Line Cook

Marriott El Paso; El Paso (TX); On-site; USD 28,000 - 40,000; Full time

Job summary

A leading hospitality company is seeking a dedicated Cook to prepare and serve high-quality meals in a fast-paced kitchen environment. The role involves cooking a variety of proteins and vegetables, ensuring kitchen standards are met, and maintaining a clean workspace. Candidates should have culinary training, strong food preparation skills, and the ability to work efficiently under pressure. This is an excellent opportunity for someone passionate about the culinary arts!

Qualifications

• Experience in cooking various food items is crucial.
• Knowledge of food safety and sanitation standards.
• Ability to work in a high-pressure kitchen environment.

Responsibilities

• Prepare and cook a variety of hot food products.
• Maintain cleanliness of kitchen equipment and workstations.
• Follow recipe specifications and portion sizes.

Skills

Attention to detail

Food preparation skills

Cooking methods knowledge

Time management

Education

Culinary Arts Certification

Job description

Summary of Position:

Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products as well as prepare and portion food products before cooking. Also, perform other duties in the areas of food and final plate preparation including plating and garnishing cooked items and preparing appropriate garnishes for all hot menu item plates.

Duties & Responsibilities:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions of food products before cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares items for broiling, grilling, frying, sautéing, or other cooking methods by portioning, battering, breading, seasoning, and/or marinating.
• Follows proper plate presentation and garnish setup for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef or manager-on-duty.
• Perform all dishwashing duties.
• Help where needed.
• Rotating schedule (some weekends and holidays will be required).