Station Cook II

• →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
• →Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift.
• →Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.
• →Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines.

• 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.
• High work ethic and self-initiative
• May be required to work varying schedules to include nights, weekends, and holidays
• Someone who enjoys working as and being part of a team that provides great experiences for our Guests!

Preferred Qualifications

• Strong breakfast cooking experience, preferably in a hotel or high-volume restaurant environment
• Ability to prepare eggs consistently in multiple styles, including omelets, over easy, poached, scrambled, and egg whites
• Experience working an omelet/action station and cooking to order
• Strong knowledge of breakfast meats, potatoes, pancakes, waffles, French toast, and other traditional breakfast items
• Ability to execute both à la carte and buffet service
• Good knife skills and basic prep experience
• Ability to organize and maintain their station, including proper pars and mise en place
• Strong sense of urgency during high-volume periods while maintaining quality and presentation
• Knowledge of food safety, sanitation, temperature control, labeling, dating, and proper food storage
• Ability to follow recipes, portion standards, and plating specifications consistently