Cook (PM Shift)

AC By Marriott Vancouver Waterfront•Vancouver, WA

1d•Onsite

About The Position

Ondus Restaurant on the Waterfront inside of the AC Marriott Hotel Vancouver, WA is currently seeking for a PM shift Cook to join our growing restaurant team! Bring your culinary skills and join our team as a Cook, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. This role follows established recipes and portion standards, works closely with banquet and kitchen teams, and helps deliver safe, consistent, high-quality meals in a timely manner.

Requirements

High School Diploma or GED.
At least 1-year working experience as a Cook in a hotel, restaurant or full-service hotel preferred.
Ability to read and follow standardized recipes, production instructions, and portion guidelines.
Ability to communicate clearly and work cooperatively with people in a fast-paced, team-oriented environment.
Ability to manage multiple priorities while meeting the timelines and quality standards.
Familiarity with plated meals, buffets, receptions, and changing guest counts.
Strong preparation, time-management, and station-management skills.
Comfort adjusting to menu changes, special requests, service updates.
Care with presentation, portion accuracy, labeling, sanitation, and food quality.
Respectful, dependable, and willing to support colleagues across kitchen.

Responsibilities

Learn menus, recipes, preparation, and presentation.
Review menus, production notes, service times, and special instructions to organize prep priorities and required quantities.
Wash, trim, cut, portion, marinate, season, and otherwise prepare ingredients according to recipes, prep lists, and scheduled production needs.
Prepare sauces, soups, proteins, vegetables, starches, and other menu components in appropriate batch sizes while maintaining consistency throughout production.
Cook and finish food for plated meals, receptions, catered functions, meetings, and other event formats according to the service plan.
Follow standardized recipes, yield expectations, portion standards, preparation methods, and presentation guidelines to support accurate and consistent production.
Coordinate cooking schedules, quantities, pickup times, and service needs with chefs, banquet leads, servers, and kitchen teammates.
Check flavor, doneness, temperature, freshness, texture, appearance, and consistency before and during service, and communicate concerns promptly.
Set up assigned workstations, gather equipment and ingredients, stock service areas, and maintain an organized workflow before and during operation.
Record production quantities, leftovers, waste, or other preparation details when required, and communicate unusual variances or shortages.
Prepare or direct preparation of food served using established production procedures.
Determine amount and type of food and supplies required using production systems.
Always Keep work area neat and clean, as well as maintain equipment used in food preparation.
May prep all food for next shift and for the following day.
Work with servers to ensure guest satisfaction and resolve complaints about food service as needed.
Perform other tasks as required and assigned by the Department Head.