What are the responsibilities and job description for the Prep/Line Cook- Marriott Fort Collins, Co position at Marriott Fort Collins, Colorado?

The Marriott Fort Collins, Colorado, is currently searching dynamic Experienced PART TIME LINE / PREP COOK to join our incredibly talented team!

Come be a part of Fort Collins, Colorado's PREMIER Full-Service hotel!

At Marriott, we never stop searching for inventive ways to serve our customers, provide opportunities for our associates, and grow our business. The company that began as a nine-seat A&W root beer stand in 1927 is recognized today as a top employer and for its superior business operations.

Our founders, J.W. and Alice Marriott, started with a small idea : a root beer stand. From there, it grew into a small hotel business, and then another, bigger one. Together they created something that changed their future—and maybe yours.

Wherever you want to go, whoever you want to be, you deserve a career that fulfills your purpose. You deserve to dream without limits.

Be a part of something bigger than yourself, join a team where everyone has a voice. Belong to a community where you are included.

Be inspired by what’s possible and discover your own future. Be challenged, grow and achieve your ambition. At Marriott, be yourself. Begin your purpose, belong to a global community, and become the best version of you. At Marriott… Be you.

Be Inspired! Be Empowered! Be You!

With Marriott’s TakeCare culture, associates are always the heart of our business.” – Bill Marriott

Key Responsibilities :

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
Prepare daily requisitions for supplies and food items for production.
Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
Check and control the proper storage of product and check portion control, to maintain qualify product.
Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)
Must have knowledge of food and beverage preparation and service.
Promptly report all maintenance issues
Properly receive and store food and other deliveries
Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
Participate in physical inventories
Be readily available / approachable for all guests.
Take proactive approaches when dealing with guest concerns. Follow property specific
second effort and recovery plan.
Extend professionalism and courtesy to guests at all times.
Adhere to all applicable Company Standard Operating Procedures.
Maintain open line of communications with each department
Communicate pertinent information
Respond positively to new ideas
Openly accept critical / developmental feedback
Maintain effective communication through the use of meetings, memorandums
Be available to help other departments in emergency situations
Perform other assignments as directed by supervisor or managers
Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
Safety and Security Skills
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Qualifications :

At least one (1) year prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking.

Preferred Qualification :

Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.

This job requires the ability to perform the following :

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.

Must possess basic computational ability.

Ability to read recipes and follow their instructions.

Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

Most work tasks are performed indoors. Temperature is moderate and controlled by hotel

environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens ( 110 degrees F), possible for one hour or more.

Must be able to stand and exert well-paced mobility for up to 4 hours in length.

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 slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

Ability to create, builds, 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 a 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 stretch to fulfill cleaning / inspection tasks.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.

Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.

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 co-workers.

Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Requires finger dexterity to be able to operate equipment.

Ability to obtain and / or maintain any government required licenses, certificates or permits.

Other :

Being passionate about people and service.

Strong communication skills are essential when interacting with guests and employees.

Reading and writing abilities are used often when completing paperwork, logging issues / complaints / requests / information updates, etc.

Basic math skills are used frequently when handling cash or credit.

Problem-solving, reasoning, motivating, and training abilities are often used.

Have the ability to work a flexible schedule including nights, weekends and / or holidays

Amazing Benefits At A Glance :

Team Driven and Values Based Culture

Medical / Dental / Vision

Daily Pay Available

Vacation & Holiday Pay

Employee Assistance Program

Career Growth Opportunities / Manager Training Program

Reduced Room Rates throughout the portfolio

Third Party Perks (Movie Tickets, Attractions, Other)

401(k)

Employee assistance program

Employee discount

Flexible schedule

Flexible spending account

Life insurance

Parental leave

Referral program

PI260490091

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Prep/Line Cook- Marriott Fort Collins, Co

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