Cook 2 - J1 Visa

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants, and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture, and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers' learning, development, and well-being. We believe people want to be inspired!

Grand Performers may enjoy a range of benefits, including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program

The overall objective and purpose of the Cook 2 position are to prepare food for the restaurant, bar, Grand Performer meals, and banquets. The incumbent is responsible for preparing quality food and pleasing presentations, meeting food handling and quality assurance standards, and providing the highest level of service in support of the company's mission, core values, standards, and goals.

• Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional and Kessler standard nomenclature.
• Operate the telephone system, answering calls within three (3) rings, using the correct salutation and telephone etiquette.
• Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
• Maintain the integrity of Company proprietary information and protect company assets.
• Complete temperature books of hot and cool food.
• Complete the equipment checklist and walkthrough and notify if any problem with the equipment.
• Properly and efficiently prepare and present all food items to be served, including accommodating special guests’ requests.
• Rotate food in walking coolers and freezers to minimize waste and spoilage.
• Maintain internal cleanliness of all food prep areas.
• Communicate the need for goods to be ordered to kitchen leadership.
• Follow all specifications and properly set up hot and cold line stations.
• Assist dining room waiters in food and beverage service, set tables, serve guests as directed by the waiter, keep menus clean, and maintain menu knowledge.
• Follow proper food handling procedures.
• Wash dishes, glassware, and silverware.
• Wash pots, pans, and trays.
• Maintain a clean and organized pantry and coolers.
• Clean countertops and walls, mop floors.
• Segregate and remove trash and garbage and place it in designated containers.
• Regularly empty garbage containers.
• Rinse out and wash garbage cans.
• Sort bottles, plastics, and other recyclable items.
• Stack clean dishes and transfer equipment to the proper storage area.
• Transport dirty dishes to the dishwashing station.
• Polish silver and glass as needed.
• Communicate all guest requests to an appropriate leader in a timely and professional manner.
• Read, understand, and produce promptly.
• Maintain a thorough knowledge of menu items.
• Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
• Maintain a neat, clean, and professional appearance according to standards.
• Comply with all company safety and security policies and procedures. Report accidents, injuries, and unsafe conditions.
• Comply with company and departmental safety rules and regulations, including the proper handling of all relevant equipment and machinery.
• Attend all training and meetings as directed.
• Perform other tasks, including cross-training as directed.
• All other duties as assigned, planned or un-planned.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Familiarity with proper use and cleaning of relevant kitchen equipment and machinery.
• Basic knowledge of soups, stocks, and sauces.
• Proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
• Knowledge of fabrication of basic proteins required.
• Ability to effectively communicate and multi-task.
• Proficient in handling knives and culinary tools.
• Basic knowledge and experience working with Microsoft Word, Excel, and Outlook as well as POS (point of sale) systems.

• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Familiarity with proper use and cleaning of relevant kitchen equipment and machinery.
• Ability to effectively communicate and multi-task.
• Proficient in handling knives and culinary tools.
• Basic knowledge and experience working with Microsoft Word, Excel, and Outlook as well as POS (point of sale) systems.

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required.
• 3 years of relevant work experience in similar scope and title – required.
• Experience within luxury brand/markets – preferred.
• Food Safety Manager certification – preferred or attained within 30 days.

• None

• Comfortable working in a shared space, with constant noise, without the use of a private office.
• Ability to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Work safely in a kitchen environment with high temperatures and humidity.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

• While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 40lbs daily.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane, or other means of transportation, which require sitting, waiting, and standing for long and short periods of time.