Hotel Line Cook - Craft Dishes & Guest Experience

COMMONWEALTH LODGING MANAGEMENT LLC; Oxford (MS); On-site; USD 22,730 - 32,373; Full time

Job summary

Courtyard by Marriott Oxford, MS is hiring a Line Cook. This role supports the head/sous chef, handling assigned stations on the line and assisting with plating, food prep, and adherence to recipes and health codes.

You will work in a hotel kitchen operating seven days a week; must wear proper uniform, maintain guest relations, and follow safety and sanitation procedures. Candidates should have 1–2 years in food and beverage and solid English communication.

Qualifications

• High School Graduate or GED or work equivalent.
• 1–2 years of experience in food and beverage is preferred.
• Good understanding of the English language and good communication skills.
• Capability to communicate with guests, management and co‑workers to their understanding.
• Previous guest/customer relations training preferred.

Responsibilities

• Be in proper uniform with a nametag. Employees must wear flat, closed‑toe non‑slip shoes.
• Always maintain positive guest relations. Work to resolve guest complaints, ensuring guest satisfaction.
• Communicate effectively with guests as well as team members.
• Maintain knowledge of all hotel features/services, hours of operation, room rates, special packages and promotions, daily house count and expected arrivals/departures, and scheduled daily group activities.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Meet with Head Cook / Sous Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Complete opening duties: set up workstation with required tools, equipment and supplies; inspect the cleanliness and working condition of all tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Head Cook of any supplies that need to be requisitioned; transport supplies from the Storeroom and stock in designated areas; start prep work on items needed for the menu of the day; organize all the various prep items needed from different areas to ensure that all items are in place and ready for service; inform the Chef of any shortages before the item runs out; inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period; communicate assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Closing duties: return all food items to the proper storage areas; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach‑ins/walk‑ins, shelves; return all unused and clean utensils/equipment to the specified locations; turn off all equipment not needed for the next shift.
• Describe all menu items, methods of preparation, and prices as needed; work within policy to accommodate guests' special food requests.
• Notify supervisor of any guest needs or comments.
• Assist in handling emergencies in order to protect guests and associates and preserve the building and its systems during the emergency; act quickly and responsibly to return the building to its normal operating status.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures, as well as the brand standards, policies and procedures.

Skills

English proficiency

Communication skills

Guest relations training

Education

High School Diploma or GED

Job description

Courtyard by Marriott Oxford, MS is hiring a Line Cook. This role supports the head/sous chef, handling assigned stations on the line and assisting with plating, food prep, and adherence to recipes and health codes.

You will work in a hotel kitchen operating seven days a week; must wear proper uniform, maintain guest relations, and follow safety and sanitation procedures. Candidates should have 1–2 years in food and beverage and solid English communication.