POSITION TITLE: RESTAURANT COOK PM | DEPARTMENT: ROOMS DIVISIONREPORTS TO: RESTAURANT MANAGER BASIC FUNCTION: Complete the required food and beverage functions. This includes preparation, complete set up, restocking, takedown, cooking guest and banquet entrees, preparing and serving alcoholic and non-alcoholic beverages, preparing meeting room/catering needs, monitor temperature logs in refrigeration, freezing units and warming units and sanitation requirements of the kitchen, back of the house and meeting room areas, providing excellent customer service in accordance with the Marriott standards resulting in excellent ITR, EA and food and beverage scores and surveys. Complete required brand and company training including serve safe certification. Responsible for food inventories, par requirements, order procedures and guest grocery shopping.JOB DUTIES:Performs set-up and take down.Cooking, cleaning and restocking food and beverages during breakfast and meeting room times.Ensure meeting room is set-up, clean and ready for guest usage.Weekly food inventory and ordering.Complete guest grocery shopping as needed.Maintains food and beverage inventory.Compiles with all federal, state, and local laws regarding food storage, preparation, and handling.Complies with all OSHA requirementsResponds in a courteous and friendly manner to all guests.Responds in a upselling featured entries to all guest in a courteous and friendly manner.Responsible for learning the food and beverage menu according to standards.Must communicate in a professional manner with all staff members.Must follow all safe lifting policies and procedures.Responsible for stocking all storage areas.Compliance with all company policies and procedures.Assist in folding linen and cleaning of public areas.Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this positionMaintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climateAt all times projects a favorable image of the Hotel to the publicJOB QUALIFICATIONSEducation: Two-year associates degree or equivalent education/experience preferred. Local and/or State food service license is required in some locationsExperience: Two (2) years of hotel or restaurant culinary experience SKILLS NEEDEDMinimal hearing necessary to hear equipment, timers, etc.Moderate vision required to check quality and portions of food.Moderate comprehension and literacy required to read recipe cards and procedures.Lifting, pushing, pulling, and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.Bending/kneeling: Regular bending to lift items and supplies. No kneeling.Mobility: Regularly moves all around kitchen.Continuous standing: To complete a task, may be stationary for short periods of time.No climbing required.No driving required.Education/Formal TrainingHigh school education or equivalent experience.Minimum one year food service or related work.MATERIAL /EQUIPMENT USEDChemicals/Agents: grease strip, bleach, grease cutter, Lime Away.Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.Position Work ScheduleWeekday Availability RequiredWeekend Availability RequiredHoliday Availability Required*Flexibility Between Day & Nights PreferredCertification(s)ServSafe® Food Handler certification (Preferred)ServSafe® Alcohol Permit certification (Preferred)ENVIRONMENTInside 100% of the shift. Bistro / Cafe Setting