Station Cook

2 weeks ago

San Francisco, United States Hyatt Regency San Francisco Downtown SOMA Full time
What you will be doing
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
  • Complete opening & closing duties.
  • Start prep work on items needed for the particular menu of the day.
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
  • Continue prep work after the meal period for the next meal service.
  • Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
  • Prepare all menu items following recipes and yield guide.
  • Inform the Sous Chef of any shortages before the item runs out.
  • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Review status of work and follow-up actions required with the Head Cook before leaving.
  • Work on Line during service and assist wherever needed.
  • Return dirty rags to housekeeping or designated area.
  • Check daily quality of seafood, meat, and poultry and place order if necessary.
  • Assist with inventories as scheduled.
  • Assist in plating up Banquet hot meals as assigned.
  • Follow maintenance program and cleaning schedule.
  • Perform duties in other areas of Kitchen as assigned.
  • Work at off-premise functions.
  • Research new menu items.
  • Attend designated meetings The ideal candidate for this position
    • 5 years experience as a Cook or Station Cook at a fine dining style Hotel or Restaurant.
    • Food handling certificate.
    • Fluency in English both verbal and non-verbal.
    • Compute basic arithmetic.
    • Provide legible communication.
    • Comprehend and follow recipes.
    • Expand/condense recipes.
    • Ability to:
      • perform job functions with attention to detail, speed and accuracy.
      • prioritize and organize.
      • be a clear thinker, remaining calm and resolving problems using good judgment.
      • follow directions thoroughly.
      • understand guest’s service needs.
      • work cohesively with co-workers as part of a team.
      • work with minimal supervision.
      • maintain confidentiality of guest information and pertinent Hotel data.
      • High school graduate or equivalent vocational training certificate.
      • Certification of Culinary training or apprenticeship.
      • Fluency in a second language, preferably .
      • Sanitation certificate.
      • Expand and condense recipes.
      • Ability to input and access information in the property management system/computers/point of sales system.
      • Previous guest relations training.
      • Artistic talent.
      • Flexible and long hours sometimes required.
      • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
      • Ability to stand during entire shift
      • Ability to withstand temperature variations both hot and cold.

        Source: Hospitality Online

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