AM Banquet Prep Cook, Marriott Bonvoy

Marriott Bonvoy

Location:

United States, Omaha

Category:

Gastronomy

Contract Type:

Employment contract

Salary:

15.00 - 21.00 USD / Hour

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Job Description:

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.

Job Responsibility:

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment
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
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
Properly handle and account for keys
Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns

Requirements:

High School diploma /Secondary qualification or equivalent
Experience with Marriott processes and standards
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 practices
Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more
Must be able to stand and exert well-paced mobility for up to 4 hours in length
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.)
Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment
Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings
Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis
Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis
Must be able to stretch to fulfill cleaning/inspection tasks
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously
Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis
Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers
Vision occurs continuously with the most common visual functions being those of near vision and depth perception
Requires manual dexterity to use and operate all necessary equipment
Requires finger dexterity to be able to operate office equipment
Ability to obtain and/or maintain any government required licenses, certificates or permits
Being passionate about people and service
Strong communication skills are essential when interacting with guests and employees
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit
Problem-solving, reasoning, motivating, and training abilities are often used
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Nice to have:

Experience with Marriott processes and standards
Being passionate about people and service
Strong communication skills
Problem-solving, reasoning, motivating, and training abilities

What we offer:

Team Driven and Values Based Culture
Medical/Dental/Vision
Vacation & Holiday Pay
Same-day pay available
Employee Assistance Program
Career Growth Opportunities/ Manager Training Program
Reduced Room Rates throughout the portfolio
Third Party Perks (Movie Tickets, Attractions, Other)
401(k)
Employee assistance program
Employee discount
Flexible spending account
Life insurance
Referral program

Additional Information:

Job Posted:

March 21, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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AM Banquet Prep Cook