Lead Cook - Dogwood Restaurant - $24.40/hr.

Marriott • Charlotte, NC

5h • Onsite

About The Position

The Lead Cook at Dogwood Restaurant is responsible for preparing special meals or substitute items, regulating temperatures of cooking equipment, and managing food thawing processes. This role ensures proper portioning, arrangement, and garnishing of food, maintains food logs, and monitors the quality and quantity of prepared items. The Lead Cook communicates needs during busy periods, informs the Chef of excess food for specials, and updates Food & Beverage service staff on menu changes. They are expected to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists, including cold foods. Additionally, the Lead Cook assists management with various HR functions such as hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model. They must adhere to all company, safety, and security policies, report maintenance needs, accidents, injuries, and unsafe conditions, and complete required safety training. Maintaining a professional appearance, confidentiality, and protecting company assets are also key. The role involves anticipating guest service needs, communicating professionally, fostering positive working relationships, and supporting team goals. Physical demands include standing, sitting, or walking for extended periods, reaching overhead and below the knees, bending, twisting, pulling, stooping, and lifting objects up to 25 pounds without assistance. The company, Marriott International, is an equal opportunity employer that values diversity and inclusion. The Westin brand, under which Dogwood Restaurant operates, focuses on empowering guests' well-being through unique programming, and seeks passionate, active, optimistic, and adventurous associates who embrace their own well-being.

Requirements

• Ability to prepare special meals or substitute items.
• Ability to regulate temperature of ovens, broilers, grills, and roasters.
• Ability to pull food from freezer storage to thaw in the refrigerator.
• Ability to ensure proper portion, arrangement, and food garnish.
• Ability to maintain food logs.
• Ability to monitor the quality and quantity of food that is prepared.
• Ability to communicate assistance needed during busy periods.
• Ability to inform Chef of excess food items for use in daily specials.
• Ability to inform Food & Beverage service staff of menu specials and out of stock menu items.
• Ability to ensure the quality of the food items.
• Ability to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Ability to prepare cold foods.
• Ability to assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching employees.
• Ability to serve as a role model.
• Ability to follow all company and safety and security policies and procedures.
• Ability to report maintenance needs, accidents, injuries, and unsafe work conditions to manager.
• Ability to complete safety training and certifications.
• Ability to ensure uniform and personal appearance are clean and professional.
• Ability to maintain confidentiality of proprietary information.
• Ability to protect company assets.
• Ability to anticipate and address guests’ service needs.
• Ability to speak with others using clear and professional language.
• Ability to develop and maintain positive working relationships with others.
• Ability to support team to reach common goals.
• Ability to listen and respond appropriately to the concerns of other employees.
• Ability to ensure adherence to quality expectations and standards.
• Ability to stand, sit, or walk for an extended period of time.
• Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

Nice To Haves

• Education: Technical, Trade, or Vocational School Degree.
• Related Work Experience: At least 3 years of related work experience.
• Supervisory Experience: No supervisory experience.

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.

Benefits

• Dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity.
• Actively foster an environment where the unique backgrounds of associates are valued and celebrated.
• Committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
• Empowering guests to regain control and enhance their well-being when they need it most while traveling.
• Ensuring guests can be the best version of themselves.
• Associates are encouraged to embrace their own well-being practices both on and off property.
• Opportunity to do best work, begin purpose, belong to an amazing global team, and become the best version of you.

What This Job Offers

• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees