Responsibilities include but are not limited to:

Receiving, storing and preparing food items needed in the kitchen. Preparation of all items as communicated by the Sous Chef and Kitchen Manager. Adhering to recipes in order to maintain consistency and ensure all standards are met. Ensuring all food products are handled, stored, prepared and served in accordance with hotel and government Food Safety guidelines. Report any areas and equipment in need of a work order; responding positively and in a timely manner to all internal and external guest requests. Actively participate in The Marriott’s environmental programs and department specific initiatives in working towards sustainable operations. Foster an environment of cooperation within the department and between other departments within the hotel. Minimize wastage in order to reduce food cost experience Perform any and all other tasks which are assigned by leaders

Job Requirements:

Red Seal Certification preferred or to be obtained within 6 months of hire Ability to skillfully and efficiently execute every station in a kitchen. Experience in a high volume restaurant environment. Good interpersonal and communication skills. Strong organizational and time management skills and the ability to work under pressure. Ability to work independently with minimal supervision as well as cooperatively within a team setting.