Cook - Buffet - Reserve

**Position Title: Cook****Reports To: Executive Chef / Executive Sous Chef****Department: Culinary****Shift: Varies** **Role:** The Cook is responsible for preparing and cooking a variety of hot and cold food items across all culinary outlets. This role requires previous culinary experience, strong knife skills, and a solid understanding of culinary terminology, techniques, and safe food‑handling practices. The Cook is expected to perform all duties efficiently, consistently, and in alignment with departmental standards to ensure high‑quality food execution and an excellent guest dining experience. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations. Builds brand loyalty by living the JW Marriott Core Values. **Qualifications:*** **Education:** High School Diploma or GED. * **Experience:** Must have a minimum 1\-year experience in culinary food service. * **Skills:** + Strong culinary foundation with solid knife skills and understanding of cooking techniques. + Knowledge of food safety, sanitation, and proper food‑handling practices. + Ability to follow recipes accurately and maintain consistent quality. + Efficient time management, organization, and attention to detail. + Ability to work in a fast‑paced environment, both independently and as part of a team. + Good communication skills and the physical stamina required for kitchen work. **Required Work Cards needed:*** Valid Clark County Health Card **Key Responsibilities:** *Responsibilities include, but are not limited, to the following:** Prepare and execute all menu items according to established standards and assigned station duties, as directed by Master Cooks, Chef de Parties, Sous Chefs, and Chefs. * Maintain a clean, safe, and well‑organized work area at all times. * Ensure proper fire times