AM Line Cook

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

Line Cook

Sign on Bonus:  $500 paid within 30 days of employment based on parameters discussed during the interview.

The Courtyard by Marriott Canton is seeking a breakfast cook for the Bistro.  Both full time and part time opportunities are available.

Early morning hours between 6am - noon.  Bistro operates 7 days a week.   

Summary

Operate the functional areas of The Bistro.  Assists in service needed on the floor to maintain a smooth operation and maintain guest experience.  Ensure the operational abilities of the The Bistro by preparing for, maintaining, and recovering from various activates and functions of the kitchen.

Essential Functions

• Attends all training; including safety training and standard operation procedures as directed by management.

• Arrives at work in a timely fashion in accordance with the posted schedule.

• Abides by established uniform guidelines.

• Practices efficient and effective procedures.

• Reads and understands English to comply with function directions.

• Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.

• Maintains a “can do” and “guest first” attitude at all times.

• Reports any maintenance issues to the front desk.  Completes maintenance slip when necessary.

• Operates kitchen equipment such as ovens, mixers, and flat top grill.

• Portions uncooked and cooked foods according to portion standards.

• Heats, cooks, and cools all foods according to health department standards.

• Prepares simple dishes, dressings, and food according to directions.  Prepares enough back-up to successfully get through service.

• Ensures proper temperature is maintained for all hot and cold foods.

• Avoids cross contamination at all times.  Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.

• Responds promptly to any guest request for service.

• Reports and resolves guest complaints regarding food service or quality.

• Assists in bussing tables, delivering meals, and maintaining the counter and cooler areas when needed.

• Makes sure all left-over food is properly labeled and packaged before being stored.

• Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.

• Keeps Bistro and kitchen areas clean and well organized.

• Assists with the clean-up of the kitchen post service including dishes and equipment.  Washes pots, pans, glassware, and flatware as required.

• Wipes all kitchen food prep areas and cutting boards; sanitizes daily.

• Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods.

• Maintains proper sanitation of rags and cleanliness of hands at all times.

• Sweeps and mops kitchen and Bistro floors.

• Cleans all floor drains in kitchen and prep areas as needed.

• Cleans and defrosts all refrigerators, freezers, and walk-ins in the kitchen and prep areas.

• Keeps all refrigerators and freezer gaskets clean at all times.

• Maintains thermometers at all times in all refrigerators, freezers, and walk-ins including the Market units.

• Segregates and removes trash and garbage and places it in designated dumpsters.

• Notifies GM/ordering manager of limited food and supply inventory.

• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.

• Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.

• All other duties assigned.

Work Environment

The work environment characteristic describe here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts, fumes, or airborne particles, and toxic or caustic chemicals.  The employee is occasionally exposed to wet or humid conditions (non-weather), extreme cold (non-weather); extreme heat (non-weather), and risk of electrical shock.  The employee is subject to a fast paced working environment.

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.

Education/Experience:           High school diploma or equivalent and a minimum 2 years cooking experience

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