Courtyard by Marriott Sedona - Part Time AM Kitchen Cook

Sunridge Hotel Group•Sedona, AZ

10d

About The Position

Prepare food items according to production requirements, recipe cards, and quality standards while maintaining a safe, sanitary work environment. This is a two-day-a-week position, with the possibility of additional hours depending on performance. The employee must be available Sundays and Mondays from 5:30 a.m. to 12:00 p.m. The role includes preparing and presenting food to established portion and quality standards, monitoring inventory and food storage, helping keep the buffet stocked, and supporting food-cost and waste-control practices. The cook also helps maintain kitchen equipment and cleanliness, follows safety and security procedures, and prepares items for the next shift. The position has no supervisory responsibilities. The work environment includes frequent exposure to moving mechanical parts, fumes or airborne particles, and toxic or caustic chemicals; occasional exposure to wet or humid conditions and electrical-shock risk; and usually moderate noise. Physical duties include standing, walking, using hands and arms, climbing or balancing, and stooping, kneeling, crouching, or crawling. The employee must regularly lift or move up to 50 pounds.

Requirements

Must be available to work Sundays and Mondays from 5:30 a.m. to 12:00 p.m.
Less than a high school education; or up to one month of related experience or training; or an equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to present information effectively in one-on-one and small-group situations.
Ability to use common-sense understanding to carry out simple one- or two-step instructions and deal with standardized situations with few or no variables.
Ability to perform each essential duty satisfactorily, with reasonable accommodations available for individuals with disabilities.
Regularly lift or move up to 50 pounds.
Demonstrate problem solving, customer service, teamwork, respect for cultural differences, organizational support, adaptability, punctuality, dependability, initiative, planning and organization, professionalism, quality, productivity, and safe work practices.

Responsibilities

Prepare food items of consistent quality according to recipe cards, production and portion standards, and server requests.
Check items against recipe cards, verify use records for items served, and ensure food is presented efficiently and to quality standards.
Begin preparing items in advance without exceeding estimated needs.
Monitor equipment maintenance and follow the kitchen’s “clean as you go” policy.
Date food containers, rotate stock, and maintain proper temperatures for perishables.
Check pars for the shift, determine preparation needs, pull items from the freezer, and set up the line.
Note out-of-stock items and possible shortages.
Help keep the buffet stocked.
Return unused food items to designated storage areas for the next shift, covering and dating perishables.
Help address food-cost problems and control food waste, loss, and usage according to standard operating procedures.
Assist with preparing vegetables and condiments for the next shift.
Perform other duties as assigned.