Cook

Courtyard by Marriott Philadelphia South at The Navy Yard; Philadelphia (Philadelphia County); On-site; USD 32,000 - 46,000; Full time

Job summary

Courtyard by Marriott Philadelphia South at The Navy Yard is seeking a skilled Line Cook to prepare and cook a variety of menu items in a fast‑paced hotel kitchen. You will handle mise en place, operate and rotate through kitchen stations, ensure food safety, maintain cleanliness, and plate dishes to brand standards for restaurant, banquet, and room service.

The role requires strong teamwork, reliability, and the ability to work flexible shifts to support breakfast, lunch, and dinner services in

Qualifications

• Follow all company policies, safety protocols, and procedures.
• Maintain cleanliness and sanitation in accordance with health regulations.
• Prepare hot and cold food for restaurant, banquet, breakfast, lunch, and dinner service.
• Operate kitchen equipment safely and maintain equipment.
• Plate and garnish dishes to presentation standards.
• Communicate effectively with guests, team members, and management.

Responsibilities

• Prepare and cook a variety of menu items in accordance with recipes and standards.
• Perform food preparation tasks including washing, cutting, portioning, weighing, mixing, and proper storage of ingredients.
• Operate and manage kitchen stations to support efficient workflow.
• Prepare hot and cold items for restaurant, banquet, breakfast, lunch, and dinner service.
• Monitor cooking times, temperatures, and quality to meet food safety standards.
• Plate and garnish food items according to presentation standards.
• Maintain cleanliness and sanitation of kitchen facilities, utensils, and equipment.

Job description

Description

Prepare and cook a variety of menu items in accordance with established recipes, production guidelines, quality standards, and presentation requirements. Perform food preparation tasks including washing, peeling, cutting, chopping, portioning, measuring, weighing, mixing, and properly storing ingredients. Operate and manage assigned kitchen stations, while maintaining efficient workflow and consistent food production. Prepare hot and cold food items for restaurant, banquet, breakfast, lunch, and dinner service as needed. Monitor cooking times, temperatures, and food quality to ensure all products meet established culinary and food safety standards. Utilize various cooking techniques, including grilling, frying, baking, roasting, and sautéing, to produce high‑quality menu offerings. Set up, stock, replenish, and break down workstations to support efficient kitchen operations and service execution. Plate and garnish food items according to company presentation standards and portion specifications.

Safely operate kitchen equipment, including ovens, ranges, grills, fryers, microwaves, mixers, and other food preparation equipment. Maintain cleanliness and sanitation of kitchen facilities, workstations, utensils, cookware, knives, and equipment in compliance with company policies and health regulations. Monitor, record, and verify food storage and equipment temperatures to ensure compliance with food safety requirements. Adhere to all company, local, and state health, sanitation, and workplace safety standards. Assist with inventory management, product rotation, stock replenishment, and waste reduction efforts. Maintain professional standards, exceptional food quality, and efficient kitchen operations while contributing to an outstanding dining experience for guests.

Requirements

Follow all company policies, safety protocols, and security procedures, reporting maintenance issues, accidents, injuries, hazards, and unsafe working conditions to management in a timely manner. Complete all required safety training programs and maintain applicable certifications. Maintain a clean, professional appearance in accordance with company grooming and uniform standards. Communicate effectively with guests, team members, and management using clear and professional language. Establish and maintain positive working relationships with colleagues, contribute to a collaborative team environment, and support department goals and objectives. Respond appropriately to feedback, concerns, and operational needs while promoting a culture of teamwork and professionalism. Consistently adhere to company quality standards, operational procedures, and performance expectations.

Demonstrate the ability to remain standing, walking, or sitting for extended periods during a shift. Perform physical duties that include reaching overhead and below the knees, bending, twisting, pulling, stooping, and other repetitive movements required in a kitchen environment. Safely lift, carry, push, pull, and move items weighing up to 25 pounds without assistance. Maintain awareness of workplace safety practices while performing daily responsibilities. Carry out additional duties and responsibilities assigned by managers to support efficient kitchen operations and exceptional guest service.