As a Cook III with Marriott in Food & Beverage Operations, you’ll take a lead role on the line, preparing high-quality dishes for restaurants, banquets, and in-room dining in a fast-paced hospitality setting. You will execute recipes to brand standards, uphold strict food safety and sanitation, and ensure consistent presentation. This role mentors junior cooks, supports menu prep and production, and works collaboratively with chefs to deliver memorable guest experiences. At Marriott, you’ll join a people-first culture with growth opportunities, training, and competitive benefits in a global hospitality leader.
Responsibilities
Lead cook on the line
Mentor junior cooks
Collaborate with chefs to deliver guest experiences
Qualifications
experience as Cook III or lead cook
food safety and sanitation knowledge
be able to work in fast-paced hospitality environment