Cook Open Availability

Marriott•Chesapeake, VA

1d•Onsite

About The Position

LTD Hospitality Group is seeking a Cook. This role requires the ability to work in a fast-paced setting, and a passion for providing exceptional culinary experiences to our guests. Must be able to follow instructions in recipes and be good at multi-tasking. The Cook will ensure high levels of food quality, presentation and cost control according to recipe cards.

Requirements

Requires good communication skills, both verbal and written.
Good attention to detail
Knowledge of food and beverage products
At least one year of experience as a cook
Must be able to work weekends and holidays

Nice To Haves

Ability to work in a fast-paced setting
Passion for providing exceptional culinary experiences to our guests
Able to follow instructions in recipes
Good at multi-tasking

Responsibilities

Food preparation will include operating a variety of kitchen equipment to measure, and mix ingredients, wash peel, cut and shred fruits and vegetables, and trimming and cutting meat, poultry and fish for use.
Control food waste, loss and usage per Guidelines for Operations.
Assisting in setting plans and actions to correct any food cost problems.
Check pars for shift use; determine necessary preparation, freezer pull and line set up.
Note any out of stock items or possible shortages.
Start food items that are prepared ahead of time taking into consideration meeting rooms, hospitalities or employee events.
Whenever possible, avoid over preparation.
Assist in preparation, production, and service of special functions.
Filter oil in deep fat fryer daily.
Assist in storing food when any deliveries arrive.
Date and rotate all food containers as required.
With help from the Dining Room Attendant, clean entire area, close and lock storage cabinets.
Be able to set up, operate, clean, and sanitize all equipment in a safe manner.
Check condition of area and equipment, notifying your manager of areas needing attention.
Follow sanitation standards at all times making sure to follow proper hand washing techniques as frequently as possible.
Be extremely aware of cross contamination and how to avoid it.
Practice safety standards at all times.
Other duties as assigned by the Executive Chef or other managers