Cook III Casual Dining

Marriott•Atlanta, GA

13d•Onsite

About The Position

The Cook III is responsible for preparing ingredients for cooking, including portioning, chopping, and storing food. This role involves washing and peeling fresh fruits and vegetables, weighing, measuring, and mixing ingredients, and preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklists. The Cook III will also prepare cold foods, operate various kitchen appliances, test foods for doneness, monitor food quality, and set up and break down the work station. Serving food in proper portions and maintaining a clean and disinfected kitchen area, tables, tools, knives, and equipment are also key responsibilities. Additionally, the role requires checking and ensuring the correct temperature of appliances and food, following all company and safety policies, reporting maintenance needs, and completing safety training. The position also involves maintaining a professional appearance, protecting company assets, communicating clearly, developing positive working relationships, and ensuring adherence to quality standards. Physical requirements include standing, sitting, or walking for extended periods, reaching overhead and below the knees, and moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance. Reasonable job duties as requested by supervisors must also be performed.

Requirements

High school diploma or G.E.D. equivalent.
At least 1 year of related work experience.
No supervisory experience.
None

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 checklist.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
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.
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.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
Perform other reasonable job duties as requested by Supervisors.