The Marriott Lincolnshire Resort is looking for skilled Cooks to prepare delicious meals according to menu in our 2 restaurants. Wright's Brew and Bistro, our take on a gastropub, and Three Embers a Chef's Driven Contemporary restaurant. We strive to source everything as locally as possible including form our on site 2 acre farm and Apiary. You will cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is important. The goal is to help preserve and enhance our reputation so we can expand our clientele. Our Favorite perk in Worldwide travel and food discounts!
ESSENTIAL DUTIES AND RESPONSIBILITIES
Essential duties and responsibilities are as follows (other duties may be assigned):
- Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Informs the Executive Chef & Bev Director immediately of food quality issues – food spoilage.
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- Expedites all menu items accurately and promptly.
- Standardizes recipes.
- Set up and breakdowns the cooking line.
- Assists in any area needed when time allows.
- Informs the Executive Chef & Bev Director immediately of safety issues – equipment failure.
- Exhibits a ‘can do’ attitude and total cooperation.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Experienced in basic line cooking – making soups, stocks, and sauces.
- Must have excellent organizational skills, provide own tools.
- Experienced and organized in line set up.
- Communicates effectively with all other staff.
- Open to learning new methods of cooking.
EDUCATION AND/OR EXPERIENCE
High school diploma or GED required. At least 2 years line cook experience, or an equivalent combination of education and experience preferred.
LANGUAGE SKILLS
Must be able to communicate clearly with guests, customers, supervisor and fellow employees
MATHEMATICAL SKILLS
Must be able to calculate amounts and apply basic addition, subtraction and multiplication.
REASONING ABILITY
Must be able to make appropriate judgments regarding the cooking responsibilities.
CERTIFICATES, LICENSES, REGISTRATIONS
Illinois Food Handler’s Certification
PHYSICAL DEMANDS
Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel.
HOURS
Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demand, hours may be reduced at any time.
