Prep Cook - Providence Marriott Hotel

Meyer Jabara Hotels; Providence (RI); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a dedicated and proactive leader to enhance customer service and operational efficiency. In this role, you will support the management team by executing functions that improve service quality and customer satisfaction. Your responsibilities will include strategizing food production, ensuring safe food handling, and leading a team to maintain a clean and organized environment. If you thrive in a fast-paced kitchen setting and possess strong hospitality skills, this opportunity is perfect for you to make a significant impact in a dynamic work environment.

Qualifications

• No formal education required, but high school diploma or equivalent desired.
• 1-2 years of experience in a leadership position.

Responsibilities

• Support management through leadership to improve customer service scores.
• Delegate tasks and ensure proper production of associates.

Skills

Hospitality skills

Ability to multitask

Language proficiency

Education

High school diploma or equivalent

Tools

Slicer

Convection oven

Steamer

Broiler

Grill

Fryer

Range

Steam table

Buffalo chopper

Blender

Food processor

Stick blender

Refrigeration

Rolling racks

Job description

Interested applicants should send cover letter and resume to: [e-mail]

Position Summary:

Support Management team through a leadership role to execute servicing of functions, improving customer service scores, delegating and follow through of operation.

Essential Functions:

1. Attendance as scheduled is required.
2. Strategize prep production to incur minimal waste in food and time.
3. Follow up to ensure proper production of other associates has been completed.
4. Able to perform daily change meeting.
5. Able to read BEO’s on our daily charts.
6. Demonstrates safe food handling procedures.
7. Uses time productively, i.e., organized and combines trips, well planned.
8. Knows how to safely operate kitchen equipment.
9. Direct communication with banquet captains and manager during service.
10. Problem solver, quick thinker (make effective, thoughtful decisions and accepts responsibility for them).
11. Able to execute serving smaller functions without supervision.
12. Able to delegate and assign tasks whenever appropriate to maintain a clean environment.
13. Takes initiative (assumes a leadership role).
14. Demonstrates a “whatever it takes” attitude to please guests.

Experience:

1. No formal education required. High school diploma or equivalent desired.
2. One to two years of experience in a leadership position.
3. Able to operate all kitchen equipment.
4. Certified in health and sanitary regulations.

Skills:

Hospitality skills, ability to multitask, language proficiency.

Physical Job Requirements:

1. Bending, lifting, standing, stairs, walking, heat, heavy equipment, etc.
2. Continual standing (except for break period), working with extreme temperatures (freezer, direct heat), lifting (up to 50 pounds), continuous motion (active).
3. Hearing: must be able to take direction from management and/or banquet personnel.
4. Vision: must be able to prepare food to BEO specifications.
5. Speech: must be able to explain food items and know each ingredient.
6. Literacy: must be able to write prep list and communicate direction to fellow associates.

Equipment:

Slicer, convection oven, steamer, broiler, grill, fryer, range, steam table, buffalo chopper, blender, food processor, stick blender, refrigeration, queen, rolling racks.