BREAKFAST COOK APPLEBEES & IN-ROOM DINING

Job Description

Job Description

Benefits:

• Employee discounts
• Health insurance
• Paid time off

BREAKFAST COOK – APPLEBEE’S & IN-ROOM DINING (IRD)

Applebee’s Restaurant & In-Room Dining | 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: 5:30 AM–12:30 PM
Availability: Open and Flexible, including weekends and holidays

POSITION SUMMARY

The Breakfast Cook is responsible for preparing and executing breakfast food for Applebee’s Restaurant and In-Room Dining (IRD) while maintaining the highest standards of food quality, consistency, presentation, sanitation, and food safety.

This position is a hands-on culinary role requiring the ability to work efficiently in a fast-paced breakfast operation while managing multiple orders and priorities simultaneously. The Breakfast Cook will prepare food according to established recipes, portion specifications, presentation standards, and approved operating procedures.

The successful candidate must demonstrate strong culinary fundamentals, attention to detail, reliability, and the ability to maintain a clean and organized kitchen throughout the entire shift.

The Breakfast Cook plays an important role in the overall hotel guest experience and is expected to support both Applebee’s operational standards and Marriott hospitality expectations .

ESSENTIAL RESPONSIBILITIES

BREAKFAST FOOD PRODUCTION

• Prepare breakfast menu items according to established recipes and specifications.
• Prepare food for both Applebee’s breakfast service and In-Room Dining (IRD) .
• Maintain consistency in taste, portion size, temperature, quality, and presentation.
• Prepare eggs, breakfast meats, potatoes, pancakes, waffles, French toast, breakfast sandwiches, and other menu items as assigned.
• Prepare food efficiently while maintaining established ticket-time expectations.
• Properly read and prioritize incoming orders.
• Coordinate with servers and IRD associates to ensure orders are completed accurately and on time.
• Maintain appropriate food levels during peak breakfast periods.
• Prepare items in advance according to anticipated business levels while minimizing waste.
• Follow all approved recipes and preparation procedures.

IN-ROOM DINING (IRD)

• Prepare guest room service orders accurately and efficiently.
• Ensure all IRD orders meet established quality and presentation standards.
• Verify food items against tickets before releasing orders.
• Ensure appropriate temperatures are maintained for all hot and cold food items.
• Communicate immediately with IRD or service staff regarding order delays, unavailable items, or special requests.
• Properly package food for room delivery.
• Maintain awareness of VIPs, special requests, dietary restrictions, and guest preferences when communicated.

FOOD QUALITY & PRESENTATION

• Ensure all food leaving the kitchen meets established quality and presentation standards.
• Monitor cooking temperatures and food quality throughout service.
• Properly portion food according to recipes and specifications.
• Maintain consistent presentation across Applebee’s and IRD orders.
• Never knowingly serve food that does not meet established quality standards.
• Notify the Chef or management of quality concerns immediately.

FOOD SAFETY & SANITATION

• Follow all federal, state, and local food safety requirements.
• Maintain proper food handling, storage, labeling, and temperature-control procedures.
• Follow FIFO (First In, First Out) inventory rotation.
• Properly label and date food products.
• Prevent cross-contamination and maintain proper allergen-control procedures.
• Maintain clean and sanitized workstations throughout the shift.
• Clean and sanitize equipment, utensils, counters, cutting boards, and cooking surfaces.
• Maintain proper personal hygiene and handwashing practices.
• Properly dispose of food waste and garbage.
• Immediately report food safety concerns to culinary leadership.

KITCHEN CLEANLINESS & ORGANIZATION

• Maintain a clean, organized, and safe kitchen throughout the shift.
• Keep cooking stations stocked and organized.
• Clean equipment according to established procedures.
• Complete opening and closing cleaning duties as assigned.
• Maintain refrigerators, freezers, prep areas, and storage areas in an organized condition.
• Ensure floors and work areas remain clean and free of hazards.
• Properly store food, supplies, and equipment after use.
• Report equipment malfunctions, maintenance concerns, or safety hazards immediately.

INVENTORY & COST CONTROL

• Monitor food levels and communicate replenishment needs to culinary leadership.
• Assist with proper food rotation and inventory control.
• Minimize food waste through proper preparation and portion control.
• Follow established procedures for recording waste.
• Properly store unused food products.
• Protect hotel and restaurant food products and equipment.
• Assist with inventory counts when requested.

TEAMWORK & COMMUNICATION

• Work effectively with the Executive Chef, culinary team, servers, IRD associates, managers, and other hotel departments.
• Communicate clearly regarding order status, special requests, shortages, and operational concerns.
• Assist fellow culinary team members during high-volume periods.
• Support Applebee’s and hotel F&B operations as directed.
• Maintain a positive and professional working relationship with all associates.
• Participate in required culinary meetings and training.
• Follow direction from culinary and hotel leadership.

MARRIOTT SERVICE CULTURE

Although this is a back-of-house position, the Breakfast Cook directly impacts the guest experience.

The successful candidate is expected to:

• Understand the importance of Marriott service standards .
• Prepare food with consistency, care, and attention to detail.
• Demonstrate urgency without sacrificing quality.
• Take pride in every plate and every guest order.
• Understand that food quality and presentation directly influence guest satisfaction.
• Support a culture of teamwork, professionalism, and hospitality.
• Respond appropriately to special requests and guest needs communicated through service staff.

PROFESSIONAL STANDARDS

All Breakfast 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.
• Breakfast cooking experience strongly preferred.
• Experience in a full-service restaurant or hotel kitchen preferred.
• Ability to prepare multiple food items simultaneously.
• Strong understanding of basic culinary techniques.
• Knowledge of food safety and sanitation practices.
• Ability to follow recipes and portion specifications.
• Ability to work efficiently in a fast-paced environment.
• Strong attention to detail.
• Dependable and punctual.
• Ability to work as part of a team.
• Ability to stand for extended periods and perform physically demanding kitchen duties.
• Ability to lift and carry kitchen supplies and equipment safely.

SCHEDULE & AVAILABILITY

Primary shift: 5:30 AM–12:30 PM

The Breakfast Cook must be prepared to begin work promptly at 5:30 AM and be fully ready to execute breakfast production at the start of the shift.

Open and flexible availability is required , including:

• Early mornings
• Weekends
• Holidays
• High-occupancy periods
• Special events
• High-volume breakfast periods
• Schedule adjustments based on hotel and restaurant business demands

Reliable attendance and punctuality are essential to maintaining a successful breakfast operation.

COMPENSATION

$17.00–$18.00 per hour

Final rate will be based on culinary experience, breakfast experience, hotel/restaurant experience, technical skill, and demonstrated ability to independently execute the breakfast and IRD operation.

PERFORMANCE EXPECTATIONS

Success in this position will be measured by:

• Food quality and consistency.
• Proper food presentation.
• Breakfast ticket times.
• IRD order accuracy and execution.
• Food safety and sanitation compliance.
• Kitchen cleanliness and organization.
• Proper food handling and storage.
• Waste and portion control.
• Teamwork and communication.
• Attendance and punctuality.
• Professional conduct.
• Consistent adherence to Applebee’s and Marriott service expectations.

OUR EXPECTATION

The Breakfast Cook is responsible for helping set the standard for the guest's morning experience.

Whether preparing a breakfast plate for a guest dining at Applebee’s or an order being delivered directly to a guest's room through In-Room Dining , every item must be prepared with the same level of quality, consistency, urgency, cleanliness, and attention to detail .

We are looking for a dependable culinary professional who takes pride in their work, works well under pressure, and understands that exceptional hospitality starts in the kitchen.