As a Cook II with Marriott in Food & Beverage Operations, you will prepare and cook high-quality menu items to brand standards, supporting a smooth, efficient kitchen. You'll handle station setup, batch prep, and à la carte production while following recipes, portioning, and presentation guidelines. You ensure strict food safety, sanitation, and HACCP compliance, maintain clean work areas and equipment, and help train junior staff. At Marriott, you'll join a people-first culture with growth opportunities, global mobility, and benefits designed to support your well-being and hospitality career. Responsibilities Prepare, cook, and plate menu items according to Marriott and brand standards Set up, stock, and break down assigned station for each service period Follow standardized recipes, portion controls, and presentation specifications Ensure food safety, proper holding temperatures, and HACCP compliance Maintain cleanliness and sanitation of workstations, tools, and equipment Receive, rotate, and store food products following FIFO guidelines Assist with prep production, banquets, and special events as needed Communicate effectively with culinary and service teams during peak periods Support training and mentoring of Cook I/entry-level staff Comply with Marriott policies, safety procedures, and quality standards Required Skills Hot line cooking (grill, sauté, oven, fryer) Knife skills and butchery basics Food safety, sanitation, and HACCP procedures Recipe execution and portion control Batch prep and station organization (mise en place) Banquet and high-volume production Basic baking and dessert plating Inventory, food rotation, and waste control Ticket management and kitchen communication Use and care of commercial kitchen equipment