Line Cook: Elevate Lunch & Buffet Service

Marriott Internationa; Tucson (AZ); On-site; USD 19,000 - 28,000; Full time

Benefits offered by this job

Medical, dental, and vision (HSA also)

Disability & life insurance

Employee Assistance Program

401(k) with match

Job summary

The Westin La Paloma Resort and Spa in Tucson, AZ is seeking a Line Cook to deliver high-quality dining experiences by preparing food efficiently and consistently for a la carte orders, buffets, banquets, and hors d'oeuvres, while upholding a clean, safe work environment.

Responsibilities include opening the kitchen, preparing sauces and soups, learning menus, storing food properly, and ensuring prompt, accurate service. A 3-month cooking background and a high school diploma are required.

Qualifications

• Minimum of 3 months of cooking experience in a full-service restaurant or hotel.

Responsibilities

• Open the kitchen each morning by preparing and organizing the station and cooking all food necessary for service.
• Prepare items for lunch service including sauces, soups, and buffet entr�es, and transition from breakfast to lunch at the scheduled time.
• Cook orders as received from waitstaff, ensuring promptness, accuracy, and quality.
• Learn and master menus, recipes, preparation methods, and presentation standards.
• Store food properly in containers and at correct temperatures.
• Prepare only the quantity of food needed to meet business demands while maintaining freshness and quality.
• Prepare items in advance for the next shift and the following day as directed by the supervisor.
• Maintain a clean, organized, and sanitary work area, ensuring compliance with health and safety regulations.
• Other duties as assigned.

Skills

Cooking

Time management

Attention to detail

Food safety

Education

High School Diploma or equivalent

Job description

The Westin La Paloma Resort and Spa in Tucson, AZ is seeking a Line Cook to deliver high-quality dining experiences by preparing food efficiently and consistently for a la carte orders, buffets, banquets, and hors d'oeuvres, while upholding a clean, safe work environment.

Responsibilities include opening the kitchen, preparing sauces and soups, learning menus, storing food properly, and ensuring prompt, accurate service. A 3-month cooking background and a high school diploma are required.