Line Cook - Marriott Fort Collins, Colorado

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Line Cook for the Marriott in Fort Collins, Colorado.

Come be a part of Fort Collins, Colorado's PREMIER Full-Service hotel! At Marriott, we never stop searching for inventive ways to serve our customers, provide opportunities for our associates, and grow our business. The company that began as a nine-seat A&W root beer stand in 1927 is recognized today as a top employer and for its superior business operations.

Be Inspired! Be Empowered! Be You!

“With Marriott’s TakeCare culture, associates are always the heart of our business.” – Bill Marriott

 This position requires weekends and availability to work morning and evenings

Job Purpose:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. Warm, knowledgeable service and helpful guidance reassure guests they’ve made the right choice to stay with us.

• Prepare all food items according to standard recipes and as specified on guest check and 
• following company and brand standards, to ensure consistency of product and achieve high 
• guest satisfaction.
• Prepare daily requisitions for supplies and food items for production.
• Visually inspect, select, and use only food items of the highest standard in the preparation 
• of all menu items.
• Check and control the proper storage of product and check portion control, to maintain 
• qualify product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition 
• in order to comply with health department regulations.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, 
• kettles, etc)
• Must have knowledge of food and beverage preparation and service.
• Promptly report all maintenance issues
• Properly receive and store food and other deliveries
• Consult with upper kitchen management on a daily basis as well as with other departments that 
• are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continues 
• improvement in networking.
• Participate in physical inventories
•  Guest Relations
• Be readily available/ approachable for all guests.
• Take proactive approaches when dealing with guest concerns. Follow property specific 
• second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times.
• Adhere to all applicable Company Standard Operating Procedures.
• Be an enthusiastic, helpful and positive member of the team
• Be professional, responsible and mature in conduct and behavior
• Be understanding of, encouraging to and friendly with all co-workers
• Be self-motivated and use time wisely
• Maintain open line of communications with each department
• Communicate pertinent information
• Respond positively to new ideas
• Openly accept critical/developmental feedback
• Maintain effective communication through the use of meetings, memorandums
• Be available to help other departments in emergency situations
• Perform other assignments as directed by supervisor.
• Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.
• Safety and Security Skills 
• Properly handle and account for keys
• Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.

Qualifications and Requirements:

• 6 months experience in prep and line cook at a high volume restaurant
• Hotel banquet and restaurant experience highly desired.
• Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards a plus.

This job requires the ability to perform the following:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practi