PM Line Cook - Spartanburg Marriott

Mainsail Lodging & Development•Spartanburg, SC

About The Position

The Line Cook prepares food for the kitchen’s day-to-day operations across all food and beverage outlets, maintaining standards in accordance with Marriott standards under the Mainsail Lodging & Development franchise. The role includes preparing ingredients and dishes, cooking during meal periods, plating food to chef specifications, monitoring food and preparation inventory, and maintaining clean, organized stations and food storage areas. The Line Cook works collaboratively with other cooks and chefs and may assist with other duties assigned by the manager.

Requirements

At least two years of experience working in a restaurant or hotel kitchen.
Working knowledge of cooking recipes and different cuisines, and ability to operate kitchen equipment.
Strong written and verbal communication skills, including the ability to listen and follow through on task requests.
Experience working collaboratively as part of a team.
A sense of ownership in work.
ServSafe certification or the ability to obtain or renew certification.
Demonstrated ability to prepare great food.
Organizational skills and the ability to maintain a neat and tidy station.
Ability to work cleanly, effectively, and efficiently under pressure.
High school degree, equivalent degree, or higher.
Ability to sit or stand for extended periods, bend, and lift or pull 50 pounds.
Ability to communicate clearly and work long hours as needed.
Ability to make sound judgments quickly, manage multiple tasks and deadlines, work independently, take direction, and provide direction to others.
Ability to manage differing personalities and work effectively in stressful, high-pressure situations.
Ability to maintain confidentiality and anticipate, prevent, identify, and solve workplace challenges.

Responsibilities

Prepare vegetables, sauces, and proteins, including minor butchery.
Cook on the line during meal periods alongside other line cooks and under chefs’ supervision.
Prepare ingredients daily for the regular menu and upcoming specials.
Plate dishes according to chefs’ specifications.
Monitor food and preparation inventory and inform the chef when items need to be ordered.
Keep the station organized and clean; stock and rotate preparation items as needed.
Help maintain the organization of coolers and other food storage areas.
Assist fellow cooks during busy restaurant seatings.
Maintain a clean and orderly kitchen, including stocking and rotating products, cleaning kitchen equipment daily, and assisting with dishwashing.
Perform other necessary duties assigned by the manager.