The Marriott Lincolnshire Resort is looking for a talented and passionate full time Line cook to join our team. An ideal candidate would have some prior kitchen experience and the eagerness to learn. Here at the Resort we pride ourselves on local ingredients and products. Our kitchen is 95% scratch from all pastries, charcutery and butchering. We are innovator with our 2 acres on-site farm and our 15 bee hives. We grow over 100 different varieties of vegetables including heirloom tomatoes, kale, winter squash… in our farm and also in our green house. We also partners with local artisan to make our own beer and whiskey.
Our resort has 2 restaurants, 1 bar and 40,000 square feet of meeting space. We also have an 18 hole golf course and 800 seats theatre.
Follow us https://www.facebook.com/pg/ChicagoMarriottLincolnshireResort/photos/?ref=page_internal
We offer
- Medical, Dental, Vision
- Life Insurance
- Health Savings Account
- Flex Spending Account
- Voluntary Benefits Plans
- 401(k) & Company Match
- Employee Discount
- Paid Time Off - Sick and Vacation
JOB TITLE: COOKS / FOOD PREP
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: EXECUTIVE CHEF / BEVERAGE DIRECTOR
ISSUE DATE: JANUARY 1, 2017
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.
SUPERVISORY RESPONSIBILITIES – Not applicable
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 Handler’s Certification
PHYSICAL DEMANDS
Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be able to push/pull/lift 50 pounds. Job requires standing for long periods of time. Requires the ability to reach, grab, and feel.
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.
- Employees are held accountable for all duties of job -
Acknowledgement:
I have read and understand all of the above. I have reviewed the duties for which I am responsible, and understand this job description reflects management’s assignment of essential functions; and nothing herein restricts management/company rights to assign or reassign duties and responsibilities to this job at any time. This job description excludes marginal functions, incidental duties and special projects which I may be required to perform when assigned. I understand that this document does not create an employment contract and that I am employed by RFMBG Lincolnshire, LLC (Marriott Lincolnshire) on an "at-will" basis.
Job Type: Full-time
Pay: $18.00 - $19.00 per hour
Expected hours: 30.0 – 40.0 per week
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Disability insurance
- Employee discount
- Health insurance
- Paid sick time
- Paid time off
- Vision insurance
Experience:
- Line Cook: 2 years (Required)
Ability to Commute:
- Lincolnshire, IL 60069 (Required)
Ability to Relocate:
- Lincolnshire, IL 60069: Relocate before starting work (Required)
Work Location: In person
