Cook I - Butchery

As a Cook at St. Regis Hotels & Resorts, your role involves preparing special meals or substitute items, regulating the temperature of cooking equipment, pulling food from storage to thaw, ensuring proper portioning and arrangement, and maintaining food logs. You will monitor the quality and quantity of food prepared, communicate assistance needed during busy periods, and inform the Chef of excess food items for daily specials. Additionally, you will inform service staff of menu specials and out-of-stock items, ensure food quality, and follow recipes and standards for food preparation. Key Responsibilities: - Prepare and cook food according to recipes, quality standards, and presentation guidelines - Assist in hiring, training, scheduling, evaluating, and coaching employees - Adhere to company, safety, and security policies and procedures - Maintain cleanliness and professionalism in appearance - Anticipate and address guest service needs - Develop positive working relationships with team members - Adhere to quality expectations and standards - Perform physical tasks such as standing, walking, lifting, and carrying objects up to 25 pounds Qualifications: - Education: Technical, Trade, or Vocational School Degree - Related Work Experience: At least 3 years of relevant experience - Supervisory Experience: No supervisory experience required - License or Certification: None required At St. Regis Hotels & Resorts, Marriott International is committed to providing equal opportunities and celebrating the unique backgrounds of all associates. The brand values diversity and inclusion, fostering an environment where individual talents and experiences are honored. St. Regis is renowned for delivering exceptional experiences at luxury properties worldwide, embodying a legacy of bespoke service and modern sophistication. Join the St. Regis team to be a part of a global network that encourages personal and professional growth.,