PM Cook III, Bourbon Steak

Marriott•Charlotte, NC

6d•Onsite

About The Position

The Cook III at Bourbon Steak, located at The Ritz-Carlton Charlotte, prepares, cooks, and presents high-quality menu offerings with precision and attention to detail. The role works collaboratively with kitchen team members to support a seamless guest experience and the elevated service expected in fine dining. Responsibilities include ingredient preparation and portioning, cooking menu items, preparing cold foods, operating kitchen equipment, monitoring quality and food safety, and maintaining an organized, clean workstation. The position is expected to uphold food safety, sanitation, cleanliness, and product-quality standards; follow company and safety policies; promptly report maintenance concerns, accidents, injuries, and unsafe conditions; communicate professionally; and participate in required training. The role involves standing and moving around the kitchen for extended periods, repetitive physical motions, and moving items weighing up to 25 pounds without assistance. A high school diploma or GED and at least one year of related work experience are preferred. No supervisory experience or license/certification is required.

Requirements

At least 1 year of related work experience (preferred qualification).
Ability to stand, walk, and move throughout the kitchen for extended periods.
Ability to reach, bend, twist, pull, stoop, and perform repetitive motions.
Ability to safely move, lift, carry, push, and pull items weighing up to 25 pounds without assistance.

Nice To Haves

High school diploma or GED equivalent.
No supervisory experience is required.
No license or certification is required.

Responsibilities

Prepare, portion, chop, measure, and mix ingredients accurately.
Cook and present menu items with precision and attention to detail.
Operate kitchen equipment safely and effectively.
Monitor food quality, portioning, cooking temperatures, and product consistency against culinary and food-safety standards.
Prepare and present cold food items accurately.
Set up, maintain, and break down workstations to support efficient workflow and an organized kitchen.
Clean and sanitize kitchen areas, equipment, tools, and utensils.
Maintain food safety, cleanliness, and product-quality standards.
Follow company, safety, sanitation, and security policies and procedures.
Promptly report maintenance concerns, accidents, injuries, and unsafe conditions.
Communicate professionally and support a respectful, service-focused work environment.
Maintain a professional appearance, protect company assets, and safeguard confidential information.
Participate in required training and uphold operational standards.