Line Cook | Buffalo Marriott LECOM HARBORCENTER

Marriott-International; Buffalo (NY); On-site; USD 23,000 - 30,000; Full time

Benefits offered by this job

Health insurance

401k

Paid time off

8 Paid holidays

Marriott hotel discounts

2 complimentary night stays per year

1 complimentary meal per shift

Job summary

Marriott-International in Buffalo, NY is seeking a line cook to support hotel dining operations. You will prepare menu items, maintain quality, and work closely with the Executive Chef to ensure service excellence.

The role emphasizes sanitation, consistency, and adherence to health standards, with opportunities for growth in a busy hospitality kitchen. Flexibility for weekends and holidays required.

Qualifications

• Proven experience as a line cook or relevant role.
• Great attention to detail and creativity.
• High school diploma or equivalent; culinary certification and food safety certification preferred.
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition.

Responsibilities

• 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.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Skills

Line cook experience

Creativity

Attention to detail

Communication

Physical stamina

Education

High school diploma or equivalent

Culinary certification

Food safety certification

Job description

Job Type: Full-time and Part-time positions available

Pay: Starting at $19.50 per hour. Rate based on experience.

Work Location: In person

Benefits:

• Health insurance / 401k
• Paid time off
• 8 Paid holidays
• Marriott Hotel Discounts at any Marriott property in the world!
• 2 Complimentary night hotel stays per year at any Shaner Managed property
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.

Description:

• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Creates and designs new and unique menu items.
• Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines.
• Ensure that all food and beverage products are consistently prepared and served according to hotel standards.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the culinary preventative maintenance programs.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the kitchen areas, associates, and guests.

Responsibilities:

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. Maintain organization, cleanliness and sanitation of work areas and equipment.

Qualifications:

• Proven experience as a line cook or relevant role.
• Great attention to detail and creativity.
• High school diploma or equivalent; culinary certification and food safety certification preferred.
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition. Safe food handling certificate preferred.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• Physical strength and stamina to spend long hours standing and performing repetitive motions.