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Property Name
Sacramento Marriott Rancho Cordova
Job Title
Rancho Cordova
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Bonus Pay
Position Categories
Cook, Cook - Prep

Stanford's Corporate Culture

Stanford Hotels Corporation is a mid-size, owner-operated company that specializes in the development and management of high quality, full service hotels using a variety of franchise brands. The corporate office is located in San Francisco; however, Stanford Hotels has 13 properties throughout the U.S. comprising three top global brands including Marriott, Starwood and Hilton.

Our goal is to be the "Best of the Brand." Since 1985, Stanford Hotels Corporation believes that high-quality properties, exceptional customer satisfaction, and engaged employees set Stanford Hotels apart from the rest.

Job Description


  1. Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
  2. Ability to follow safety and security procedures and will not pose a direct threat to the health/safety of self or others.
  3. Ability to plan, prioritize, organize, maintain concentration, and complete all work assigned.
  4. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
  5. Ability to communicate calmly with irate Guests, co-workers or supervisors in sometimes tense situations.
  6. Ability to perform job functions with minimal supervision.
  7. Ability to work cohesively with co-workers as part of a team.
  8. Treat co-workers and guests with courtesy, friendliness and respect and provide responsive service.
  9. Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
  10. Ability to understand and carry out instructions in verbal, written or diagram form. 
  11. Ability to understand Guests’ service needs.
  12. Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
  13. Ability to follow all appropriate policies and procedures while striving to improve all standards of operation.
  14. Ability to interact with people, particularly in resolving complaints and problems.
  15. Ability to maintain complete knowledge of the following:

                A)  All cooking techniques which are required to prepare restaurant menu items.

                B)  All menu and special items, their preparation method/time. all ingredients and quality

                      standards, taste, appearance, texture, temperature, garnish, and method of presentation.

                C)  Correct maintenance and use of food serving and preparation equipment.

  1. Ability to understand co-workers service needs.
  2. Ability to be well organized maintain concentration and think clearly when providing service to co-workers.
  3. Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
  4. Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
  5. Ability to comprehend order forms to Guests’ food orders.
  6. Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.
  7. Ability to perform job functions with minimal supervisions.
  8. Ability to work cohesively with co-workers as part of a team.


  1. Complete opening duties as assigned, including the following:

                A)  Set up physical aspect of stations: grill, pantry, banquet, etc.

                B)  Make preparation list of necessary food items.

                C)  Requisition all listed food items and transport from walk-in, etc. to assigned station.

                D)  Check quality and quantity of all stock and supplies.

                E)  Ensure a sufficient supply of all chinaware for service.

                F)  Ensure cleanliness and condition of assigned station.

  1. Prepare necessary food items for meal period and next service.
  2. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
  3. Cook for scheduled meal period.
  4. Complete closing duties assigned, including the following:

                A)  Properly cover, label and change out all pans.

                B)  Store food items in their proper place.

                C)  Wipe down and clean station as assigned.

  1. Food preparation:

A)      Organize prep for all stations according to the line to ensure that all food is completed on time

B)      Food is to be prepared in a manner consistent with use records

C)      Guest requests must be met

D)      Ensure that food quality is high and consistent

E)      Daily check on prep and par levels of all items for all stations

F)       Prep meats, fishes, marinades, sauces and soups at times as directed by the Executive chef. 

G)      Prepare food for the concierge lounge when directed to do so

H)     Cross train for the Formaggio line in order to relieve the Formaggio lead line cook when scheduled to do so.

  1. Food Safety

A)      Sanitation buckets used at all times

B)      Towels, knives and utensils kept in sanitizer solution

C)      Temperatures of all potentially dangerous foods to be kept above 135 or below 41

Job Requirements

D)      Cleanliness of all areas of the banquet kitchen to be improved and maintained

E)      All food covered, labeled and dated at all times

F)       Remove soiled wares from station as assigned and transport to dishwashing area.

  1. Follow supervisor’s instruction as requested.


  1. Follow maintenance program and cleaning schedule.
  2. Alert management as to any deficiencies of food items.
  3. Notify management of any pertinent information related to shift activities.
  4. Alert management as to any maintenance needs or safety hazards.


  1. Safety Requirements:  slip resistant shoes.
  2. Exposure to chemicals, noise, vibrations:  Exposure to chemicals; moderate to moderately high noise conditions of a kitchen.
  3. Operation of equipment/tools/vehicles:  Equipment to include Micros computers and printers, 10 key calculator, telephone, fax, copier, etc.; Kitchen equipment such as toaster, etc.
  4. Work is mostly indoors, protected from weather, but not necessarily inside temperature changes.  Some work is outdoors and/or at off-site facilities.

The frequency codes assigned in these job descriptions are:

                Rarely                    less than 1%

                Occasionally         1-33%

                Frequently             34-65%

                Constantly            66-100%


SITTING:  Rarely.

STANDING/WALKING:  Constantly on a variety of surfaces (carpet, tile, granite, etc.)

CROUCHING (BENDING AT KNEES):  Occasionally.  Lifting and completing tasks performed at low levels.

KNEELING/CRAWLING:  Occasionally.  Lifting and completing tasks performed at low levels.

STOOPING (BENDING AT WAIST):  Frequently.  Lifting and completing tasks at different levels.


CLIMBING: Occasionally.

LEG/FOOT USE:  Occasionally.

REACHING (OVERHEAD/EXTENSION): Occasionally.  Lifting and completing tasks at different levels.



PUSHING/PULLING:  Frequently.  Pushing carts down hallways. 

LIFTING/CARRYING:  Frequently lifting/moving up to 10 pounds.  Occasionally lifting/moving up to 25 pounds.

SPEECH REQUIREMENTS:  Constantly required to speak to others in person and on the telephone.

HEARING REQUIREMENTS: Constantly required to hear to others in person and on the telephone.

VISION:  Constantly.  Close vision, distance vision, color vision, depth perception and ability to adjust focus required.  Occasionally required to see distances. 

DRIVING:  N/A for this position.