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Station Cook
3 months ago
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 position5 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
