Cook II

Marriott•Edmonton, AB

28d•Onsite

About The Position

This position is responsible for preparing proper plate and platter presentations for banquets, setting up and operating action stations for banquet or buffet, and carving buffet meats as requested by guests. The Cook II will support banquet and buffet operations by ensuring adequate stock of all items, operating various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers, and preparing ingredients including portioning, chopping, and storing food. Duties also include washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients, and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists. The role involves preparing cold foods, testing food for doneness, and monitoring food quality while preparing food. Additionally, the Cook II is responsible for setting up and breaking down workstations, serving food in proper portions onto proper receptacles, and maintaining a clean and disinfected kitchen area, including tables, tools, knives, and equipment. The role requires adherence to all company and safety and security policies and procedures, reporting maintenance needs, accidents, injuries, and unsafe work conditions to management, and completing safety training and certifications. The Cook II must ensure a clean and professional uniform and personal appearance, protect company assets, anticipate and address guests’ service needs, communicate professionally, support team goals, and ensure adherence to quality expectations and standards. Marriott Hotels strives to elevate the art of hospitality, delivering thoughtful, heartfelt, forward-thinking service. JW Marriott, part of Marriott International's luxury portfolio, focuses on associate well-being, offering opportunities for training, development, recognition, and a community-oriented work experience.

Requirements

High school diploma or G.E.D. equivalent.
At least 2 years of related work experience.
No supervisory experience.
No license or certification.

Responsibilities

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.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Set-up and break down work station.
Serve food in proper portions onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
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.
Anticipate and address guests’ service needs.
Speak with others using clear and professional language.
Support team to reach common goals.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by Supervisors.