Cook III

About US

Surround yourself with modern comforts at the San Diego Marriott La Jolla. Our stylish hotel positions you near dazzling destinations including La Jolla Shores, Birch Aquarium, the University of California, San Diego and the beautiful Westfield UTC shopping mall. The San Diego Trolley line has been extended North and now stops right outside our hotel for commuting. Our associates enjoy daily free meals in our spacious associate cafeteria, and a monthly Town Hall/luncheon in our ballroom with special delights from our Chef and games and prizes. We also offer free parking on site and hotel discounts with all Marriott brands worldwide. Join our commitment to our community with one of our monthly volunteer activities throughout the city. Come see us today to learn more!

Overview

Prepare and present food of consistent quality while supporting the efficient operation of Marriott La Jolla's culinary department. This role plays an important part in delivering an exceptional guest experience by ensuring food is prepared safely, accurately, consistently, and in accordance with established recipes, production standards, and presentation expectations.At Marriott La Jolla, Cooks are expected to demonstrate strong culinary fundamentals, attention to detail, urgency, cleanliness, teamwork, and ownership while supporting restaurant, banquet, and other food and beverage operations based on business needs.

Essential Duties and Responsibilities

The following are specific contributions that must be developed during the training program in order to successfully complete the program and be placed in a hotel with or without reasonable accommodation:

• Prepare food of consistent quality following recipe cards, production standards, portion standards, presentation expectations, and guest orders.
• Prepare food items in advance based on anticipated business levels while avoiding unnecessary overproduction.
• Review pars for shift use, determine necessary preparation, complete freezer pulls, and properly set up assigned stations before service.
• Maintain awareness of out-of-stock items, product shortages, special preparations, and other operational needs and communicate them promptly to culinary leadership.
• Date, label, store, and rotate food products in accordance with HEI Hotels & Resorts standards and established food safety procedures.
• Ensure perishable products are maintained at proper temperatures and immediately communicate food safety or product quality concerns to leadership.
• Return unused food items to designated storage areas at the conclusion of service, ensuring all applicable items are properly covered, labeled, dated, and stored.
• Support buffet preparation and replenishment as assigned, ensuring food remains fresh, properly presented, and available throughout service.
• Follow established recipes, portion controls, and preparation procedures to promote consistency, quality, and responsible food cost management.
• Minimize food waste, loss, and unnecessary product usage and assist culinary leadership with efforts to address food cost concerns.
• Maintain assigned workstation in a clean, organized, sanitary, and service ready condition throughout the shift.
• Complete required preparation, stocking, cleaning, and closing responsibilities for the assigned station.
• Operate, maintain, and properly clean culinary equipment including deep fryers, broilers, stoves, steamers, food processors, mixers, slicers, ovens, steam tables, tilt kettles, waffle irons, flat top grills, and other equipment used within the operation.
• Follow established sanitation, food handling, personal hygiene, and workplace safety procedures at all times.
• Maintain awareness of allergens, dietary restrictions, special requests, and modifications communicated through established operational procedures and immediately seek clarification when needed.
• Communicate effectively with culinary leadership, fellow cooks, stewards, servers, banquet associates, and other Food & Beverage team members to support timely and accurate service.
• Demonstrate urgency during high volume periods while maintaining food quality, presentation, sanitation, and safety standards.
• Proactively identify preparation or operational needs and communicate concerns before they negatively impact service.
• Support restaurant, banquet, and other culinary operations as assigned based on business needs.
• Assist fellow culinary associates when operational needs require additional support and contribute to a collaborative kitchen environment.
• Maintain professionalism, composure, and respectful communication in a fast-paced kitchen environment.
• Comply with attendance expectations and maintain schedule flexibility based on operational needs, including weekends, holidays, AM shifts, PM shifts, and varied schedules.
• Perform any other job-related duties as assigned.
   

Success in This Role

The most successful candidates in this role are individuals who:

• Take pride in preparing consistent, high-quality food
• Demonstrate strong attention to detail and presentation
• Work with urgency while maintaining quality and food safety standards
• Keep their workstation clean, organized, and prepared for service
• Communicate effectively and work collaboratively with the culinary and Food & Beverage teams
• Take ownership of their station and anticipate preparation and operational needs
• Follow recipes, portions, and established procedures consistently
• Understand the importance of controlling food waste and protecting product quality
• Remain composed and productive during high volume service periods
• Are dependable, flexible, and willing to support the operation based on business needs
   

Qualifications and Skills
 

Education and Experience

• Hotel experience preferred.
• Previous culinary, restaurant, banquet, or high-volume food preparation experience preferred.
• Working knowledge of basic food preparation and kitchen operations preferred.
   

Knowledge, Skills and Abilities

• Ability to prepare food consistently according to established recipes, production standards, portion controls, and presentation expectations.
• Knowledge of basic food handling, sanitation, storage, labeling, temperature control, and kitchen safety practices.
• Ability to organize and maintain an assigned station while managing multiple preparation and service priorities.
• Ability to work efficiently in a fast-paced culinary environment while maintaining quality, cleanliness, and attention to detail.
• Ability to recognize product shortages, preparation needs, and potential service challenges and communicate them promptly.
• Ability to work collaboratively with culinary associates, stewards, servers, banquet associates, supervisors, and other hotel departments.
• Finger and hand dexterity in order to safely operate food preparation machinery with or without reasonable accommodation.
• Ability to grasp, lift, carry, or otherwise move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation.
• Ability to stand, walk, bend, reach, and continuously perform essential kitchen functions with or without reasonable accommodation.
• Effective verbal and written communication skills.
• Ability to adapt communication style to suit different audiences, including supervisors, coworkers, and the public.
   

Equal Opportunity Employer
HEI Hotels & Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics.