Cook III

Marriott•Monterey, CA

About The Position

The Cook III prepares and cooks food according to recipes, quality and presentation standards, and food preparation checklists. The role includes preparing ingredients and cold foods, operating kitchen appliances, monitoring food quality and temperatures, and maintaining a clean and disinfected workstation. The Monterey Marriott is partnering with Rouxbe Cooking School to provide culinary associates with access to self-paced online training and culinary lessons intended to support career development. The associate follows company, safety, and security policies; reports maintenance needs, accidents, injuries, and unsafe conditions; completes required safety training and certifications; and maintains a clean, professional appearance and the confidentiality of proprietary information. The position involves working with colleagues to support team goals and quality standards, and performing other reasonable duties requested by supervisors. It requires extended periods of standing, sitting, or walking, reaching and bending, and moving objects weighing up to 25 pounds without assistance.

Requirements

At least 1 year of related work experience (preferred qualification).
High school diploma or G.E.D. equivalent (preferred qualification).
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.
At least 1 year of related work experience.

Responsibilities

Prepare ingredients by 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.
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 appropriate portions and 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; and complete safety training and certifications.
Maintain a clean and professional uniform and personal appearance, protect company assets, and maintain confidentiality of proprietary information.
Communicate clearly and professionally, maintain positive working relationships, and support team goals by listening and responding appropriately to coworkers' concerns.
Ensure adherence to quality expectations and standards.
Perform other reasonable job duties as requested by supervisors.