Lead Line Cook & Kitchen Supervisor (Hotel) $70k+Bonus

Marriott-International; Buffalo (NY); Sur place; USD 70 000 - 77 000; Plein temps

Avantages offerts par ce poste

Health insurance

401k

Paid time off

Marriott hotel discounts

2 complimentary night stays per year

1 complimentary meal per shift worked

Résumé du poste

Marriott-International in Buffalo, NY is seeking a full-time line cook with supervisory experience to join our in-house kitchen team. You will plan, prep, and set up for menu items, ensuring high standards of sanitation and quality while supervising fellow cooks to deliver outstanding dishes.

The role requires flexibility to work weekends, holidays and varied shifts. Strong communication, safety, and culinary skills are essential.

Qualifications

• Minimum of three years of experience as a line cook with supervisory experience.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Computer skills
• Bilingual English/Spanish a plus.

Responsabilités

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Connaissances

Line cook experience

Supervisory experience

Computer skills

Bilingual English/Spanish

Formation

High school graduate or equivalent

Description du poste

Marriott-International in Buffalo, NY is seeking a full-time line cook with supervisory experience to join our in-house kitchen team. You will plan, prep, and set up for menu items, ensuring high standards of sanitation and quality while supervising fellow cooks to deliver outstanding dishes.

The role requires flexibility to work weekends, holidays and varied shifts. Strong communication, safety, and culinary skills are essential.