Cook III

Marriott•Dallas, TX

2d•Onsite

About The Position

The Cook III position involves setting up and breaking down workstations, operating various kitchen equipment such as ovens, stoves, grills, microwaves, and fryers to prepare foods. This role also includes preparing cold food, monitoring food quality during preparation, testing food for doneness, and washing and peeling fresh fruits and vegetables. Responsibilities extend to preparing ingredients for cooking, including portioning, chopping, and storing food, as well as weighing, measuring, and mixing ingredients. The Cook III may also prepare special meals or substitute items and serve food in proper portions onto the correct receptacles. Additionally, maintaining a clean and sanitary kitchen environment by washing and disinfecting the kitchen area, tables, tools, knives, and equipment is crucial. The role also requires adherence to company and safety policies, reporting maintenance needs, accidents, and unsafe conditions, and completing safety training. Maintaining a professional appearance, protecting company assets, and providing excellent guest service are also key aspects of this position. Developing positive working relationships, supporting team goals, and communicating clearly are essential. The position requires the ability to stand, sit, or walk for extended periods, reach overhead and below the knees, and perform tasks involving bending, twisting, pulling, and stooping. It also involves moving, lifting, carrying, pushing, and pulling objects weighing up to 25 pounds without assistance. Performing other reasonable job duties as requested by supervisors is also part of the role.

Requirements

High school diploma or G.E.D. equivalent.
At least 2 years of related work experience.
No supervisory experience.
No specific license or certification required.

Responsibilities

Set-up and break down work station.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare cold food.
Monitor food quality while preparing food.
Test foods to determine if they have been cooked sufficiently.
Wash and peel fresh fruits and vegetables.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Weigh, measure, and mix ingredients.
Prepare special meals or substitute items.
Serve food in proper portions onto proper receptacle.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
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.
Welcome and acknowledge all guests according to company standards.
Anticipate and address guests’ service needs.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Speak with others using clear and professional language.
Ensure adherence to quality expectations and standards.
Stand, sit, or walk for an extended period of time.
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.