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Line Cook

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POST DATE 8/10/2016
END DATE 10/14/2016

Delray Beach Marriott Delray Beach, FL

Delray Beach, FL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Located on Florida's Gold Coast, overlooking sandy beaches on Ocean Boulevard, the Delray Beach Marriott is midway between the excitement of Ft. Lauderdale and the glamour of Palm Beach. On the corner of A1A (Ocean Boulevard) and famed Atlantic Avenue within walking distance to the Avenue's shopping boutiques, bistros, outdoor cafes, art galleries, restaurants and nightlife. Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. ESSENTIAL DUTIES/RESPONSIBILITIES Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings and other food items prepared in the broiler and sauté stations, as well as the grill and other stations as needed. Prepares food items to order, according to approved standardized recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is served to the guest in a timely manner. Sets up and organizes work area with all necessary supplies and equipment Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used Prepares and stores raw food products prior to cooking and service Follows standardized recipes in the preparation and assembly of cold menu items Adheres to established portion control guidelines, minimizes waste Plates cold foods according to established plating/presentation guidelines Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service Ensures that a quality product is prepared and served in a timely manner Follows all Governmental Food Sanitation Standards at all times Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations Notifies Supervisor of and equipment malfunction or safety hazard immediately Returns soiled pot, pans and cooking utensils to pot wash area, informs Steward of any HOT items Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift Other duties as assigned