4 Great Cook Jobs

As a Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.