The TDR Cook is responsible for preparing and serving high-quality, nutritious meals for Team Members in a fast-paced environment while maintaining excellent standards of safety, cleanliness, and hospitality.
Responsibilities
Read, understand, and follow standardized recipes to prepare and cook high-quality dishes to presentation standards
Maintain consistency in taste, quality, and appearance across all menu items
Follow all food safety, sanitation, and kitchen procedures
Keep workstations clean, organized, and properly stocked during service
Receive and put away food deliveries and groceries
Operates cash register and point-of-sale systems, processes and bags customer orders, and performs carry-outs. Provides exceptional customer service and contributes to a positive and collaborative team environment.
Responsibilities
Rings up and bags groceries using company taught best practices and customer preference
Assists customers with carry-outs as needed
Assists customers in the Self-checkout (SCO) area through high levels of customer engagement
Prepares Front End department for store opening and closing
Accountable for following cash handling, register and return procedures
Provides coverage and support across all departments in a grocery store, ensuring customer service, product knowledge, and store operations are maintained.
Responsibilities
Provides coverage and support across all departments
Follows all policies, applicable food and work safety laws and procedures
Demonstrates comprehensive knowledge of products
Assists customers with product selection
Supports the Online Shopping program
Requirements
Nice to have: previous customer service experience
The Cook is a key member of the restaurant team responsible for preparing and presenting quality food to guests so that we are returning every traveler to the road better than they came!
Responsibilities
Perform prep cook tasks such as washing, chopping, and sorting ingredients
Perform grill cook tasks, such as setting up broiler, fryer and grill stations according to the line check sheets
Prepare all products to the specifications requested by guests and follow plate presentation guides
Complete prep, freezer pull and temperature checklist sheets
Practice safe food handling and storage as well as waste control procedures
A passionate, reliable, and team-first Cook to join the culinary team at the Marriott Colorado Springs, responsible for preparing all food items based on standardized recipes across Restaurant, Dining Outlet, Room Service, Employee Cafeteria, and Banquet operations.
Compensation
$19.00 - $21.00
Responsibilities
Preparing all food items based on standardized recipes for the restaurant, dining outlets, room service, employee cafeteria, and banquets
Maintaining, setting up, and executing food production and quality control for all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared across broiler, saute, grill, and other assigned stations
Completing all necessary food and station preparations prior to the opening of the restaurant and dining outlets
Maintaining post on the kitchen line during operating hours, preparing food to order
Preparing and displaying buffet food items according to Pyramid Global Hospitality and Marriott standards
Requirements
High school diploma or equivalent
Nice to have: Previous experience in a hotel, restaurant, or commercial kitchen environment
The Cook is a key member of the restaurant team responsible for preparing and presenting quality food to guests so that we are returning every traveler to the road better than they came!
Responsibilities
Perform prep cook tasks such as washing, chopping, and sorting ingredients
Perform grill cook tasks, such as setting up broiler, fryer and grill stations according to the line check sheets
Prepare all products to the specifications requested by guests and follow plate presentation guides
Complete prep, freezer pull and temperature checklist sheets
Practice safe food handling and storage as well as waste control procedures
Support kitchen operations and dining services in a residential community.
Compensation
Pay Range: $16.50 - $18.00 per hour
Responsibilities
Operate the dish machine by loading, running, unloading, and reporting any mechanical issues; and monitor/log water temperatures to ensure proper sanitization.
Wash, store, and handle all tableware and kitchenware with care; maintain a clean, organized dish room and ensure adequate levels of clean items for the dining room and kitchen.
Clean food preparation and production areas as needed, and assist in the dining room by bussing tables, filling water carafes, preparing tables before meals, and delivering room‑service orders.
Safely use ovens, steamers, grills, and kitchen tools, including sharp utensils and small appliances to support daily food preparation.
Listen and respond politely to food comments or complaints and report any concerns to leadership right away.
Grillardin / Chef de partie en CDI au restaurant FIREHO de l'Ibis Paris Porte d'Orléans, responsable de la gestion des cuissons au grill, principalement en soirée (16h - 23h45).
Compensation
Une rémunération variable pouvant atteindre 10% de votre rémunération annuelle. Intéressement collectif (jusqu'à 2300 euros brut/an) et participation aux résultats du groupe en fonction des objectifs atteints. Plan d'épargne salariale (jusqu'à 1300€ d'abondement par an).
Responsibilities
Préparer les produits nécessaires au service (découpe, marinades, mises en place)
Réaliser les cuissons sur le grill central (viandes, poissons, légumes) selon les fiches techniques
Assurer le dressage et l’envoi des plats dans les délais
Contrôler la qualité des produits (fraîcheur, cuisson, assaisonnement)
Etre force de proposition dans la suggestion des plats du jour
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