Cook III

Marriott•Orlando, FL

About The Position

The Cook III prepares and cooks food according to recipes, quality and presentation standards, and food preparation checklists. Duties include preparing ingredients and cold foods, operating kitchen appliances, checking food and appliance temperatures, monitoring food quality, serving appropriate portions, and setting up and breaking down the work station. The role also involves cleaning and disinfecting kitchen areas, tools, and equipment. The Cook III follows company, safety, and security policies; reports maintenance needs, accidents, injuries, and unsafe conditions; and completes required safety training and certifications. The role requires a clean and professional appearance, confidentiality, care of company assets, clear communication, positive working relationships, teamwork, and adherence to quality standards. Other reasonable duties may be assigned by supervisors. The position is with The Ritz-Carlton, part of Marriott International. The company describes its service culture as guided by its Gold Standards, including its Employee Promise, Credo, and Service Values, and emphasizes gracious, thoughtful luxury service and an inclusive, non-discriminatory workplace.

Requirements

At least 1 year of related work experience.
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, storing, washing, peeling, weighing, measuring, and mixing.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists.
Prepare cold foods and operate ovens, stoves, grills, microwaves, and fryers.
Test foods to determine whether they are sufficiently cooked and monitor food quality during preparation.
Set up and break down the work station.
Serve food in proper portions and on 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 and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to a manager; and 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 listen and respond appropriately to other employees’ concerns.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by supervisors.