POSITION PURPOSE:
Responsible for various aspects of food handling and preparation. Assist other cooks as needed. Adhere to sanitation practices.
ESSENTIAL FUNCTIONS
COMMUNICATIONS AND WORKBEHAVIOR must be professional. Interactions with associates and guests must be consistent with Westin Values of personal, instinctive, and renewal.
AVERAGE % OF TIME
73% COOKING/PREP; Details vary depending on station/area assigned:
Performs basic line cooking duties including set up and execution in a timely fashion. Sets up station with predetermined mise en place required for service. Performs advanced protein handling, including proper receiving, storage, preparation and cooking procedures including temperatured meats. Standard knowledge of meat, poultry, seafood and fowl production methods; including cuts, trims, grades, portions sizes, specification, product yield, and other specifications. Advanced vegetable preparation including cold and hot prep techniques [ex: knife cuts, blanch, grill, sauté, steam], composed dishes, and vegetarian entrees. Advanced starch preparation and cooking variations on pastas, grains, potatoes and other starchy roots and legumes. Advanced preparation of stock, soup, and secondary sauce preparation; including reductions, emulsifications, demi glace, consommés, etc. Extensive preparation in all areas of a la carte and/or banquet cookery as applicable to areas of responsibility; including grill, sauté, and pantry stations. Performs advanced batch and quantity cooking for banquet functions as well as bulk preparation for banquets including planning and requisitioning. Performs advanced garde manger duties. Ability to set up, prep, coordinate, and oversee banquet functions and outlet operations including directing other associates. Sets up and executes buffet action stations including carving, omelet, wok, pasta, and barbequed meats to temperature. Performs breakfast cooking, including egg preparation omelets, breakfast meats, entrees, a la carte breakfasts, and banquet services. Reads and executes recipes and expands or reduces recipe quantities to modify yield. Execute recipe modification and development when necessary. Performs Japanese breakfast preparation, presentation, cooking and etiquette. Create and communicate daily menu additions using existing product
18% CLEANLINESS/SAFETY:
Identifies, receives, stores, and handles product and applies Department of Health and Ecosure standards. Handles knives in a safe manner. Operates, cleans, and maintains all kitchen equipment. Contacts Engineering and/or advises a Sr. Chef or manager for equipment repair and maintenance issues. Takes corrective action to prevent product loss or damage of food or equipment. Keeps working area clean and free of obstruction. Maintains and supports organization of all products in all work areas and storage. Held responsible for Ecosure standards for all associates on line or in the area of responsibility. Practice sanitation and safety constantly to ensure personal, associate, and guest health. Supports, participates in, and practices safety and the Be Safe Program.
4% ADMINISTRATIVE:
Determines and communicates product needs for production requirements and to maintain inventory. Develops daily food preparation and production list of tasks to be performed. Maintains food and non-food product inventories and storage standards. Order supplies when necessary using the ADACO software system.
5% OTHER:
Provides input for daily menu additions and menu updates. Attends briefings and reads bulletin board to stay current on department and hotel information. Assists in the support or training of other cooks. Delegates duties and reinforces hotel and department standards. Performs other duties as assigned by supervisor. Substitutes or relieves cooks assigned to junior stations as necessary.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all associates are required to fully comply with Marriott rules and regulations for the safe and effective operation of the hotel’s facilities. Associates who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Culinary associates must have own knives and basic hand tools necessary to perform assigned duties. Personal equipment must be maintained in a clean and sanitary condition and without cracks or breaks.
Culinary associates must take personal responsibility to advance skills and knowledge.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
· Consult with supervisor on a daily basis which included checking in and out as well as with other departments that are directly related to the culinary and Food & Beverage department.
· Participate in long range planning.
· Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
· Ability to read recipes and follow their instructions.
· Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
· Basic math computational capability including addition, subtraction, multiplication and division.
· Works under little or no direct supervision and is accountable for subordinate cooks.
· Ability to make rational decisions in a timely manner and take action to support standards and customer satisfaction.
Physical Demands
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Walking and standing is required during most of the workday. Length of time of these tasks may vary from day to day and task to task.
· Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
· Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
· Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
· The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis
- Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers and other office equipment as needed.
QUALIFICATION STANDARDS
Education: High school or equivalent education required.
Experience: Minimum 5 years of documented cooking experience with heavy emphasis on classical methods and regional cooking in a high quality culinary environment. Culinary education applies to experience. Additional experience considered where applicable to responsibilities. At least 1 year of previous supervisory skills. Kitchen terminology required.
Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station.
Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. TB Clearance. Must pass food safety and handling test with 80% or higher. Former culinary training diploma, apprenticeship papers, or equivalent experience required.
Grooming: All associates must maintain a neat, clean, and well-groomed appearance per Marriott standards. Associate must wear non slip footwear.
NOTE:
· This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
· A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
· This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.
· This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.
Job Type: Full-time
Pay: From $31.48 per hour
Expected hours: No less than 30 per week
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fast casual restaurant
Shift:
Weekly day range:
- Monday to Friday
- Weekends as needed
Work Location: In person
