Cook I

Prepare special meals or substitute items; regulate oven, broiler, grill, and roaster temperatures; thaw frozen items in the refrigerator; ensure proper portion, arrangement, and garnish; maintain food logs; monitor quality and quantity; inform Chef of excess items for specials; inform service staff of menu specials and out-of-stock items; prepare and cook according to recipes and standards; prepare cold foods. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; follow safety and security policies; report maintenance needs; ensure uniform appearance and professional conduct; protect assets; anticipate guest service needs; communicate clearly; develop positive working relationships; support team goals; adhere to quality standards; stand or walk for extended periods; lift up to 25 pounds; perform other duties as requested. Marriott International location: New Orleans, LA, United States.