Cook II - of Toro

The Ricardo Marriott DFW Westlake, 1301 Solana Blvd Bldg 3, Westlake, Texas, United States of America

Posted Friday, August 28, 2026 at 5:00 AM

Why Work at The Ricardo Marriott?

At The Ricardo Marriott DFW Westlake , we blend timeless elegance with contemporary hospitality to create a stay that feels both refined and effortlessly welcoming. With thoughtfully designed spaces, elevated culinary experiences, and amenities that anticipate every need, our hotel is a destination where details matter. Curators at The Ricardo Marriott thrive in a culture that celebrates excellence, embraces individuality, and brings unmatched moments to life through genuine, guest-centered service.

DEPARTMENT: Food and Beverage
REPORTS TO: Chef de Cuisine
STATUS:Non-Exempt

POSITION SUMMARY :

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.

PRIMARY

JOB DUTIES:

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts.
  
  Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare coldfoods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks downworkstation.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist.
  
  Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food.
  
  Hasfood items portioned and served at appropriate time onto properreceptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste andmaintainfood cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-trainall areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may beaddedor revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability…