COOK II at Odessa Marriott Hotel & Conference Center – Odessa, Texas

About the Role:

The Cook II position is a vital role within our culinary team, responsible for preparing and cooking a variety of meals to meet the highest standards of quality and safety. This role ensures that all food is prepared in accordance with established recipes, portion controls, and presentation guidelines to provide an exceptional dining experience. The Cook II will collaborate closely with kitchen staff to maintain a clean, organized, and efficient work environment while adhering to all health and safety regulations. This position requires the ability to manage multiple tasks simultaneously, including food preparation, cooking, and plating, while maintaining consistency and timeliness. Ultimately, the Cook II contributes significantly to customer satisfaction by delivering delicious, well-prepared meals in a professional and timely manner. Must have current Food Handlers (FH) and /or TABC certificate upon hire date.

Minimum Qualifications:

• High school diploma or equivalent.
• At least 2 years of experience working in a professional kitchen environment.
• Basic knowledge of food safety and sanitation standards.
• Ability to follow recipes and instructions accurately.
• Physical ability to stand for extended periods and perform repetitive tasks.
• Ability to be flexible with work schedule mornings, weekdays, nights, weekends and holidays.

Preferred Qualifications:

• Culinary certification or formal training from an accredited culinary program.
• Experience with large-scale food preparation or institutional cooking.
• Knowledge of specialized cooking techniques and diverse cuisines.
• Familiarity with kitchen equipment maintenance and troubleshooting.
• Strong communication and teamwork skills.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and quality standards.
• Ensure all food is stored, handled, and cooked in compliance with food safety and sanitation regulations.
• Assist in inventory management by monitoring stock levels and reporting shortages or waste.
• Maintain cleanliness and organization of the kitchen, including equipment and workstations.
• Collaborate with kitchen team members to coordinate meal preparation and service during busy periods.
• Follow portion control guidelines to minimize waste and ensure consistent serving sizes.
• Assist in training and mentoring junior kitchen staff as needed.
• Report any equipment malfunctions or safety hazards to management promptly.
• Participate in ongoing learning, education, on the job training.

Skills:

The required skills enable the Cook II to efficiently prepare and cook meals while maintaining high standards of food safety and quality. Attention to detail is essential for following recipes and portion controls to ensure consistency in every dish served. Time management and multitasking skills are used daily to handle multiple orders and kitchen tasks simultaneously, especially during peak service hours. Preferred skills such as culinary knowledge and equipment familiarity enhance the ability to innovate menu items and troubleshoot kitchen challenges effectively. Strong communication and teamwork skills facilitate smooth collaboration with colleagues, contributing to a positive and productive kitchen environment.