Lead Cook

Marriott•Houston, TX

52d•Onsite

About The Position

The Marriott Marquis Houston is partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities. This program provides associates with access to hundreds of well-designed and visually appealing lessons that can be immediately applied to their jobs. The role involves preparing special meals, regulating oven temperatures, thawing food, ensuring proper portioning and garnish, maintaining food logs, monitoring food quality and quantity, communicating needs during busy periods, informing the Chef of excess food items, informing Food & Beverage staff of specials and out-of-stock items, and preparing and cooking food according to recipes and standards. Additionally, the position requires assisting management with hiring, training, scheduling, and employee relations, adhering to company policies and safety procedures, maintaining a professional appearance, protecting company assets, anticipating guest needs, communicating professionally, developing positive working relationships, and ensuring adherence to quality standards. Physical requirements include standing, sitting, or walking for extended periods, reaching, bending, twisting, pulling, stooping, and moving objects weighing up to 25 pounds.

Requirements

Technical, Trade, or Vocational School Degree.
At least 3 years of related work experience.
No supervisory experience.
None

Responsibilities

Prepare special meals or substitute items.
Regulate temperature of ovens, broilers, grills, and roasters.
Pull food from freezer storage to thaw in the refrigerator.
Ensure proper portion, arrangement, and food garnish.
Maintain food logs.
Monitor the quality and quantity of food that is prepared.
Communicate assistance needed during busy periods.
Inform Chef of excess food items for use in daily specials.
Inform Food & Beverage service staff of menu specials and out of stock menu items.
Ensure the quality of the food items.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare cold foods.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.
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.
Anticipate and address guests’ service needs.
Speak with others using clear and professional language.
Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees.
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.