Station Cook - DFW Airport Marriott

Irving, TX, USA|Onsite

Job Overview

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal allowance

Professional Development

Job Description

Our establishment is a renowned hotel and resort known for delivering exceptional dining experiences to its guests. We pride ourselves on maintaining the highest standards of culinary excellence while fostering a collaborative and dynamic team environment. The hotel offers a wide range of amenities including fine dining restaurants, banquet services, and room service, aiming to satisfy both casual diners and connoisseurs alike. With a commitment to quality, service, and innovation, our culinary team plays a pivotal role in enhancing the overall guest experience. We seek passionate culinary professionals who thrive in a fast-paced, high-energy setting and value teamwork and creativity in delivering outstanding menu offerings.

We are currently offering an exciting opportunity for the position of Line Cook. This role is integral to the kitchen operation, responsible for preparing menu items following precise recipes and yield guides, ensuring consistency and quality in every dish. The Line Cook will work closely with the Sous Chef and Station Cook I to review daily assignments and adjust preparations based on anticipated business levels and any changes to the menu or procedures. This position requires starting prep work on daily menu items and assisting other line cooks throughout the shift to maintain smooth kitchen operations. The role involves setting up and breaking down workstations, managing supplies and equipment, and adhering strictly to health department standards and food handling guidelines. Successful candidates must demonstrate a high degree of kitchen knowledge, multitasking ability, and a strong work ethic, contributing to a well-organized and efficient kitchen team. Employment type is typically full-time or part-time depending on business needs, with schedules that may include nights, weekends, and holidays. This role offers a competitive salary reflective of experience and skills, along with the chance to grow professionally within a reputable hospitality company.

Job Requirements

3 years experience as a line cook at a hotel, resort or restaurant
ability to work all stations on the line
food handling certification required
high work ethic and self-initiative
ability to work varying schedules including nights, weekends, and holidays
able to physically stand and move as required
able to lift and move 10-25 pounds
good verbal and written communication skills
able to work in a standard office environment for specified periods
able to perform repetitive fine motor tasks
able to participate in conversations and meetings
able to adapt to reasonable accommodations for disabilities

Job Qualifications

3 years' experience as a Line Cook at a hotel, resort or restaurant
ability to work all stations on the line
food handling certification
high work ethic and self-initiative
ability to work varying schedules including nights, weekends, and holidays
effective team player with good communication skills

Job Duties

Prepare all menu items following recipes and yield guides
meet with Sous Chef or Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance
start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift
set up work station with required mis en place, tools, equipment and supplies
breakdown work stations and complete closing duties at the end of last shift of the day
maintain proper storage procedures as specified by Health Department and hotel requirements
follow food handling guidelines