Cook - Part Time

Sacramento Marriott Rancho Cordova

Location: US - CA - Rancho Cordova

Feb 5, 2018
Job Details

The Sacramento Marriott Rancho Cordova provides equal employment and affirmative action opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disability. The Sacramento Marriott is an equal employment/affirmative action employer. If you need accommodation for any part of the employment process because of a medical condition or disability, please send an e-mail to or call 916-267-6715 to let us know the nature of your request.


  • Ability to follow all appropriate policies and procedures while constantly striving to improve all standards of operation.
  • Ability to follow safety and security procedures and will not pose a direct threat to the health/safety of self or others.
  • Ability to plan, prioritize, organize, maintain concentration, and complete all work assigned.
  • Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
  • Ability to communicate calmly with irate Guests, co-workers or supervisors in sometimes tense situations.
  • Ability to perform job functions with minimal supervision.
  • Ability to work cohesively with co-workers as part of a team.
  • Treat co-workers and guests with courtesy, friendliness and respect and provide responsive service.
  • Ability to meet or exceed productivity and performance standards and complete tasks as assigned by supervisor or manager.
  • Ability to understand and carry out instructions in verbal, written or diagram form.
  • Ability to understand Guests’ service needs.
  • Ability to adhere to work schedule and arrive on time in a neat and alert condition and adhere to company dress standards.
  • Ability to follow all appropriate policies and procedures while striving to improve all standards of operation.
  • Ability to interact with people, particularly in resolving complaints and problems.
  • Ability to maintain complete knowledge of the following:
    • All cooking techniques which are required to prepare restaurant menu items.
    • All menu and special items, their preparation method/time. all ingredients and quality standards, taste, appearance, texture, temperature, garnish, and method of presentation.
    • Correct maintenance and use of food serving and preparation equipment.
  • Ability to understand co-workers service needs.
  • Ability to be well organized maintain concentration and think clearly when providing service to co-workers.
  • Ability to focus attention to performance of tasks despite frequent, stressful or unusual interruptions.
  • Ability to assemble and disassemble food preparation and cooking equipment to restaurant standards.
  • Ability to comprehend order forms to Guests’ food orders.
  • Ability to converse calmly with irate co-workers and supervisors in sometimes tense, emotional situations.
  • Ability to perform job functions with minimal supervisions.
  • Ability to work cohesively with co-workers as part of a team.


  • Complete opening duties as assigned, including the following:
    • Set up physical aspect of stations: grill, pantry, banquet, etc.
    • Make preparation list of necessary food items.
    • Requisition all listed food items and transport from walk-in, etc. to assigned station.
    • Check quality and quantity of all stock and supplies.Ensure a sufficient supply of all chinaware for service.
    • Ensure cleanliness and condition of assigned station.
  • Prepare necessary food items for meal period and next service.
  • Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
  • Cook for scheduled meal period.
  • Complete closing duties assigned, including the following:
    • Properly cover, label and change out all pans.
    • Store food items in their proper place.Wipe down and clean station as assigned.
  • Food preparation:
    • Organize prep for all stations according to the line to ensure that all food is completed on time
    • Food is to be prepared in a manner consistent with use records
    • Guest requests must be met
    • Ensure that food quality is high and consistent
    • Daily check on prep and par levels of all items for all stations
    • Prep meats, fishes, marinades, sauces and soups at times as directed by the Executive chef.
    • Prepare food for the concierge lounge when directed to do so
    • Cross train for the Formaggio line in order to relieve the Formaggio lead line cook when scheduled to do so.
  • Food Safety
    • Sanitation buckets used at all times
    • Towels, knives and utensils kept in sanitizer solution
    • Temperatures of all potentially dangerous foods to be kept above 135 or below 41
    • Cleanliness of all areas of the banquet kitchen to be improved and maintained
    • All food covered, labeled and dated at all times
    • Remove soiled wares from station as assigned and transport to dishwashing area.
  • Follow supervisor’s instruction as requested.


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

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.



Teamwork Novice Time-Management Novice Multi-Tasking Novice Detail Oriented Novice Customer Service Novice Behaviors


Team Player: Works well as a member of a group

Dedicated: Devoted to a task or purpose with loyalty or integrity






High School or better.



1 year: Cook


Relevant military experience in a comparable capacity

Licenses & Certifications


CA Food Handler

Additional Details
Applicants who do not already have legal permission to work in the United States will not be considered.
Cook, Cook - Prep