Line Cook

Marriott Albany; City of Albany (NY); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Job summary

The Albany Marriott is seeking a skilled line cook to maintain, set up, and prepare meat, fish, fowl, and other items on the front line. You will follow standard recipes, ensure quality, and maintain logs and temperature controls.

Responsibilities include preparing daily prep lists, ensuring sanitation, and assisting other kitchen staff while adhering to safety procedures. This role requires strong math skills and attention to detail.

Qualifications

• 3 years cooking experience preferred, broiler cooking preferred.
• Hold a current Food Handler Card.
• Basic math and recipe reading skills.
• Good knowledge of sanitation standards.
• Able to operate kitchen equipment safely.

Responsibilities

• Prepare daily prep lists and follow recipes for broiled and sautéed items.
• Maintain cleanliness and sanitation of all areas per health regulations.
• Monitor storage, portions, and logs for temperature control.
• Assist other kitchen personnel as needed.
• Ensure safety and security procedures are followed.

Skills

Cooking experience

Broiler cooking

Food safety knowledge

Basic math skills

English language

Job description

Albany Marriott’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. We are renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

JOB SUMMARY

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

ESSENTIAL JOB FUNCTIONS

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Qualifications

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• 3 years cooking experience preferred. Broiler cooking preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Ability to operate beverage equipment, e.g., coffee maker.

PHYSICAL DEMANDS

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO: We are committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Source: Hospitality Online