Position Summary:
The Station Cook II plans, preps, sets up and provides quality service in all areas of food
production for menu items and specials in the designated outlets in accordance with standards
and plating guide specifications Maintains organization, cleanliness and sanitation of work
areas and equipment.
Core Responsibilities:
• Prepare all menu items following recipes and yield guides.
• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels,
changes and other information pertinent to the job performance.
• Set up work station with required mise en place, tools, equipment and supplies.
Breakdown work stations and complete closing duties at the end of last shift of the day.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Start prep work on items needed for the particular menu of the day and assist Line Cooks
on same throughout the shift.
• Maintain proper storage procedures as specified by Health Department and hotel
requirements.
Follow food handling guidelines.
• Perform other duties as assigned.
Knowledge, Skills and Abilities:
• 3 years’ experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• Compute basic arithmetic
• Comprehend and follow recipes, including the ability to expand/condense recipes
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Focus and maintain attention to tasks, and complete work assignments on time despite
frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest
confidentiality at all times
Physical Requirements:
• Stand and walk for varying lengths of time, often long periods of time.
Remain in
stationary position for 45 minutes throughout work shift.
• Bend, stoop, squat and stretch to fulfill cleaning requirements
• Work environment can be hot and/or cold throughout the shift.
• Exert physical effort in transporting fifty (50) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,
listening and hearing ability and visual ability
• Know and be able to administer first aid
• Direct evacuations in an emergency
This job description is not an exhaustive list of all job functions that are required of an employee
in this position.
Therefore, other duties may be asked of an employee in this position from time
to time.
Job Type: Full-time
Pay: From $20.
00 per hour
Benefits:
* 401(k)
* Dental insurance
* Employee discount
* Health insurance
* Paid sick time
* Paid time off
* Referral program
* Vision insurance
Restaurant type:
* Fast casual restaurant
Shift:
* 8 hour shift
* Day shift
Weekly day range:
* Monday to Friday
* Weekends as needed
Education:
* High school or equivalent (Preferred)
Experience:
* cooking: 1 year (Required)
Shift availability:
* Day Shift (Preferred)
* Night Shift (Preferred)
Work Location: In person
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