Lead Line Cook: Banquets & Hotel Kitchen

St-Petersburg-Marriott-Clearwater; Saint Petersburg (FL); On-site; USD 42,000 - 56,000; Full time

Job summary

St-Petersburg-Marriott-Clearwater invites a qualified Cook II to oversee and assist in the preparation of all menu items for our Restaurant, Dining Outlet, Cafe, Room Service, Employee Cafeteria and Banquets, ensuring quality and visual appeal.

You will lead kitchen duties under pressure, supervise on the line during service, maintain sanitation standards, and train staff to uphold recipe and portion controls across outlets.

Qualifications

• Previous supervisory responsibility preferred.
• 5+ years of progressive kitchen experience or a culinary graduate with 1 year of progressive hotel experience.
• Food Handlers Certification (state requirements) to be provided if needed.
• Must convey information and ideas clearly.
• Able to work well in stressful high-pressure situations.
• Able to anticipate needs and show initiative.

Responsibilities

• Oversee and assist in preparation of all items for Restaurant, Dining Outlet, Cafe, Room Service, Employee Cafeteria and Banquets.
• Supervise kitchen line during service to maintain high standards of efficiency and quality.
• Maintain sanitation and cleanliness; uphold Avion Hospitality standards and recipes.
• Assist with breakdown of buffets and proper storage of food and equipment.
• Ensure knowledge of menus and standard recipes; train staff on procedures.
• Attend meetings as required and perform other duties requested by management.

Skills

Supervisory experience

Communication skills

Able to work under pressure

Attention to detail

Education

Culinary degree or equivalent

Job description

St-Petersburg-Marriott-Clearwater invites a qualified Cook II to oversee and assist in the preparation of all menu items for our Restaurant, Dining Outlet, Cafe, Room Service, Employee Cafeteria and Banquets, ensuring quality and visual appeal.

You will lead kitchen duties under pressure, supervise on the line during service, maintain sanitation standards, and train staff to uphold recipe and portion controls across outlets.