Part Time Line Cook

ENGAGE. EXPLORE. DISCOVER

ENGAGE our guests from around the world and deliver brilliant service as a Marriott Host. EXPLORE new places around the globe or at home with Marriott Travel Benefits. DISCOVER your true potential through an exciting Hospitality Career!

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Position Title:

| Line Cook |

| Department: | Kitchen |

Reports to:

| Executive Chef, Sous Chef | Status: | Hourly Non-Exempt

$12.00 - $16.00 Varies based on experience and education

We have AM & PM Shifts available!!!

Our Line cooks are responsible for preparing food, both before and after cooking, in accordance with Marriott standards, restaurant standards and recipe standards. The line cook, under the direction of the Executive Chef, Sous Chef or Kitchen Manager, helps other kitchen workers maintain the utmost hygienic standards throughout the food service.

• To work as directed on station of assignment under appropriate supervision.
• Set-up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by supervisor.
• Make sure food quality and quantity is correct.
• Make sure food is sent to correct area on time.
• Notify supervisor of any problems or complaints when they arise.
• Be able to work in another area when needed and take part in cross-training when directed.
• Be able to assist in same day prep and advance prep for another station as instructed by supervisor.
• Be available to come to any and all kitchen meetings while on or off duty (off duty meetings will be paid).
• Follow “clean as you go” policy and keep work area clean at all times.
• Do not leave kitchen without first seeing your supervisor to check your station.
• All food items for storage must be covered with cling film, dated, labeled and initialed by person who made it or used it first.
• Rotation of foods - OLD FIRST - NEWEST LAST.
• After service turn off and clean oven tops and work areas and reach-in boxes.
• Any other request made by management including stooping, bending and lifting weights up to and including 30 pounds will normally be required.
• Breaks and meals - two at 15 minutes and one 30 minute break for lunch or dinner, depending on hours of work.
• If sick, report to or contact supervisor immediately.
• Make sure production charts are closely followed and adhered to.
• Fill out the appropriate cleaning charts on a daily basis.
• Be aware of accident prevention and help enforce safe work conditions - ZERO ACCIDENTS IS OUR GOAL.
• Follow all kitchen regulations as outlined and directed.
• No associate to be on the property after working hours without authorization from a manager.
• Time cards must be punched in and out.
• Overtime will be paid upon manager’s approval.
• Overtime will be approved as and when business levels demand.
• And, any other duties needed to help drive our vision, fulfill our mission, and abide by our Organization's values.

• Ability to verbally communicate effectively with guests and co-workers.
• Prolonged periods of standing and/or walking.
• Ability to visually check work, work area, and hotel space.
• Minimum lifting of 30 pounds.

• Knowledge of English and local language
• Ability to deal with the public in a professional and courteous manner
• Ability to communicate with all managers, supervisors and fellow associates
• Ability to handle conflict situations in a professional manner
• Be well groomed and conform to the hotel’s dress code

Maintain safety by adhering to safety policies, being responsible to report all accidents immediately. Support all safety programs. Proceed with caution when walking on slippery floors. Ensure proper safety instructions are given before operating any equipment. Ensures the kitchen meets all safety standards.

ARLLC, operating as Augusta Marriott at the Convention Center, function seven days a week, twenty-four hours a day. You as an associate must realize this fact and be aware that at times, it may be necessary to move you from your accustomed shift, as business demands. In addition, you understand that business determines the amount of hours you work, and that some weeks may be scheduled for less than forty hours, and on other weeks you may be scheduled to work more than forty hours per week.