Poultry Science Association
Additional Information:
This hotel is owned and operated by an independent franchisee, Palmer Gosnell Hospitality, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Line Cook duties and responsibilities A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:
Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They often have the following responsibilities:
Assisting with stocking and setting up the kitchen stations
Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
Plating prepared foods based on senior chef’s guidance
Working with servers to ensure that orders are completed according to request and on time
Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
Ensure ingredients and final products are fresh
Follow recipes, including measuring, weighing and mixing ingredients
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
Present, garnish and arrange final dishes
Occasionally serve food
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standards
Clean and sanitize work areas, equipment and utensils
Execute opening and closing procedures
Set up workstations with required ingredients and equipment
Check the quality and freshness of ingredients
Monitor station inventory levels
Accommodate guests’ special requests
Operate kitchen equipment such as broilers, ovens, grills and fryers
Compensation: $16.00 to $19.00 per hour, plus bonus, Full-Time.
The hourly pay range for this position is $16.00 to $19.00.
This company is an equal opportunity employer.
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This hotel is owned and operated by an independent franchisee, Palmer Gosnell Hospitality, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Line Cook duties and responsibilities A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some of their key duties and responsibilities include:
Cooks are responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They often have the following responsibilities:
Assisting with stocking and setting up the kitchen stations
Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
Plating prepared foods based on senior chef’s guidance
Working with servers to ensure that orders are completed according to request and on time
Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations
Ensure ingredients and final products are fresh
Follow recipes, including measuring, weighing and mixing ingredients
Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
Present, garnish and arrange final dishes
Occasionally serve food
Maintain a clean and safe work area, including handling utensils, equipment and dishes
Handle and store ingredients and food
Maintain food safety and sanitation standards
Clean and sanitize work areas, equipment and utensils
Execute opening and closing procedures
Set up workstations with required ingredients and equipment
Check the quality and freshness of ingredients
Monitor station inventory levels
Accommodate guests’ special requests
Operate kitchen equipment such as broilers, ovens, grills and fryers
Compensation: $16.00 to $19.00 per hour, plus bonus, Full-Time.
The hourly pay range for this position is $16.00 to $19.00.
This company is an equal opportunity employer.
#J-18808-Ljbffr