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Posted: Saturday, January 13, 2018 12:04 AM

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Marriott International Lincolnshire, IL 60069 USA

Thank you for your interest in this position.

It is a job opportunity with one of Marriott International's franchisees.

Please apply online via email at: careers.recruiting@chicagomarriottlincolnshire.com

Additional Information:

This hotel is owned and operated by an independent franchisee, Bricton Group, Inc. (The).

The franchisee controls all aspects of the hotel's employment policies and practices, including the selection and hiring process.

If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

PURPOSE AND PERFORMANCE GOALS

Provide quality, value-added professional service in the culinary department to exceed brand standards for food production, presentation and taste.

ESSENTIAL DUTIES AND RESPONSIBILITIES

* Essential duties and responsibilities are as follows (other duties may be assigned):

* Assists in storing all deliveries daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.

* Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Informs the Executive Chef & Bev Director immediately of food quality issues food spoilage.

* Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.

* Expedites all menu items accurately and promptly.

* Standardizes recipes.

* Set up and breakdowns the cooking line.

* Assists in any area needed when time allows.

* Informs the Executive Chef & Bev Director immediately of safety issues equipment failure.

* Exhibits a can do attitude and total cooperation.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experienced in basic line cooking making soups, stocks, and sauces.

Must have excellent organizational skills, provide own tools.

Experienced and organized in line set up.

Communicates effectively with all other staff.

Open to learning new methods of cooking.

EDUCATION AND/OR EXPERIENCE

* High school diploma or GED required. At least 2 years line cook experience, or an equivalent combination of education and experience preferred.

LANGUAGE SKILLS

* Must be able to communicate clearly with guests, customers, supervisor and fellow employees

MATHEMATICAL SKILLS

* Must be able to calculate amounts and apply basic addition, subtraction and multiplication.

REASONING ABILITY


* Must be able to make appropriate judgments regarding the cooking responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS


* Illinois Food Handlers Certification

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime.

Also, depending on business demand, hours may be reduced at any time.

This company is an equal opportunity employer.

• Location: Chicago

• Post ID: 84671882 chicago
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