Restaurant Cook II

Marriott•Fort Lauderdale, FL

20h•Onsite

About The Position

The Restaurant Cook II is responsible for setting up and breaking down their work station, operating various kitchen equipment to prepare food, and ensuring food quality. This role involves preparing both hot and cold food items, testing for doneness, and preparing ingredients. The cook will also be responsible for maintaining a clean and sanitary kitchen environment, adhering to company policies, and providing excellent guest service. Additionally, the role requires developing positive working relationships, communicating clearly, and meeting quality standards. Physical requirements include standing, sitting, or walking for extended periods, reaching, bending, twisting, pulling, stooping, and lifting objects up to 25 pounds without assistance. The cook will perform other reasonable duties as requested by supervisors.

Requirements

High school diploma or G.E.D. equivalent.
At least 2 years of related work experience.
No supervisory experience.
None

Responsibilities

Set-up and break down work station.
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
Prepare cold food.
Monitor food quality while preparing food.
Test foods to determine if they have been cooked sufficiently.
Wash and peel fresh fruits and vegetables.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Weigh, measure, and mix ingredients.
Prepare special meals or substitute items.
Serve food in proper portions onto proper receptacle.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
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.
Welcome and acknowledge all guests according to company standards.
Anticipate and address guests’ service needs.
Develop and maintain positive working relationships with others.
Support team to reach common goals.
Speak with others using clear and professional language.
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.