IN-ROOM DINING COOK

Benefits: 401(k) Competitive salary Employee discounts Paid time off Applebee’s Lunch & Dinner / In-Room Dining Cook Applebee’s Restaurant & In-Room Dining (IRD) | Dual-Brand Delta Hotels & Fairfield Inn & Suites by Marriott Matteson IL Department: Food & Beverage / Culinary Reports To: Executive Chef / Food & Beverage Manager Position Type: Full-Time / Part-Time Hourly Rate: $17.00–$18.00 per hour Schedule: Shifts scheduled between 9:00 AM–12:00 AM Availability: Open and Flexible, including evenings, weekends, and holidays

POSITION SUMMARY

The Applebee’s Lunch & Dinner / In-Room Dining (IRD) Cook is responsible for the preparation and execution of food for Applebee’s Restaurant and In-Room Dining (IRD) while maintaining established recipes, quality standards, portion specifications, presentation, ticket times, and food safety requirements. This is a hands-on, high-volume culinary position requiring the ability to work efficiently on a fast-paced restaurant line while simultaneously supporting hotel In-Room Dining orders. The Cook must effectively prioritize multiple tickets, communicate with service staff, and maintain consistent food quality regardless of whether the order is being served in the restaurant or delivered to a guest room. The successful candidate will demonstrate strong culinary fundamentals, attention to detail, reliability, teamwork, and the ability to perform effectively under pressure. Because the operation is located within a Marriott-branded hotel, the Cook directly contributes to the overall guest experience and is expected to maintain a strong commitment to quality, consistency, cleanliness, and Marriott hospitality standards.

ESSENTIAL RESPONSIBILITIES

FOOD PREPARATION & LINE COOKING

Prepare and cook Applebee’s menu items according to established recipes and specifications. Prepare and execute In-Room Dining (IRD) food orders accurately and efficiently. Work assigned stations, including grill, sauté, fry, prep, pantry, or other stations as directed. Maintain consistency in taste, portion size, temperature, quality, and presentation. Read and prioritize restaurant and IRD tickets accurately. Prepare multiple orders simultaneously during high-volume service periods. Maintain established ticket-time expectations. Coordinate with servers, IRD associates, expediters, and other culinary team members. Properly portion ingredients and menu items. Follow all approved recipes and preparation procedures. Ensure food is cooked to the appropriate temperature and specifications. Communicate immediately with culinary leadership regarding product shortages, equipment issues, or food-quality concerns.

IN-ROOM DINING (IRD)

Prepare all assigned IRD orders according to established hotel and culinary standards. Ensure IRD orders are accurate, complete, properly portioned, and presented appropriately for room delivery. Verify all food items against the IRD ticket before releasing the order. Maintain appropriate hot and cold food temperatures. Coordinate with IRD/service staff to ensure orders are ready for prompt delivery. Prioritize IRD orders appropriately while maintaining Applebee’s service levels. Communicate delays, missing items, special requests, and unavailable products immediately. Properly package food for transportation to guest rooms. Pay close attention to special requests, dietary requirements, and allergies communicated through the ticket or service team. Maintain the same quality standards for IRD orders as food served in the restaurant.

LUNCH & DINNER OPERATIONS

Be fully prepared and ready to work at the scheduled start time. Support lunch, dinner, and peak business periods. Maintain consistent production throughout the shift. Prepare food according to forecasted business levels. Complete assigned prep work before and during service. Monitor food levels and communicate replenishment needs. Assist other kitchen stations during periods of high volume. Maintain awareness of large parties, special events, hotel occupancy, and increased business demands. Effectively balance restaurant and IRD production priorities.

FOOD QUALITY & PRESENTATION

Ensure every plate leaving the kitchen meets established quality standards. Maintain proper portion sizes and presentation. Monitor food temperatures and cooking times. Inspect food before it leaves the kitchen or is released for IRD delivery. Ensure IRD packaging and presentation are appropriate for guest-room service. Never knowingly send food that does not meet quality standards. Correct errors promptly and professionally. Communicate quality concerns to the Chef or manager immediately.

FOOD SAFETY & SANITATION

Follow all federal, state, and local food safety requirements. Follow proper food handling and storage procedures. Maintain appropriate food temperatures. Properly label and date food products. Follow FIFO inventory rotation. Prevent cross-contamination. Follow proper allergen-control procedures. Maintain proper handwashing and personal hygiene. Clean and sanitize workstations throughout the shift. Properly clean and sanitize cooking equipment, utensils, cutting boards, prep surfaces, and kitchen areas. Properly dispose of food waste and garbage. Report food safety concerns immediately.

PREP & INVENTORY

Complete daily food preparation according to business needs. Prepare ingredients for assigned stations and upcoming service periods. Monitor ingredient levels throughout the shift. Communicate shortages to the Chef or management. Properly rotate food products. Minimize food waste through proper preparation and portion control. Follow established procedures for recording waste. Properly store unused food products.

KITCHEN CLEANLINESS & ORGANIZATION

Maintain a clean, organized, and safe workstation. Keep assigned cooking stations properly stocked and organized. Clean equipment throughout the shift and at the end of service. Complete assigned opening and closing cleaning duties. Maintain refrigerators, freezers, prep areas, and storage areas in an organized condition. Keep floors and work areas clean and free of hazards. Properly store equipment and supplies. Ensure the kitchen is left clean, organized, stocked, and prepared for the next shift.

TEAMWORK & COMMUNICATION

Work effectively with the Executive Chef, Sous Chef, culinary team, servers, IRD associates, managers, and other hotel departments. Communicate clearly regarding restaurant and IRD ticket status, special requests, shortages, and operational concerns. Assist fellow culinary team members during high-volume periods. Maintain clear communication when balancing Applebee’s and IRD orders. Maintain a professional and respectful working relationship with coworkers. Support other kitchen stations when needed. Participate in required meetings and training. Follow direction from culinary and hotel leadership.

MARRIOTT SERVICE CULTURE

Although this is a back-of-house position, the Cook has a direct impact on the guest experience. The successful candidate is expected to: Understand the importance of Marriott service standards. Prepare every plate with care, consistency, and attention to detail. Demonstrate urgency while maintaining food quality. Take pride in food preparation and presentation. Understand that food quality, accuracy, and ticket times directly affect guest satisfaction. Maintain a culture of teamwork, professionalism, and accountability. Support service recovery by promptly correcting food-quality or preparation issues.

PROFESSIONAL STANDARDS

All Cooks are expected to: Maintain a clean and professional appearance at all times. Wear the required culinary uniform and appropriate personal protective equipment. Maintain proper grooming and hygiene standards. Remain attentive and engaged while on duty. Personal cell phone use is not permitted while working, except when authorized by management. Maintain a clean and organized workstation. Demonstrate respect toward guests, coworkers, and leadership. Maintain a positive and professional attitude. Take ownership of food quality and assigned responsibilities. Follow all Applebee’s, Marriott, hotel, company, food safety, and sanitation policies.

REQUIRED QUALIFICATIONS

Previous professional cooking or restaurant kitchen experience preferred. Previous full-service restaurant experience strongly preferred. Previous line-cook experience preferred. Experience preparing food in a hotel or In-Room Dining environment is a plus. Ability to work multiple kitchen stations. Strong understanding of basic culinary techniques. Ability to read and execute recipes accurately. Knowledge of food safety and sanitation practices. Ability to work efficiently in a fast-paced, high-volume environment. Ability to manage restaurant and IRD orders simultaneously. Strong attention to detail. Ability to work well under pressure. Dependable and punctual. Ability to work effectively as part of a team. Ability to stand for extended periods. Ability to safely lift and carry kitchen supplies and equipment.

SCHEDULE & AVAILABILITY

Shifts are scheduled between 9:00 AM and 12:00 AM. The successful candidate must be available for lunch, dinner, evening, and/or closing shifts based on restaurant and hotel business needs. Open and flexible availability is required, including: Morning/prep shifts Lunch shifts Dinner shifts Evening shifts Closing shifts Weekends Holidays High-occupancy periods Special events Large parties High-volume restaurant periods High-volume IRD periods Schedule adjustments based on operational demands

COMPENSATION

$17.00–$18.00 per hour Final rate will be based on culinary experience, full-service restaurant experience, hotel/IRD experience, technical skill, and ability to independently perform assigned kitchen responsibilities.

PERFORMANCE EXPECTATIONS

Success in this position will be measured by: Food quality and consistency. Proper food presentation. Restaurant ticket times. IRD ticket times. Order accuracy. Proper portion control. Food safety and sanitation compliance. Kitchen cleanliness and organization. Prep completion. Waste and inventory control. Effective management of simultaneous restaurant and IRD orders. Teamwork and communication. Attendance and punctuality. Professional conduct. Consistent adherence to Applebee’s and Marriott service expectations.

OUR EXPECTATION

The Applebee’s Lunch & Dinner / IRD Cook is a critical part of both the restaurant and hotel guest experience. Whether preparing a meal for a guest dining in Applebee’s or preparing an order for delivery through In-Room Dining, every item must be prepared with the same level of quality, consistency, urgency, cleanliness, and attention to detail. Every plate must leave the kitchen hot, accurate, properly prepared, properly presented, and consistent with established standards—regardless of where the guest chooses to dine. #J-18808-Ljbffr MATTESON RESTAURANT LLC