COOK 1 CULINARY and BANQUETS in Odessa, Texas at Odessa Marriott Hotel & Conference Center

About the Role:

The Cook 1 Culinary and Banquets position is a vital role responsible for preparing and delivering high-quality food items in both culinary and banquet settings. This role ensures that all dishes meet established standards for taste, presentation, and safety, contributing to an exceptional dining experience for guests. The cook will collaborate closely with kitchen staff and banquet teams to efficiently manage food preparation for events of varying sizes. Attention to detail, adherence to recipes, and maintaining cleanliness and organization in the kitchen are essential to success in this role. Ultimately, the Cook 1 supports the overall culinary and banquet operations by consistently producing delicious and visually appealing meals that enhance the reputation of the establishment. Must have Food Handlers (FH) and or TABC certificate on date of hire.

Minimum Qualifications:

• High school diploma or equivalent.
• Previous experience working in a professional kitchen or banquet environment.
• Basic knowledge of food safety and sanitation standards.
• Ability to follow recipes and instructions accurately.
• Physical ability to stand for extended periods and lift up to 50 pounds.
• Flexibility to work varied shifts including evenings, weekends, and holidays.

Preferred Qualifications:

• Culinary certification or formal culinary training.
• Experience working in banquet or large-scale food service operations.
• Familiarity with specialized cooking equipment and techniques.
• Strong teamwork and communication skills.

Responsibilities:

• Prepare and cook menu items according to standardized recipes and presentation guidelines.
• Assist in the setup and execution of banquet events, ensuring timely and accurate food service.
• Maintain cleanliness and organization of the kitchen and banquet areas, following all health and safety regulations.
• Monitor inventory levels and communicate supply needs to the kitchen management team.
• Collaborate with culinary and banquet staff to coordinate food preparation and service during high-volume periods.
• Participate in ongoing learning, education and on the job training.

Skills:

The required skills such as recipe adherence, food safety knowledge, and physical stamina are applied daily to ensure consistent food quality and safe kitchen operations. Effective communication and teamwork skills facilitate smooth coordination with culinary and banquet staff, especially during busy service times. Preferred skills like culinary training and experience with banquet service enhance the cook's ability to handle complex menus and large event demands efficiently. Organizational skills are crucial for managing prep work and maintaining a clean workspace, which supports overall kitchen productivity. Together, these skills enable the cook to contribute positively to guest satisfaction and the success of culinary and banquet services.