Cook I – PT

Marcus Corporation; Murdock (NE); On-site; USD 19,000 - 25,000; Full time

Job summary

Marcus Hotels and Resorts in Nebraska is seeking a Station Cook to maintain and set up food production and quality control for meats, fish, fowl, sauces, stocks, and more. You will prepare items per recipes and ensure presentation meets standards.

Requirements include a high school diploma (culinary training preferred), 1–2 years cooking experience, and strong sanitation practices. Ability to lift up to 100 lbs and work varied shifts is needed.

Qualifications

• High school diploma or equivalent; culinary training preferred.
• Experience with safe food handling and sanitation standards.
• 1–2 years cooking experience in a similar role.

Responsibilities

• Prepare station-specific items per recipes or guest checks.
• Maintain high quality of food production and presentation.
• Inspect appearance, taste, color, and presentation.
• Control storage, portion sizes, and stock handling.
• Keep areas clean and sanitized per regulations.
• Set up, prep in advance, and breakdown station.
• Store requisitioned food from storeroom and secure coolers.

Skills

Manual dexterity

Cooking

Food handling

Communication

Reading/writing English

Education

High school diploma

Culinary training

Tools

Slicers

Mixers

Grinders

Food processors

Job 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

1. 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.

2. Maintain high quality level of food production and presentation.

3. Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.

4. Check and control the proper storage of product (stocks and sauces needing special attention), and portion control size.

5. Keep all refrigeration, storage and working areas in clean, sanitized and working condition to comply with Health Department regulations.

6. Responsible for set up station, breakdown, and all necessary advance prep.

7. Put all food away that has been requisitioned from storeroom.

8. Ensure coolers are cleaned, organized and locked after work is finished.

9. Represent the hotel with professionalism and decorum.

10. Attend all scheduled mandatory Department meetings, trainings and hotel meetings.

11. Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.

12. Attend all scheduled mandatory Department meetings, trainings and hotel meetings.

13. Perform all other related duties and special projects as requested and/or assigned.

POSITION REQUIREMENTS

1. 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.

2. High school diploma preferred.

3. Culinary or Apprenticeship program preferred.

4. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

5. Cooking experience required 1-2 years in a similar position.

6. Good working knowledge of accepted safety and sanitation standards.

7. Extensive experience with slicers, mixers, grinders, food processors, etc.

8. Thorough knowledge of food products, standard recipes, and proper preparation.

9. Working in specified work area with high levels of noise and frequent interruptions.

10. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.

11. Ability to perform duties in confined spaces within extreme temperature ranges.

12. Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.

13. Ability to stand and/or walk continuously perform essential functions for an extended period of time.

14. Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.

15. Must be able to represent the company in a professional, well-groomed and courteous manner.

16. Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.

17. Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.

18. 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