Cook II - The Ricardo Marriott

Coury Hospitality; Westlake (TX); In loco; USD 28.000 - 36.000; Tempo pieno

Descrizione del lavoro

The Ricardo Marriott DFW Westlake is seeking a skilled kitchen prep/cook to support breakfast, lunch and dinner service at the assigned station, handling mise en place, station setup and breakdown, and following safety and sanitation standards. You will work under the Sous Chef, prepare ingredients, monitor quality, and maintain cleanliness, while embracing Marriott's guest-centered service culture.

This role emphasizes teamwork, adherence to recipes, and flexibility to work nights, weekends,

Competenze

• Must be able to follow recipes accurately and portion ingredients.
• Able to adapt to changes in menus, staffing, and procedures.
• Capable of following verbal and written instructions.
• Maintain food quality and safety across shifts.
• Work collaboratively with kitchen staff and supervisors.
• May be required to work nights, weekends, and/or overtime.

Mansioni

• Prepares a variety of foods with various cooking methods to meet production schedules.
• Preps ingredients, portions, and assembles items for station use.
• Sets up, clears, and breaks down the workstation.
• Ensures food is prepared per recipes, quality, and presentation standards.
• Washes and disinfects kitchen areas, checks appliance temperatures.
• Maintains sanitation, handles waste, and monitors storage procedures.
• Trains and supports teammates in safety and sanitation practices.
• Communicates promptly about maintenance or safety issues.

Conoscenze

Follow recipes

Adaptability

Verbal & written instructions

Food safety & sanitation

Teamwork

Nights/weekends/overtime

Descrizione del lavoro

Why Work at The Ricardo Marriott?

At The Ricardo Marriott DFW Westlake, we blend timeless elegance with contemporary hospitality to create a stay that feels both refined and effortlessly welcoming. With thoughtfully designed spaces, elevated culinary experiences, and amenities that anticipate every need, our hotel is a destination where details matter. Curators at The Ricardo Marriott thrive in a culture that celebrates excellence, embraces individuality, and brings unmatched moments to life through genuine, guest-centered service.

Why Work at The Ricardo Marriott?

At The Ricardo Marriott DFW Westlake, we blend timeless elegance with contemporary hospitality to create a stay that feels both refined and effortlessly welcoming. With thoughtfully designed spaces, elevated culinary experiences, and amenities that anticipate every need, our hotel is a destination where details matter. Curators at The Ricardo Marriott thrive in a culture that celebrates excellence, embraces individuality, and brings unmatched moments to life through genuine, guest-centered service.

DEPARTMENT: Food and Beverage

REPORTS TO: Sous Chef

STATUS: Non-Exempt

Position Summary

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.

Primary Job Duties

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks down workstation.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-train all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Knowledge, Skills And Abilities

• Ability to follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Physical Demands

• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walk for long periods of time (6 hours or greater).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food.
• Ability to reach, twist trunk and neck frequently.

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.