The Marriott Fisherman's Wharf Hotel is seeking a COOK who will be responsible for preparing, seasoning and cooking variety of dishes such as soups, meats, vegetables, or desserts for the hotel.
The hours worked will vary depending on levels of business. Ideal candidate will have banquet (hot and cold) experience as well as line cooking experience for breakfast, lunch and
Hours are varied and can be as early as 4:30AM or starting as late
as 5:30PM. Depending on the day and the shift, they may have to work as late as 11:30PM at times. Must be able to read English and have an understanding of safety and sanitation. They must be able to work as a team player.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Be able to complete opening duties: a) Set up work station with required mis en place, tools, equipment and supplies. b) Inspect the cleanliness and working condition of all tools, equipment and supplies. c) Check production schedule and pars. d) Establish priority items for the day. e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. f) Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
Inform the Sous Chef/F&B Manager of any shortages before the item runs out.
Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
Communicate any assistance needed during busy periods to ensure optimum service to guests.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Be able to do Closing Duties: a) Return all food items to the proper storage areas. b) Wrap, cover, label and date all items being put away. c) Straighten up and organize all storage areas. d) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. e) Return all unused and clean utensils/equipment to the specified locations. f) Turn off all equipment not needed for the next shift.
We are looking for someone who is able to work both AM and/or PM shifts!
Education & Experience:
Must have good understanding of the English Language. Compute basic arithmetic. Comprehend and follow recipes and cooking techniques. Ability to:
perform job functions with attention to detail, speed and accuracy.
prioritize and organize.
follow directions thoroughly.
work cohesively with co-workers as part of a team.
work with minimal supervision.
High school graduate or equivalent vocational training certificate. Certification of Culinary training or apprenticeship. Knowledge of food preparation and handling.