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 Prepare and cook high-quality menu items for restaurant, banquets, and in-room dining according to Marriott standards Lead line in assigned station, ensuring correct cooking techniques, portion control, and attractive plating Assist with menu execution, daily prep, and batch cooking while minimizing waste and following recipes Uphold strict food safety, sanitation, and HACCP standards in all kitchen areas Train and mentor junior cooks and stewards, promoting teamwork and consistent quality Coordinate with Sous Chef and Chef de Partie to support smooth service during peak periods Monitor inventory levels, properly label and store food, and assist with ordering as needed Adapt to special dietary needs, allergies, and guest requests while maintaining brand quality Maintain clean, organized workstations and comply with Marriott safety and cleanliness policies Support a people-first, inclusive culture by modeling professional, respectful behavior in the kitchen Required Skills Hot line cooking (saute, grill, roast) Knife skills and basic butchery Batch cooking and banquet production Recipe and spec adherence Food safety and HACCP compliance Station organization and mise en place Plating and presentation standards Inventory rotation (FIFO) and labeling Basic menu and prep planning Allergen and special diet handling