The Third Cook is assigned to a specific station, prepares all menu items and adheres to plate
presentation ensuring that all food meets White Lodging and brand standard of excellence.
_Provide the highest quality of service to the guest at all times and anticipate and exceed guest
expectations. Know and live the mission and the White Lodging/brand basics. Understand
the Hotel Improvement Plan
_Work a particular station as assigned by the Restaurant Chef and assist on other stations as
needed. Prepare all food items according to recipes and use records.
_Project par levels and determine freezer pull and line set up.
_Maintain clean and orderly refrigerators and work areas in accordance with hotel standards.
Complete daily and weekly cleaning schedule.
_Ensure that food sanitation practices are followed. Become certified in sanitation and food
handling as required by the state.
_Know and adhere to all local, city, county and state health codes.
_Control food waste, loss and usage per SOP. Assist in setting up plans and actions to control
food cost problems. Complete food waste logs daily or as needed to track food spoilage,
waste and any foods not cooked to standard.
_Follow WLD (Wrap, Label and Date) procedures for all food products and return to
designated areas. Practice FIFO (first in first out) on all products. Utilize cooler products
that are WLD first before opening new products.
_Use only NSF approved stainless steel or good grade containers and lids for all food storage.
_Complete all production charts and temperature charts on a daily basis.
_Complete assigned prep work to stock line. Utilize “The Prep List” to ensure all product and
special tasks are complete.
_Train new associates on their stations and cross train existing associates according to the
_ Check food before serving it to ascertain that appearance, temperature and portions are
correct. Make sure that all plates and platters are garnished appropriately and according to
use records. Consistently spot check food to ensure that food served meets quality standards.
_Ensure that all food items are sent to the correct area on time.
_ Comply with the 30 Essentials of Food Quality and Safety standards self inspection program.
_During peak business periods, coordinate and expedite food to accelerate service.
_Ensure smooth and efficient flow of food items through service personnel to guest.
_Inform management of any “86” items.
_Notify Chef of any guest issue or dissatisfaction.
_ Assist with plating up banquets.
_Operate a variety of kitchen equipment to weigh, measure, mix, wash, peel, cut, grind, stir,
strain and knead food stuffs for cooking.
_Control waste, loss and usage per SOP. Assist in setting up plans and actions to correct food
_Ensure security and confidentiality of guest and hotel information and materials.
_Notify manager/AYS of any maintenance issues.
_Practice energy conservation.
_Attend work on time as scheduled and adhere to attendance policy.
_Participate in daily pre-shift meeting.
_Utilize Service Recovery/Defect Tracking processes.
_Report unsafe conditions and suspicious activity to Loss Prevention/Management.
_Practice safety standards at all times and keep the property safe for guests and fellow
associates. Demonstrate safe knife handling skills. Use personal protective equipment
including cut resistant gloves. Know location and use of fire extinguishers. Use wet floor
signs as required.
_Lift, carry or otherwise move up to 50 lbs. regularly. Lift, carry or otherwise move up to 100
lbs. occasionally with assistance. Must ask for assistance when moving hot carts which may
weigh up to 150 lbs. Follow proper moving and lifting procedures identified in
Departmental Orientation Handbook. Regularly required to stand; walk; reach; use hands to
finger, handle or feel; stoop; kneel; crouch; talk and hear; taste and smell.
_Must pass certification quiz/test for position. Serve Safe certification. Great Food Safe Food
_Wear uniform, including nametag at all times in accordance with the Standards of
_Communicate properly and effectively with the guest, associates and managers. Effectively
respond to guest complaints.
_Promote teamwork and associate morale.
_Maintain knowledge of hotel property, hotel staff, hotel services, hotel service hours of
operation and hotel surroundings (i.e. mall, restaurants).
_Adhere to all work rules, procedures and policies established by the company. This
includes, but is not limited to those contained in the Associate Orientation Handbook and
the red Emergency Response Procedures Manual. Have a thorough knowledge of emergency
procedures. Know location and use of fire extinguishers. Complete Chemical Training and
Blood borne Pathogen Training.
_Follow proper key control procedures.
_Assist cooks and servers as needed.
_Perform other duties as assigned.
Grill, convection/conventional oven, fryer, steam table, cold table, line refrigeration, hot cart,
kitchen knives, Garde Manager tools, mixer, blender, dishwasher, microwave, slicer, flat top,
Marriott Auburn Hills/Pontiac
Posted on: 11/21/2016
Position Available: Immediately
Applicants who do not already have legal permission to work in the location of this job will not be considered.