Line Cook

Line Cook is responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station.

ESSENTIAL JOB FUNCTIONS:

• Prepares daily preparation lists for production
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guests' orders to ensure consistency of product.
• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat to maintain quality product.
• Keeps all refrigeration, equipment and storage and working areas in clean, working condition in order to comply with health department regulations.
• Perform any related duties as requested by Executive Chef and Sous Chef.

KNOWLEDGE, SKILLS & ABILITIES

• Hold a current Food Handler Card.
• Broiler cooking experience preferred; 3 years cooking experience including sauté..
• Must have basic knowledge of food and beverage preparations, service standards and guest relations.
• All team members must maintain a neat, clean and well-groomed appearance.

Benefits:

• 401K
• 401K Matching
• Marriott discounted room rates at all Marriott properties around the world
• Holiday Pay
• Sick Pay
• Birthday Holiday Pay
• Associate meals provided
• Uniforms provided

Schedule:

• AM/PM Shift Availability
• Weekends and Holidays required

EOE/M/F/D/V