Cook II Gardemanger

Marriott•Chicago, IL

6h•Onsite

About The Position

The Cook II Gardemanger is responsible for preparing plate and platter presentations for banquets and cold foods. This involves operating various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. Key tasks include preparing ingredients (portioning, chopping, storing), cooking food, weighing, measuring, mixing ingredients, and washing/peeling fruits and vegetables. The role requires continuous monitoring of food quality, testing for sufficient cooking, and ensuring products meet specifications, reporting any issues to management. Maintaining a clean and disinfected kitchen area, tools, and equipment, as well as setting up and breaking down workstations, are also crucial. The Cook II must ensure correct appliance and food temperatures. Beyond culinary duties, the position requires adherence to company and safety procedures, reporting maintenance needs or unsafe conditions, and completing safety training. Professional appearance, confidentiality, and asset protection are expected. The role also involves guest interaction, anticipating service needs, and communicating professionally. Developing positive working relationships and supporting team goals are essential for ensuring quality standards. Marriott International emphasizes being an equal opportunity employer, valuing diverse backgrounds, and fostering an inclusive environment, committed to non-discrimination. Sheraton, as part of Marriott International, aims to create a sense of belonging globally, inviting and connecting guests through engaging experiences and thoughtful service.

Requirements

Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping
Ability to stand, sit, or walk for an extended period of time
Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance

Nice To Haves

Education: High school diploma or G.E.D. equivalent
Related Work Experience: At least 2 years of related work experience
Supervisory Experience: No supervisory experience
License or Certification: None

Responsibilities

Prepare plate and platter presentations for banquets
Prepare cold foods
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods
Prepare ingredients for cooking, including portioning, chopping, and storing food before use
Prepare and cook food
Weigh, measure, and mix ingredients
Wash and peel fresh fruits and vegetables
Monitor food quality while preparing food and throughout the day
Test foods to determine if they have been cooked sufficiently
Ensure the quality of the food items and notify manager if a product does not meet specifications
Wash and disinfect kitchen area, tables, tools, knives, and equipment
Set-up and break down work station
Check and ensure the correctness of the temperature of appliances and food
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
Speak with others using clear and professional language
Answer telephones using appropriate etiquette
Develop and maintain positive working relationships with others
Support team to reach common goals
Ensure adherence to quality expectations and standards
Perform other reasonable job duties as requested by Supervisors