What are the responsibilities and job description for the Cook I position at Marcus?
POSITION PURPOSE
Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in a specific station.
Essential Functions
Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in a specific station.
Essential Functions
- Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
- Maintain high quality level of food production and presentation.
- Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.
- Check and control the proper storage of product (stocks and sauces needing special attention), and portion control size.
- Keep all refrigeration, storage and working areas in clean, sanitized and working condition to comply with Health Department regulations.
- Responsible for set up station, breakdown, and all necessary advance prep.
- Put all food away that has been requisitioned from storeroom.
- Ensure coolers are cleaned, organized and locked after work is finished.
- Represent the hotel with professionalism and decorum.
- Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
- Follow all Marcus Hotels and Resorts policies and procedures and Marriott Standards.
- Attend all scheduled mandatory Department meetings, trainings and hotel meetings.
- Perform all other related duties and special projects as requested and/or assigned.
- Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
- High school diploma preferred.
- Culinary or Apprenticeship program preferred.
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
- Cooking experience required 1-2 years in a similar position.
- Good working knowledge of accepted safety and sanitation standards.
- Extensive experience with slicers, mixers, grinders, food processors, etc.
- Thorough knowledge of food products, standard recipes, and proper preparation.
- Working in specified work area with high levels of noise and frequent interruptions.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
- Ability to perform duties in confined spaces within extreme temperature ranges.
- Ability to grasp, lift, and/or carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule.
- Ability to stand and/or walk continuously perform essential functions for an extended period of time.
- Must be able to work a varied schedule to include days, evenings, weekends, holidays and the ability to work under pressure.
- Must be able to represent the company in a professional, well-groomed and courteous manner.
- Excellent interpersonal, listening and communication skills to include the ability to read, write, speak, and understand the English Language.
- Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.
- Ability to obtain and maintain an active Lancaster County Food Handler Certification as well as any additional training / certification requirements per Marcus Hotels / Resorts, Marriott and Lancaster County.