Seasonal Cook I - Banquets

Marriott International is a global leader in the hospitality industry renowned for its commitment to excellence, innovation, and guest satisfaction. With a diverse portfolio of brands spanning luxury, premium, and select service hotels, Marriott International consistently offers world-class experiences to its guests across more than 130 countries and territories. As a world-class hospitality company, Marriott fosters an inclusive work culture that values diversity and empowers its associates to reach their full potential. The company invests in employee development and encourages a collaborative environment where creativity and learning flourish.

Within Marriott International, St. Regis Hotels & Resorts stands out as a pinnacle of luxury, blending timeless glamour with a forward-thinking spirit. St. Regis boasts over 50 opulent hotels and resorts located in prime destinations worldwide. Originating from its debut in New York City with John Jacob Astor IV, the brand continues a legacy of impeccable service characterized by refined sophistication, modern sensibility, and bespoke butler service. Guests at St. Regis hotels experience unparalleled care delivered by a dedicated team of gracious hosts who anticipate every need.

The available position is a Full-Time, Non-Management Food and Beverage Culinary role located at the prestigious St. Regis resort on 22701 Pelican Hill Rd S, Newport Beach, California. This role offers an hourly wage of $30.00 and is not remote, requiring on-site attendance. The role is integral to maintaining the high culinary standards of St. Regis, ensuring that all food preparation aligns with quality, presentation, and safety protocols.

The responsibilities of this position include preparing special meals or replacing food products, regulating oven, grill, and roaster temperatures, and thawing frozen foods safely. Employees are tasked with ensuring proper portions and garnishing, maintaining food quality and quantity records, and communicating operational needs during peak periods. The role also involves cooperating with the kitchen management to optimize food usage, especially for daily specials, and effectively communicating menu changes and rejected products to the Food and Beverage staff.

Candidates will prepare and cook meals according to recipes and presentation standards, including cold dishes, and assist management with staffing activities like hiring, training, scheduling, and employee evaluations. Adherence to company safety and security policies is mandatory, with an emphasis on reporting accidents, unsafe working conditions, and obtaining all required safety certifications. The role demands a professional appearance, confidentiality with proprietary information, and stewardship of company assets.

Effective communication and teamwork are crucial, as is the ability to maintain positive relationships, listen and respond to employee concerns, and support common goals. The physical demands of the job include prolonged standing or walking, reaching above the head or below the knees, bending, twisting, and moving objects up to 25 pounds independently. Employees must be willing to perform reasonable additional duties as requested by supervisors.

The company values candidates with at least a technical or vocational education and a minimum of three years of related work experience, although supervisory experience is not required. There is no licensing or certification prerequisite for this role. Joining Marriott International and St. Regis means being part of a global team where you can do your best work, fulfill your purpose, and evolve into your best self. Marriott’s commitment to equal employment opportunities, diversity, and inclusion ensures a welcoming and supportive work environment for all team members.