy periods, informs the Chef about excess food for daily specials, and keeps Food & Beverage service staff informed about specials and unavailable menu items. The position also assists management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, and serves as a role model. The associate follows company, safety, and security policies; reports maintenance needs, accidents, injuries, and unsafe conditions; and completes required safety training and certifications. The role requires professional appearance and conduct, confidentiality, protection of company assets, attention to guest service, clear communication, positive working relationships, teamwork, and adherence to quality standards. Associates may access self-paced online culinary lessons through the Rouxbe Cooking School partnership.

Requirements

At least 3 years of related work experience.
Ability to stand, sit, or walk for extended periods and reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Nice To Haves

Technical, Trade, or Vocational School Degree.

Responsibilities

Prepare special meals or substitute items and prepare cold foods.
Regulate temperatures of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator.
Ensure proper portioning, arrangement, and garnish.
Maintain food logs and monitor the quality and quantity of prepared food.
Communicate assistance needed during busy periods.
Inform the Chef of excess food for use in daily specials.
Inform Food & Beverage service staff of menu specials and out-of-stock items.
Prepare and cook food according to recipes, quality and presentation standards, and food preparation checklists.
Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model.
Follow company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions; complete safety training and certifications.
Maintain a clean and professional uniform and appearance, protect confidential information, and safeguard company assets.
Anticipate and address guests’ service needs; communicate professionally and maintain positive working relationships with coworkers.
Support the team in reaching common goals, listen and respond to employee concerns, and ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.