Franchised Prep Cook

Job description

Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please apply online at: https://sagehospitality.jobs/portland-or/prep-cook/AA551747C4554908BF140DF7FE9C289D/job/

Desired profile

Qualifications :

Additional Information: This hotel is owned and operated by an independent franchisee, Sage Hospitality . The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Job Description

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

Job Requirements

Competencies

Dealing with Ambiguity

Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Compassion

Genuinely cares about people; is concerned about their work and non-work problems; is available and ready to help; is sympathetic to the plight of others not as fortunate; demonstrates real empathy with the joys and pain of others.

Composure

Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn’t show frustration when resisted or blocked; is a settling influence in a crisis.

Interpersonal Savvy

Relates well to all kinds of people – up, down, and sideways, inside and outside the organization; builds appropriate rapport; builds constructive and effective relationships; uses diplomacy and tact; can defuse even high-tension situations comfortably.

Knowledge/Skills
·  Minimal hearing necessary to hear equipment, timers, etc.
·  Moderate vision required to check quality and portions of food.
·  Moderate comprehension and literacy required to read recipe cards and procedures.

Abilities
·  Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
·  Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
·  Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
·  Continuous standing -during preparation, during service hours or during expediting, usually all day.
·  Must have moderate hearing to hear equipment timers and communicate with other staff.
·  Must have excellent vision to see that product is prepared appropriately.
·  Must have moderate comprehension and literacy to read use records and all special requests.
·  Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs.
·  Pushing and pulling carts is required.
·  Bending/kneeling : Regular bending to lift items and supplies. Periodic kneeling.
·  Mobility : Regularly moves all around kitchen.
·  Continuous standing : To complete a task, may be stationary for short periods of time.
·  Periodic climbing required.
·  Education/Formal Training
·  High school education or equivalent experience.
Experience
·  Minimum one year food service or related work.
·  Material/Equipment Used
·  Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
·  Protective Clothing: hair restraint/hat, gloves, apron, safety shoes - approximately 100% of 8 hour shift.
·  Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Environment

Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

This company is an equal opportunity employer.

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