Cook - Full Time - Providence Marriott Downtown

Meyer Jabara Hotels; Providence (RI); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a dynamic team in a renowned hospitality setting as a Line Cook, where your culinary skills will shine. This role involves mastering food production techniques and ensuring high-quality standards in a fast-paced kitchen environment. You will be responsible for not only preparing delicious meals but also for maintaining a clean and organized workspace. With a commitment to guest satisfaction and teamwork, you will play a vital role in creating memorable dining experiences. If you are passionate about food and eager to grow in your culinary career, this position offers the perfect opportunity to showcase your talents and contribute to a thriving kitchen team.

Qualifications

• Minimum 3 months cooking experience at a restaurant or hotel.
• High School Diploma or equivalent is required.

Responsibilities

• Responsible for food production and maintaining quality standards.
• Demonstrates safe food handling and maintains a sanitary work station.

Skills

Computer literacy

Hospitality skills

Multi-tasking

Strong organizational skills

Ability to work under stress

Knife skills

Food safety certification

Education

High School Diploma or equivalent

Tools

Slicer

Grill

Oven range

Convection oven

Fryer

Griddle

Broiler

Food processor

Knives

Job description

Cook - Full Time - Providence Marriott Downtown

Providence, RI 02904, USA Req #1356

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

Interested applicants should send cover letter and resume to: [e-mail]

Job Title: Line Cook

Department: Kitchen/Food and Beverage

Position Summary:

• Responsible for learning and demonstrating proficiency and consistency of food production for a particular station. To maintain and improve the standards of quality in every aspect of preparation.

Essential Functions:

1. Attendance as scheduled is required.
2. Understands production/prep scheduling, creates and/or follows production charts.
3. Strategic prep production to incur minimal waste.
4. Demonstrates safe food handling procedures (labeling, dating, rotating).
5. Uses time productively, organized and combines trips, well planned.
6. Knows how to safely operate and clean all kitchen equipment (where applicable).
7. Completes daily checklists and inspection logs.
8. Maintains a sanitary and organized work station.
9. Complies with portion sizes, quality standards, garnish, as trained and educates others to enforce same standards.
10. Makes effective thoughtful decisions and accepts responsibility for them.
11. Creative problem solver, uses teamwork, empowerment and the Journey principles.
12. Complies with all handbook standards.
13. Demonstrates a “whatever it takes” behavior to please guests.
14. Absolute commitment to improve Guest Satisfaction Scores.
15. Attends and successfully completes “Great Food, Safe Food” training manual.
16. Regularly reports all needed maintenance projects.
17. Checks with supervisor prior to departure.
18. Neat appearance with proper clean uniform, wearing both a hat or hair net and work shoes.

Experience:

1. Education: High School Diploma or equivalent.
2. Minimum 3 months cooking experience at a restaurant or hotel.

Skills:

1. Computer literacy, hospitality skills, ability to multi-task, language proficiency, strong organizational skills, ability to work under high levels of stress, mental and physical.
2. Knife skills beneficial, food safety certified and hospitality skills a plus.

Physical Job Requirements:

1. Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc.
2. Working with extreme temperatures (freezer, direct heat).
3. Hearing: must be able to hear server requests.
4. Vision: must be able to check food for accuracy and wholesomeness.
5. Speech: must be able to communicate to servers and management any situations that require attention.
6. Literacy: must be able to read tickets.

Equipment:

1. Slicer, grill, oven range, convection oven, fryer, griddle, broiler, “pizza hut”, heat lamp, buffalo chopper, blender, food processor, stick blender, micros printer, knives, steam table, refrigeration units, mandolin, spiral slicer.

The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others. Community relationships matter to the team at Meyer Jabara.