Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Meal Allowances
Training and development programs
friendly work environment
Job Description
This job opportunity is with a well-established hotel or resort known for its dedication to exceptional guest experiences and culinary excellence. The establishment holds a reputation for providing high-quality food and beverage services within a welcoming and professional environment. Renowned for its vibrant hospitality culture, the company prides itself on delivering impeccable customer service while maintaining stringent standards in food safety and presentation. Employees at this company enjoy opportunities for career growth, skills development, and working alongside experienced culinary professionals who are passionate about their craft.
The position of Station Cook III is a vital role within the kitchen brig... Show More
The position of Station Cook III is a vital role within the kitchen brig... Show More
Job Requirements
- 2 years experience as a Pantry Person at a hotel/resort or restaurant
- Food handling certification required
- Ability to work all stations on the line
- Ability to compute basic arithmetic
- Comprehend and follow recipes
- Regular attendance according to established guidelines
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
- 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
Job Qualifications
- 2 years experience as a Pantry Person at a hotel/resort or restaurant
- Ability to work all stations on the line
- Food handling certification required
- Ability to compute basic arithmetic
- Comprehend and follow recipes, including the ability to expand/condense recipes
- Regular attendance according to established guidelines
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Job Duties
- 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 mis en place, tools, equipment and supplies
- Breakdown work stations and complete closing duties at the end of last shift of the day
- Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for banquets and buffets
- Display items attractively and to specified requirements
- Prepare amenity orders for Room Service
- Ice down seafood three times a day according to procedures
- Inspect the cleanliness and working conditions of all tools, equipment and supplies
- Maintain proper storage procedures as specified by Health Department and hotel requirements
- Assist with inventories as scheduled
- Work in a cooperative and friendly manner with fellow associates
- Practice a culture of guest service in all you do
- promote courtesy, good will and a positive attitude in each and every encounter
- Perform any reasonable request as assigned or directed by management
OysterLink helps restaurants, hotels, and hospitality businesses hire.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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