Line Cook

Part-Time

Description

MUST BE FLEXIBLE TO WORK A MINIMUM OF TWO (2) EVENING SHIFTS FROM 3PM to 12AM INCLUDING WEEKENDS AND HOLIDAYS.

This is a part time postion eligible for benefits. This position pays $26.00 per hour.

Looking for a Line Cook to join the San Diego Marriott Gaslamp Quarter Team! The Line Cook is responsible for preparing and delivering food orders efficiently, timely and consistently in quality and presentation for Altitude our award winning Sky Lounge. Responsibilities include maintaining high standards of cleanliness observing required health and safety standards according to hotel policy, CA regulations and brand standards.

BENEFITS:

• Benefits

  • 401K Retirement Benefits with 4% match and immediate 100% vesting (Transamerica)
  • Sick pay and holiday pay after 90 days
  • Free Parking at the hotel while working ($200 value)
  • Meal allowance per 8hr shift ($10 per meal period)
  • Room Discounts with any Marriott Brand Hotel (31 different brand globally)
  • Additional Room Discounts for select hotels within portfolio
  • Two pairs of slip resistant shoes a year

Job Duties:

• Complete opening duties as assigned, including the following:
  • Set up physical aspect of stations: grill, pantry, etc.
  • Make preparation list of necessary food items.
  • Requisition all listed food items and transport from walk-in, etc. to assigned station.
  • Check quality and quantity of all stock and supplies.
  • Ensure a sufficient supply of all chinaware for service.
  • Ensure cleanliness and condition of assigned station.
• Prepare necessary food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Cook for scheduled meal period.
• Complete closing duties assigned, including the following:
  • Properly cover, label and change out all pans.
  • Store food items in their proper place.
  • Wipe down and clean station as assigned.
• Food preparation:
  • Organize prep for all stations according to ensure that all food is completed on time
  • Food is to be prepared in a manner consistent with company procedures
  • Guest requests must be met
  • Ensure that food quality is high and consistent
  • Daily check on prep and par levels of all items for all stations
  • Prep meats, fishes, marinades, sauces and soups at times as directed by the Director of F&B.
• Food Safety:
  • Sanitation buckets used at all times
  • Towels, knives and utensils kept in sanitizer solution
  • Temperatures of all potentially dangerous foods to be kept above 135 or below 41
  • Cleanliness of all areas of the banquet kitchen to be improved and maintained
  • All food covered, labeled and dated at all times
  • Remove soiled wares from station as assigned and transport to dishwashing area.
• Follow supervisor’s instruction as requested.
• Follow maintenance program and cleaning schedule.
• Alert management as to any deficiencies of food items.
• Notify management of any pertinent information related to shift activities.
• Alert management as to any maintenance needs or safety hazards.

JOB REQUIREMENTS:

• Prior experience cooking in large batches preferred
• At least 1 year experience as a Restaurant/Banquet Cook preferred
• Previous hotel kitchen experience a plus

Why San Diego Marriott Gaslamp Quarter?

We are known as one of the best hotels in Downtown San Diego due in large part to the way we not only care for our guests, but our associates as well. Our mission is for our hotel to be a place where our associates would love to stay and our guests would love to work!

The San Diego Marriott Gaslamp Quarter is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to Tracy Smith at hr@gaslampmarriott.com or call (619) 446-6031 or to let us know the nature of your request.

Qualifications

Line Cook

Behaviors

• Dedicated: Devoted to a task or purpose with loyalty or integrity (Preferred)
• Loyal: Shows firm and constant support to a cause (Preferred)
• Enthusiastic: Shows intense and eager enjoyment and interest (Preferred)
• Team Player: Works well as a member of a group (Preferred)

Motivations

• Preferred

  Growth Opportunities: Inspired to perform well by the chance to take on more responsibility

• Preferred

  Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

• Preferred

  Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals

Education

• Technical/other training (Preferred)
• High School (Required)

Licenses and Certifications

• Preferred

  Food Handler

• Preferred

  CA Food Handler

Experience

• Preferred

  1 years:

  Line Cook

• Preferred

  1 years:

  Prep Cook

• Preferred

  1 years:

  Restaurant or Banquet Cook

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)