Marriott is seeking a Lead Cook to oversee day-to-day kitchen line operations in a busy hotel environment. In this role, you will prepare and plate high-quality dishes, supervise line and prep cooks, and ensure every plate reflects Marriott's standards for flavor, presentation, and consistency. You'll manage your station, support menu execution for restaurant, banquets, and room service, and uphold strict food safety and sanitation practices. Working closely with chefs and front-of-house teams, you'll help deliver exceptional guest experiences while mentoring team members and supporting inventory and cost control. Responsibilities Lead daily kitchen operations for assigned station, ensuring timely, high-quality food preparation and presentation Supervise and train line cooks and prep staff, modeling Marriott culinary and safety standards Coordinate food production with restaurant, banquets, and room service to meet service timelines Monitor inventory, assist with ordering, and minimize waste through proper storage and rotation Maintain strict sanitation, HACCP, and food safety practices in all kitchen areas Collaborate with chefs on menu execution, specials, and guest dietary needs Inspect workstations, equipment, and plates to ensure quality, portion, and consistency Support scheduling, shift planning, and task delegation for kitchen team Communicate effectively with front-of-house teams to deliver seamless guest experiences Assist with cost control, portioning, and adherence to standardized recipes Required Skills Hot line cooking Sauce and grill techniques Food safety and sanitation (HACCP) Knife skills Menu and recipe execution Inventory and waste control Staff supervision and training Time and station management Banquet and high-volume production Basic kitchen equipment maintenance