Line Cook

Job Details Job Location: Marriott Lincolnshire Resort, Lincolnshire, IL 60069 Position Type: Full Time Salary Range: $18.00 - $19.00 hourly Job Shift: Any Job Category: Restaurant - Food Service Job Title COOKS / FOOD PREP Job Account 62026520 / 62126521 / 62226522 / 62426524 Department FOOD & BEVERAGE Reports To EXECUTIVE CHEF / BEVERAGE DIRECTOR Purpose and Performance Goals Provide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste. Essential Duties and Responsibilities Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures such as product rotation, FIFO, dating, labeling, cleaning, and organizing coolers, freezers, storage areas and cold chain compliance across all food-related departments and areas. Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Informs the Executive Chef & Beav Director immediately of food quality issues – food spoilage. Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear. Expedite all menu items accurately and promptly. Standardize recipes. Set up and break down the cooking line. Assist in any area needed when time allows. Inform the Executive Chef & Beav Director immediately of safety issues – equipment failure. Exhibit a ‘can do’ attitude and total cooperation. Qualifications Experienced in basic line cooking – making soups, stocks, and sauces. Must have excellent organizational skills, provide own tools. Experienced and organized in line set up. Communicates effectively with all other staff. Open to learning new methods of cooking. Education and/or Experience High school diploma or GED required. At least 2 years line cook experience, or an equivalent combination of education and experience preferred. Language Skills Must be able to communicate clearly with guests, customers, supervisor, and fellow employees. Mathematical Skills Must be able to calculate amounts and apply basic addition, subtraction and multiplication. Reasoning Ability Must be able to make appropriate judgments regarding the cooking responsibilities. Certificates, Licenses, Registrations Illinois Food Handler’s Certification Physical Demands Practice written safety standards and rules at all times. Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel. Hours Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at any time. #J-18808-Ljbffr