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Line Cook - Temporary 10/2/20 to 10/19/20

at HCareers

Posted: 11/24/2020
Job Status: Contract/Temporary
Job Reference #: 9447_1531311
Keywords: hotel

Job Description

Looking for a Line Cook to join the San Diego Marriott Gaslamp Quarter Team from 10/2/20 to 10/18/20! The Line Cook is responsible for preparing and delivering food orders efficiently, timely and consistently in quality and presentation for outlets. Responsibilities include maintaining high standards of cleanliness observing required health and safety standards according to hotel policy, CA regulations and brand standards.

Why San Diego Marriott Gaslamp Quarter?

We are known as one of the best hotels in Downtown San Diego due in large part to the way we not only care for our guests, but our associates as well. Our mission is for our hotel to be a place where our associates would love to stay and our guests would love to work!

The Line Cook must have open availability to morning, afternoon and evening shifts both weekdays, and weekends from 10/2/20 to 10/18/20.

Job Duties:

    -Complete opening duties as assigned, including the following:

      -Set up physical aspect of stations: grill, pantry, etc.
      -Make preparation list of necessary food items.
      -Requisition all listed food items and transport from walk-in, etc. to assigned station.
      -Check quality and quantity of all stock and supplies.
      -Ensure a sufficient supply of all chinaware for service.
      -Ensure cleanliness and condition of assigned station.

    -Prepare necessary food items for meal period and next service.
    -Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
    -Cook for scheduled meal period.
    -Complete closing duties assigned, including the following:

      -Properly cover, label and change out all pans.
      -Store food items in their proper place.
      - Wipe down and clean station as assigned.

    -Food preparation:

      -Organize prep for all stations according to ensure that all food is completed on time
      -Food is to be prepared in a manner consistent with company procedures
      -Guest requests must be met
      - Ensure that food quality is high and consistent
      - Daily check on prep and par levels of all items for all stations
      - Prep meats, fishes, marinades, sauces and soups at times as directed by the Director of F&B.

    -Food Safety:

      -Sanitation buckets used at all times
      -Towels, knives and utensils kept in sanitizer solution
      -Temperatures of all potentially dangerous foods to be kept above 135 or below 41
      -Cleanliness of all areas of the banquet kitchen to be improved and maintained
      -All food covered, labeled and dated at all times
      -Remove soiled wares from station as assigned and transport to dishwashing area.

    -Follow supervisor's instruction as requested.
    -Follow maintenance program and cleaning schedule.
    -Alert management as to any deficiencies of food items.
    -Notify management of any pertinent information related to shift activities.
    -Alert management as to any maintenance needs or safety hazards.

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!