Marriott Pontiac at Centerpoint - Line Cook

Aimbridge Hospitality•Pontiac, MI

1d•Onsite

About The Position

A line cook is responsible for preparing and cooking all food items according to standardized recipes for various outlets including the Corporate HQ, Banquets/Catering, and Executive Lounge. The role emphasizes maintaining high standards for appealing and appetizing food, ensuring kitchen cleanliness, sanitation, and safety, while minimizing waste and maximizing cost/production efficiency.

Requirements

High School diploma or equivalent and/or experience in a hotel or a related field preferred.
Food Handlers Certification (must comply with State requirements).
Ability to convey information and ideas clearly.
Ability to evaluate and select among alternative courses of action quickly and accurately.
Ability to work well in stressful, high pressure situations.
Ability to maintain composure and objectivity under pressure.
Maintain regular attendance in compliance with Aimbridge Hospitality standards.
Maintain high standards of personal appearance and grooming, including proper uniform and name tag.
Comply with Aimbridge Hospitality standards and regulations for safe and efficient operations.
Comply with certification requirements (e.g., Food Handlers, Safety).
Maintain a friendly and warm demeanor at all times.
Thorough knowledge of menus and preparation requirements.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparations prior to opening.
Maintain post on kitchen line during operating hours.
Know the location and operation of all fire extinguishing equipment.
Be familiar with all hotel policies and house rules.
Be familiar with hotel's emergency procedures.
Use Production Charts as specified by Aimbridge Hospitality standards.
Be attentive, friendly, helpful, and courteous to guests, managers, and other associates.
Maintain the "Clean As You Go" policy.
Sign keys out and back in under supervision as needed.

Responsibilities

Prepare and cook food items according to standardized recipes.
Ensure the highest standards for appealing and appetizing food production.
Maintain cleanliness, sanitation, and safety in the kitchen and work areas.
Minimize waste and maximize cost/production ratio.
Prepare buffet food items and maintain the kitchen line during operating hours.
Prepare food for Banquets and Associate Cafeteria as required.
Prepare all foods following standard recipes and specials under direction.
Break down buffets and kitchen line, storing food and equipment properly.
Work banquet food stations as scheduled.
Operate and maintain cleanliness of all kitchen equipment.
Practice safe work habits to avoid injury.
Assist in storage and rotation of food items.
Attend meetings as required by management.
Perform any other duties as requested by management.
Interact with guests and colleagues, occasionally unsupervised.
Maintain a high level of trust and responsibility.
Represent the company with reputation and good character, exercising sound judgment.