Station Cook

Marriott Hotels Resorts•Fort Worth, TX

13d•$18 - $20•Onsite

About The Position

This hotel is owned and operated by an independent franchisee, Remington 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. Execute orders with accuracy and timeliness. Maintain proper seafood handling procedures, including consistent icing and temperature monitoring in accordance with hotel standards. Set up and break down workstation with appropriate mise en place, tools, and equipment to ensure smooth service execution. Inspect and maintain cleanliness and functionality of tools, equipment, and work areas in compliance with health and safety regulations. Follow proper food storage, labeling, and rotation procedures. Assist with inventory control and product requisition as scheduled. Collaborate professionally with culinary leadership and team members to support anticipated business levels and operational needs. Uphold a culture of service excellence, professionalism, and teamwork in every interaction. Perform additional duties as assigned by culinary leadership. Le Méridien associates are offered a comprehensive benefits package designed to support well-being, growth, and balance. $18-$20 per hour This company is an equal opportunity employer. frnch1

Requirements

Minimum of two (2) years of culinary experience in a hotel, resort, or restaurant environment.
Ability to competently work multiple stations and support various areas of the kitchen as business demands.
Valid food handler certification in accordance with local health regulations.
Ability to read, comprehend, and accurately execute recipes, including scaling ingredients to meet production needs.
Basic mathematical skills for recipe conversion, portion control, and inventory support.
Strong attention to detail with the ability to maintain focus and complete assignments efficiently in a fast-paced environment.
Professional demeanor with the ability to work collaboratively and maintain positive relationships with team members.
Commitment to confidentiality and discretion in handling guest and associate information.
Reliable attendance in accordance with property standards.
Flexibility to work varying schedules, including evenings, weekends, and holidays, based on operational needs.

Responsibilities

Execute orders with accuracy and timeliness.
Maintain proper seafood handling procedures, including consistent icing and temperature monitoring in accordance with hotel standards.
Set up and break down workstation with appropriate mise en place, tools, and equipment to ensure smooth service execution.
Inspect and maintain cleanliness and functionality of tools, equipment, and work areas in compliance with health and safety regulations.
Follow proper food storage, labeling, and rotation procedures.
Assist with inventory control and product requisition as scheduled.
Collaborate professionally with culinary leadership and team members to support anticipated business levels and operational needs.
Uphold a culture of service excellence, professionalism, and teamwork in every interaction.
Perform additional duties as assigned by culinary leadership.