Line Cook Mastery: Craft Memorable Hotel Dining

Coury Hospitality; Texas; Hybrid; USD 30,000 - 42,000; Full time

Job summary

The Ricardo Marriott Hotel is seeking a Cook I to join our hotel culinary team in Wisconsin. This role focuses on preparing and cooking menu items to spec, maintaining clean, organized stations, and coordinating with teammates to ensure timely, high-quality service for guests and events.

Ideal candidates will have prior cooking experience in a hotel or high-volume setting, familiarity with safety standards, and the ability to follow standardized recipes and production sheets.

Qualifications

• High school diploma or equivalent preferred.
• Culinary training or coursework preferred.
• Previous professional cooking experience required.
• Hotel, restaurant, banquet, or high-volume culinary experience preferred.
• Marriott or full-service hotel experience is a plus.
• Knowledge of food-safety, sanitation, storage, labeling, and temperature-control procedures.
• Ability to follow recipes, production sheets, banquet event orders, and presentation standards.
• Ability to work flexible hours including mornings, evenings, weekends, and holidays.
• Bilingual English/Spanish communication skills preferred, but not required.

Responsibilities

• Preparing and cooking menu items according to recipes, specifications, and presentation standards.
• Working across stations including sauté, grill, fry, pantry, and banquet production.
• Setting up your station with ingredients, equipment, and supplies for service.
• Preparing ingredients by washing, cutting, portioning, measuring, and storing food.
• Coordinating timing with teammates so each dish is served accurately and on time.
• Supporting restaurant, banquet, room-service, and special-event food production as needed.
• Reviewing banquet orders and production needs to ensure proper preparation and execution.
• Labeling, dating, rotating, and storing food according to food-safety standards.
• Maintaining clean and organized workstations, equipment, and storage areas.

Skills

Strong communication

Time-management

Teamwork

Organizational skills

Attention to detail

Education

High school diploma or equivalent

Culinary training or coursework

Food-handler certification

Job description

The Ricardo Marriott Hotel is hiring for a Cook I.

You should join our team if you believe...

• That memorable hospitality can begin with the very first bite.
• That fresh ingredients, thoughtful preparation, and consistent execution make every meal special.
• That a great kitchen runs on teamwork, communication, organization, and mutual respect.
• That details matter—from proper seasoning and presentation to temperature, timing, and sanitation.
• That every plate should reflect pride in the hotel, the culinary team, and the guest experience.
• That preparation and cleanliness are just as important as what happens during service.
• That even the busiest shift can be handled with focus, professionalism, and a little culinary creativity.

You’re a great fit for this role if you love...

• Preparing and cooking menu items according to recipes, specifications, and presentation standards.
• Working across assigned stations, including sauté, grill, fry, pantry, and banquet production.
• Setting up your station with the ingredients, equipment, and supplies needed for a successful service.
• Preparing ingredients by washing, cutting, portioning, measuring, and properly storing food.
• Coordinating timing with fellow Culinary Curators so each dish is served accurately and on time.
• Supporting restaurant, banquet, room-service, and special-event food production as needed.
• Reviewing banquet event orders and production needs to help ensure proper preparation and execution.
• Checking food for quality, freshness, flavor, appearance, and proper temperature.
• Following recipes while maintaining consistency, portion control, and responsible use of ingredients.
• Accommodating allergies and dietary requests carefully and according to established procedures.
• Keeping workstations, equipment, storage areas, and kitchen spaces clean and organized.
• Labeling, dating, rotating, and storing food according to food-safety standards.
• Communicating supply needs, equipment concerns, food-quality issues, and operational challenges promptly.
• Helping fellow Curators when service becomes busy or priorities change.
• Taking pride in the behind-the-scenes preparation that helps every plate leave the kitchen beautifully.

We’re excited to have you join us because...

• You understand that food quality and consistency are essential to the guest experience.
• You can work independently at an assigned station while contributing to the success of the entire kitchen.
• You remain focused, organized, and calm during high-volume service.
• You have a strong understanding of cooking techniques, kitchen equipment, and food preparation.
• You communicate clearly and respectfully with Culinary, Restaurant, Banquet, Stewarding, and leadership teams.
• You follow recipes and standards while bringing care and craftsmanship to your work.
• You understand the importance of food safety, sanitation, temperature control, and allergen awareness.
• You can manage multiple orders and priorities without sacrificing quality.
• You bring dependability, professionalism, and a team-first mindset to every shift.
• You believe a great cook does more than prepare food—they help create experiences guests remember.

Education and Experience

• High school diploma or equivalent preferred.
• Culinary training or coursework preferred.
• Previous professional cooking experience required.
• Hotel, restaurant, banquet, or high-volume culinary experience preferred.
• Marriott or full-service hotel experience is a plus.
• Working knowledge of professional cooking techniques, food preparation, and kitchen equipment.
• Ability to follow recipes, production sheets, banquet event orders, and presentation standards.
• Knowledge of food-safety, sanitation, storage, labeling, and temperature-control procedures.
• Ability to understand and follow allergy and dietary-request procedures.
• Strong organization, time-management, and communication skills.
• Ability to work independently and collaboratively as part of a culinary team.
• Food-handler certification required or must be obtained within the timeframe established by the hotel and applicable law.
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays, based on business needs.
• Bilingual English/Spanish communication skills preferred, but not required.

Work Environment and Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Ability to bend, reach, twist, kneel, lift, carry, push, and pull repeatedly.
• Ability to lift or move up to 50 pounds as needed.
• Ability to safely use knives, ovens, grills, fryers, slicers, mixers, and other commercial kitchen equipment.
• Ability to work around open flames, hot surfaces, steam, sharp objects, cleaning products, and slippery floors.
• Ability to work in hot, cold, humid, and fast-paced kitchen environments.
• Ability to enter and work in refrigerated and freezer areas as needed.
• Ability to perform repetitive food-preparation tasks with accuracy and attention to detail.
• Ability to communicate effectively with team members and leaders during active service.
• Ability to follow all safety, sanitation, and emergency procedures.

Here’s the Core of Coury Hospitality:

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.

What else do YOU need to know...

This job posting is intended to describe the general nature and level of work being performed by people assigned to this job. It is not intended to include all duties and responsibilities. The order in which duties and responsibilities are listed is not significant. We are an equal opportunity employer.