JW Marriott Nashville
Cook 1- 888 Japanese Restaurant
JW Marriott Nashville, Nashville, Tennessee, United States, 37247
Cook 1- 888 Japanese Restaurant – JW Marriott Nashville
Join to apply for the Cook 1- 888 Japanese Restaurant role at JW Marriott Nashville.
General Summary Of Duties Responsible to assist the culinary leadership with the working requirements of the day‑to‑day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.
Prepare mise‑en‑place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigerator equipment.
Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
Maintain the specific kitchen area clean and hygienic.
Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
Pick up products from stores in accordance with HACCP guidelines and Company policies.
Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie.
Perform additional duties and projects as assigned.
Position Requirements
A minimum of 1 year of culinary experience in a professional kitchen, fine dining experience.
High level of integrity and dependability with a strong sense of urgency and results driven.
Maintain positive working relations with employees, management, and guests.
Ability to work without close supervision and under pressure in a fast‑paced environment.
Professional demeanor appropriate for a luxury environment.
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of all kitchen equipment operations and high level of attention to detail.
Cook menu items in cooperation with the rest of the kitchen staff.
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Education
High School education or equivalent.
Culinary training or accredited apprenticeship program preferred.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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General Summary Of Duties Responsible to assist the culinary leadership with the working requirements of the day‑to‑day operations while maintaining a high standard of cleanliness and sanitation in designated work areas.
Prepare mise‑en‑place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.
Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range, and refrigerator equipment.
Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines.
Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis.
Maintain the specific kitchen area clean and hygienic.
Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef.
Pick up products from stores in accordance with HACCP guidelines and Company policies.
Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie.
Perform additional duties and projects as assigned.
Position Requirements
A minimum of 1 year of culinary experience in a professional kitchen, fine dining experience.
High level of integrity and dependability with a strong sense of urgency and results driven.
Maintain positive working relations with employees, management, and guests.
Ability to work without close supervision and under pressure in a fast‑paced environment.
Professional demeanor appropriate for a luxury environment.
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
Knowledge of all kitchen equipment operations and high level of attention to detail.
Cook menu items in cooperation with the rest of the kitchen staff.
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.
Education
High School education or equivalent.
Culinary training or accredited apprenticeship program preferred.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitality
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