Cook I - PT

The Lincoln Marriott Cornhusker Hotel; Lincoln (NE); On-site; USD 32,000 - 42,000; Full time

Job summary

The Lincoln Marriott Cornhusker Hotel is seeking a dedicated Line Cook to maintain and set up food production with strict quality control for meats, fish, sauces, stocks, and more. You will prepare station-specific items, ensure presentation excellence, and uphold cleanliness and safety standards.

Responsibilities include setup/breakdown, proper storage, and regular training attendance. The role requires 1–2 years of cooking experience, strong English communication, and physical ability to lift

Qualifications

• High school diploma or equivalent.
• Culinary or apprenticeship training preferred.
• 1–2 years of cooking experience in a similar position.
• Ability to lift up to 100 lbs and work in a high-noise environment.
• Excellent English communication and teamwork.

Responsibilities

• Prepare all station-specific food items according to recipes and guest checks to ensure consistency.
• Maintain high quality level of food production and presentation.
• Visually inspect appearance for proper taste, color, and presentation.
• Check and control proper storage of product and portion control size.
• Keep refrigeration, storage and working areas clean and sanitized to Health Department standards.
• Set up station, breakdown, and all necessary advance prep.
• Put away requisitioned food from storeroom.
• Ensure coolers are cleaned, organized and locked after work.
• Represent the hotel with professionalism and decorum.
• Attend all mandatory department meetings and trainings.
• Follow Marcus Hotels and Resorts policies and Marriott Standards.
• Perform other duties and special projects as assigned.

Skills

Interpersonal skills

Communication skills

English proficiency

Education

High school diploma

Culinary or Apprenticeship training

Tools

Kitchen equipment handling

Job description

Description

POSITION PURPOSE

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in a specific station.

ESSENTIAL FUNCTIONS

• Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
• Maintain high quality level of food production and presentation.
• Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
• Check and control the proper storage of product (stocks and sauces needing special attention), and portion control size.
• Keep all refrigeration, storage and working areas in clean, sanitized and working condition to comply with Health Department regulations.
• Responsible for set up station, breakdown, and all necessary advance prep.
• Put all food away that has been requisitioned from storeroom.
• Ensure coolers are cleaned, organized and locked after work is finished.
• Represent the hotel with professionalism and decorum.
• Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
• Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.
• Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
• Perform all other related duties and special projects as requested and/or assigned.

POSITION REQUIREMENTS

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
• High school diploma preferred.
• Culinary or Apprenticeship program preferred.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Cooking experience required 1-2 years in a similar position.
• Good working knowledge of accepted safety and sanitation standards.
• Extensive experience with slicers, mixers, grinders, food processors, etc.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Working in specified work area with high levels of noise and frequent interruptions.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Ability to perform duties in confined spaces within extreme temperature ranges.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
• Ability to stand and/or walk continuously perform essential functions for an extended period of time.
• Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
• Must be able to represent the company in a professional, well-groomed and courteous manner.
• Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.
• Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
• Ability to obtain and maintain an active Lancaster County Food Handler Certification as well as any additional training / certification requirements per Marcus Hotels / Resorts, Marriott and Lancaster County.

Equal Opportunity Employer