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Houston, TX, United States Marriott International, Inc Full timeAdditional Information Advanced, Overnight ShiftJob Number 24167508Job Category Food and Beverage & CulinaryLocation The St. Regis Houston, 1919 Briar Oaks Ln, Houston, Texas, United States VIEW ON MAPSchedule Full-TimeLocated Remotely? NRelocation? NPosition Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning,...
Cook III
4 months ago
Newrest is looking for a Cook that will be responsible for prepping and cooking the meals for one of the main airlines at the George Bush International Airport. This person will be cooking with a globally renowned company.
Sign-on Bonus $1000.00
***MUST BE FLEXIBLE TO WORK ANY SHIFT BASED ON OPERATIONAL NEEDS, INCLUDING OVERNIGHT SHIFTS***
Essential Duties
A Cook is responsible for preparing food items in accordance with recipes and established standards in accordance with Newrest effort to deliver outstanding service and financial profitability.
- Ensure the preparation station and the kitchen are set up and stocked
- Prepare food for service such as chopping vegetables, cutting meat, and preparing sauces
- Report to the chef and follow instructions
- Clean prep areas and take care of leftovers.
- Stock inventory and supplies appropriately.
- Cook menu items with the support of the kitchen staff
- Prep food items for service on a daily basis according to designated recipes and quality standards
- Maintain cleanliness and always comply with food sanitation standards
- Ensure knowledge of menu and all food products
- Stock and maintain designated food station(s)
- Practice correct food handling and food storage procedures according to federal, state, local and company regulations
- Prepare requisitions for supplies and food items, as needed
- Keep stations clean, organized, and fresh daily
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils and other equipment
- Successfully complete all duties and responsibilities of the Cook I
- Prepare cold food items including, but not limited to, salads, fruits, dressings, fish items and appetizers, according to designated recipes and quality standards
- Maintain cleanliness and always comply with food sanitation standards
- Ensure knowledge of menu and food products
- Stock and maintain designated food stations(s)
- Practice correct food handling and food storage procedures according to federal, state, local and company regulations
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
- Maintain efficient standards of operation and time preparation periods to meet service schedules.
- May be required to assist in the setting up, serving and cooking of menu items required for special functions, catered events.
A Cook III is responsible for preparing, maintaining, and monitoring quality control for hot food items.
- Successfully be able to complete all duties and responsibilities of the Cook I and II
- Prepare, maintain, and monitor quality control for hot food items including, but not limited to, meat, fish, fowl, sauces, stocks, and seasonings.
- Prepare food items according to designated recipes and quality standards.
- Maintain cleanliness and always comply with food sanitation standards.
- Takes proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment.
- Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items.
- Reads and employs math skills for following recipes. Able to prepares requisition for supplies and food items for production in workstation.