Cook

Additional Information: This hotel is owned and operated by an independent franchisee, Coury Hospitality . The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Why Work at Noun Hotel?

At Noun Hotel, we bring modern luxury and local charm to Norman, Oklahoma. With stylish accommodations, an inviting rooftop bar, and a strong connection to the University of Oklahoma community, our hotel is a hub for hospitality, culture, and celebration. Curators at NOUN thrive in an engaging, guest-focused environment, where exceptional service and community spirit come together.

POSITION SUMMARY

Hiring for Cooks I, II, and III. These positions will prepare various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets.

RESPONSIBILITIES

- Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff. Supports an environment of high efficiency, quality and customer service. Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.

- Assists with overseeing production for line operation. Organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping.

- Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants.

- Assist in directing and correcting the presentation and portioning of food. Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.

- Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.

- Pulls required items in sufficient quantities to prep according to menu forecasts. - Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.

- Sets up, clears and breaks down work station.

- Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.

- Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

- Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.

- Reports any maintenance problems or other problem areas to Supervisor as they occur.

- Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.

- Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.  Corporate policies and procedures are posted on bulletin boards or handouts.

- Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.

- Controls waste and maintains food cost.

- Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.

- Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.

- Maintains and develops teamwork and open lines of communication with employees and supervisors.

- Works safely and efficiently with all kitchen equipment.

- Responds professionally to all questions and requests.

- Works well without supervision, motivate others, show initiative and desire to get things done.

- Reports to work on time, in a clean and complete uniform, ready to work.

Any other responsibilities as assigned by supervisor.

KNOWLEDGE, SKILLS AND ABILITIES

Ability to run a Kitchen station and direct the activities of the Prep and Line Cooks

Ability to follow recipes and calculate amounts within recipes.

Good reading and conversion skills.

Ability to use good judgment, initiative and teamwork is necessary.

Ability to adapt to change, new situations, changes in staffing and procedures.

Ability to follow verbal and written instructions.   

Ability to make decisions as needed to ensure quality guest service.

Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.

Ability to maintain effective working relationships with fellow employees.

May be required to work nights, weekends, and/or overtime.

EXPERIENCE

3 years of previous restaurant experience or high volume restaurant experience

High School Diploma/GED.

Previous experience in a lead or supervisor role preferred.

PHYSICAL DEMANDS

May risk burns and cuts.

Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.

Ability to stand /walking for long periods of time (6 hours or greater).

Ability to stoop, squat, and/or kneel frequently.

Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently.

$16-$18

This company is an equal opportunity employer.

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