On Call Banquet Cook - Marriott Tacoma

Coury Hospitality•Tacoma, WA

23h•Onsite

About The Position

Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:

Requirements

Ability to follow direction with ease.
Good, safe knife and equipment skills.
Good reading and conversion skills.
Ability to absorb a large amount of information in a short period of time.
Ability to use good judgment, initiative and teamwork is necessary.
Ability to adapt to change, new situations, changes in staffing and procedures.
Ability to follow verbal and written instructions.
Ability to maintain food quality no matter what the business and staffing level.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and/or overtime.

Responsibilities

Sets up, clears and breaks down workstation.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
Reports any maintenance problems or other problem areas to Supervisor as they occur.
Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
Controls waste and maintain food cost.
Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
Continually and properly trains and re-train all areas of food preparation, safety, and sanitation.
Maintains and develops teamwork and open lines of communication with employees and supervisors.
Works safely and efficiently with all kitchen equipment.
Responds professionally to all questions and requests.
Works well without supervision, motivate others, show initiative and desire to get things done.
Reports to work on time, in a clean and complete uniform, ready to work.
Any other responsibilities as assigned by supervisor.
Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.