Quick Service Restaurant Cook - Pearls Oyster Bar - Reserve

Quick Service Restaurant Cook

Reports To: Department Chef

Department: Culinary

Shift: Varies

The Quick Service Restaurant Cook is responsible for preparing high quality dishes within their outlet's type of cuisine. The role supports efficient kitchen operations by ensuring food is prepared to specifications, presented beautifully, and served in a timely manner. As part of a tipped environment, this position contributes to the overall guest experience through speed, accuracy and collaboration with both the BOH and FOH teams. It is the responsibility of the tipped cook to assist in service including greeting guests, handing out ready to eat dishes and answer questions about the menu. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values.

Qualifications:

• Education: Proven Experience as a Cook
• Experience: Knowledge of various cooking techniques and styles
• Skills:
  • Work efficiently in a face-paced environment
  • Attention to detail following recipes and composing dishes
  • Clear Communication with Team Members and Guests
  • Organization in order of Priority
  • Professional Cook Appearance

Required Work Cards needed:

• Valid Clark County Health Card

Key Responsibilities: Responsibilities include, but are not limited, to the following:

• Planning, preparing, and cooking menu items in the restaurant in accordance with kitchen needs
• Ensures ingredient supply levels are accurate and of good quality
• Prepares food products according to standard recipes and specifications of each dish
• Follows all instructions with positive attitude
• Interact with Guests positively and upbeat
• Works as a team to provide quality wholesome product in a timely manner
• Maintains a clean and sanitary workstation
• Works as a team to maintain organization and efficiency
• Proper storage and rotation of perishable foods and dry goods protecting quality and integrity
• Demonstrates proper care, storage, use and cleaning of all tools and equipment
• Reports all safety issues and maintenance related needs in the moment
• Assists with any other job-related duties that are assigned

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.

Essential Job Functions:

The physical demands described here reflect the essential functions of this position. In compliance with the Americans with Disabilities Act (ADA) and Nevada Revised Statutes (NRS) 613.330, reasonable accommodations will be provided to qualified individuals with disabilities.

Work is performed in a (type of location, i.e., office, kitchen, restaurant, casino, etc.) environment and in other locations throughout the property. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases too loud. Additionally, smoking is permitted in casino areas consistent with Nevada state regulations, which are followed by the employer.

• Interacts with management, applicants, fellow Associates and guests.
• Ability to verbally communicate effectively with guests and coworkers
• Ability to communicate effectively through written documents in English.
• Requires prolonged standing and mobility, bending and reaching.
• Requires transporting, pushing, pulling, and maneuvering items weighing up to 100 lbs.
• Requires lifting items weighing up to 40 lbs.
• Ability to use computer to do ordering
• Requires eye/hand coordination.
• Requires basic math and the ability to distinguish letters, numbers and symbols.
• Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. Exposure to cleaning chemicals
• Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
• Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more
• Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
• Must be able to maintain sanitation, food safety, and other food service environment requirements.