Cook III - Entry Level

Marriott•Longboat Key, FL

10d

About The Position

The Cook III prepares ingredients and cooks food according to recipes, quality and presentation standards, and food preparation checklists. The role includes preparing cold foods, operating kitchen appliances, checking food for doneness and quality, portioning and serving food, setting up and breaking down the workstation, and cleaning and disinfecting kitchen areas, tools, and equipment. The Cook III also checks appliance and food temperatures. The position requires following company, safety, and security policies; reporting maintenance needs, accidents, injuries, and unsafe conditions; completing required safety training; maintaining a clean and professional appearance; protecting confidential information and company assets; communicating professionally; and working cooperatively with colleagues to meet shared goals and quality standards. Other reasonable duties may be assigned by supervisors.

Requirements

At least 1 year of related work experience.
High school diploma or G.E.D. equivalent is listed as a preferred qualification.
No supervisory experience is required.
No license or certification is required.
Ability to stand, sit, or walk for an extended period or an entire work shift.
Ability to 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

High school diploma or G.E.D. equivalent.

Responsibilities

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 checklists.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine whether they have been cooked sufficiently and monitor food quality while preparing food.
Set up and break down the work station.
Serve food in proper portions onto appropriate receptacles.
Wash and disinfect the kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of appliance and food temperatures.
Follow company, safety, and security policies and procedures.
Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager.
Complete safety training and certifications.
Maintain a clean and professional uniform and personal appearance, protect confidential information, and safeguard company assets.
Communicate clearly and professionally, maintain positive working relationships, support team goals, and respond appropriately to other employees' concerns.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by supervisors.