BISTRO ATTENDANT/COOK (Courtyard by Marriott Raleigh/Cary Parkside Town Commons)

Courtyard by Marriott; Cary (NC); On-site; USD 18,000 - 25,000; Full time

Job summary

Courtyard by Marriott is seeking a Bistro Cook to prepare and serve menu items for the restaurant and catered events. You will help oversee food cost, ensure timely deliveries, and maintain kitchen cleanliness while meeting presentation standards.

The role emphasizes teamwork, guest satisfaction, and adherence to sanitation and safety protocols. A high school diploma or GED is preferred, with prior hospitality or related experience encouraged.

Qualifications

• High School diploma or GED is desired but not essential.
• Previous related experience – housekeeping, hospitality, cleaning service, supervision - strongly preferred.

Responsibilities

• Plan and prepare various food items and meals for the restaurant and catered functions.
• Oversee food cost and portion control without sacrificing quality.
• Creatively accommodate special requests from guests.
• Ensure food deliveries are timely, accurate and meet presentation standards.
• Assist with quality, cleanliness and organization of the restaurant and kitchen.
• Assist with inventory, ordering and receiving of all food and beverage items.
• Maintain and enforce sanitation and safety standards with anyone entering the kitchen area.
• Support the goals of the hotel through teamwork and collaboration with all departments.
• Seek opportunities to exceed guest and team member’s expectations.
• Maintain safety and security at all times.
• Sets up food and beverages according to established guidelines.
• Cooking and fulfilling orders to Company and Hotel Bistro standards.
• Maintains adequate inventory of food supplies and orders as required.
• Sets up dining area before and after shift 8.
• Clean and busses all tables as necessary.
• Thrive in team settings and capable of working alone.
• Work flexible AM and PM shifts.
• Enjoys delivering legendary customer service.

Skills

Teamwork

Leadership & communication

Attention to detail

English literacy & math

Judgement & decision making

Education

High School diploma or GED

Job description

POSITION SUMMARY:The Bistro Cook is responsible for cooking, serving, and assisting guests in a timely and courteous manner while providing an outstanding guest experience.ESSENTIAL JOB FUNCTIONSPlan and prepare various food items and meals for the restaurant and catered functions.Oversee food cost and portion control without sacrificing quality.Creatively accommodate special requests from guests.Ensure food deliveries are timely, accurate and meet presentation standards.Assist with quality, cleanliness and organization of the restaurant and kitchen.Assist with inventory, ordering and receiving of all food and beverage items.Maintain and enforce sanitation and safety standards with anyone entering the kitchen area.Support the goals of the hotel through teamwork and collaboration with all departments.ADDITIONAL RESPONSIBILITIESSeek opportunities to exceed guest and team member’s expectations.Maintain safety and security at all timesSets up food and beverages according to established guidelines.Food preparation and servingCooking and fulfilling orders to Company and Hotel Bistro standards.Maintains adequate inventory of food supplies and orders as required.Sets up dining area before and after shift 8. Clean and busses all tables as necessary.Thrives in team settings and capable of working aloneWorks flexible AM and PM shiftsEnjoys delivering legendary customer serviceAbility to adhere to brand and company standards as well as food safety practicesOur hotel’s primary goal is to provide hospitality and exceed guest expectations for levels of service, quality, consistency, and attention to detail – all team members are evaluated against this standard.A hotel operates 365 days a year, 24 hours a day. During the course of your scheduled shift, you may be asked to assist in areas of the hotel outside of your typical work areas.EDUCATION AND EXPERIENCEHigh School diploma or general education degree (GED) is desired, but not essential.Previous related experience – housekeeping, hospitality, cleaning service, supervision - strongly preferred.KNOWLEDGE, SKILLS, ABILITIESWork well with other team members and departments.Demonstrates sound judgment and decision making at all times.Show personal leadership and communication skills that motivate, direct, fellow team members in a1constructive manner that strengthens the team.Effectively communicate with hotel guests, clients, and other departments, utilizing courtesy, tact and diplomacy.Possess an eye for detail, so that our Bistro area and hotel areas are maintained in a “like new” condition 6. Safely move furnishings, carts and supplies.Follow directions accurately and efficiently.Read & write English and perform mathematical computations such as adding, multiplyingPHYSICAL/MENTAL DEMANDSWhile performing the duties of this job, the employee may be required to stand, walk, carry, talk, listen and coordinate with other team members. The employee may be required to be on his / her feet for a large portion of the day / shift. Duties may require that the employee stoop, kneel, or crouch; reach with hands and arms; use hands to manipulate tools or controls; be able to lift and / or move heavy objects including chairs, tables, carts / caddies and other furnishings; must be able to lift approximately 20 pounds overhead.Must be able to sustain focus and attentiveness for extended periods of time.Must be able to plan several steps ahead, always being ready to move on to the next task.Physical and Mental Demands and the Environmental FactorsOccasional (1 – 33% of the time)Frequent (34 – 66% of the time)Constant (67 – 100% of the time)_C__ Requires bending or twisting_C__ Requires walking and running_F__ Requires kneeling, crouching, stooping or crawling_C__ Requires repetitive movement_C__ Requires standing_C__ Requires using hands to handle, control, or feel objects, tools or controls_O__ Requires working outside in all types of weather conditions_ O__ Subject to cuts, burns, and bruisesWORKING CONDITIONSKitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.Dining or event room environment.A flexible schedule can vary from week to week; must be available to work on weekends and holidays.