Hotel/Restaurant Cook

Job Description

Job Description

Marriott Providence Downtown

Job Description

Job Title: Cook

Department: Kitchen

Reports to: Head Chef

Do you have the J Quality?

Learn more about what makes Meyer Jabara Hotels different:

&feature=youtu.be

Position Summary

The Hotel Restaurant Cook is responsible for preparing and presenting high-quality food for the hotel restaurant, room service, banquets, and special events. This position ensures food is prepared according to established recipes, quality standards, and food safety regulations while providing an exceptional dining experience for every guest. The Cook works as part of the culinary team to maintain a clean, organized, and efficient kitchen environment consistent with Marriott and Meyer Jabara Hotels standards. Meyer Jabara Hotels fosters a culture known as "The Journey," which emphasizes teamwork, empowerment, and exceptional guest service.

Essential Functions

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Ensure food quality, taste, consistency, and portion control meet hotel standards.
• Set up and stock workstations with all required ingredients and supplies before service.
• Maintain proper food storage, labeling, rotation, and temperature controls.
• Follow all Marriott, state, and local food safety and sanitation regulations.
• Assist with breakfast, lunch, dinner, room service, banquet, and catering food preparation as assigned.
• Monitor inventory levels and notify supervisors of product shortages.
• Receive and properly store food deliveries.
• Maintain cleanliness and organization of all kitchen work areas, equipment, coolers, and storage rooms.
• Operate kitchen equipment safely and report maintenance concerns promptly.
• Minimize food waste through proper preparation and portioning techniques.
• Work collaboratively with other kitchen staff and front-of-house associates to ensure timely guest service.
• Perform opening and closing kitchen duties.
• Assist with menu preparation and special events as directed by the Executive Chef.
• Perform other duties as assigned.

Qualifications

• High school diploma or GED preferred.
• Previous experience as a line cook, restaurant cook, or hotel cook preferred.
• Working knowledge of food preparation methods, knife skills, and commercial kitchen equipment.
• Knowledge of food safety, sanitation, and HACCP principles.
• ServSafe Food Handler or equivalent certification preferred or the ability to obtain certification.
• Strong organizational and time management skills.
• Ability to work independently and as part of a team.
• Excellent communication and interpersonal skills.
• Must be available to work mornings, evenings, weekends, and holidays.

Physical Requirements

• Stand and walk for extended periods throughout the shift.
• Frequently lift, carry, push, and pull up to 50 pounds.
• Bend, stoop, kneel, reach, and perform repetitive motions.
• Work safely around hot surfaces, steam, sharp utensils, and kitchen equipment.
• Tolerate varying temperatures including hot kitchen environments, refrigerators, and freezers.

Working Conditions

This position works primarily in a commercial kitchen environment with exposure to heat, steam, cleaning chemicals, kitchen equipment, and moderate noise levels. Personal protective equipment and adherence to all safety procedures are required.

Core Competencies

• Guest Focus
• Teamwork
• Food Quality & Presentation
• Food Safety & Sanitation
• Time Management
• Dependability
• Adaptability
• Attention to Detail
• Professionalism