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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $13.50 - $18.00
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee assistance program
meal discounts
Career Development
Job Description
This job opening is for a Station Cook III position, ideal for culinary professionals seeking to broaden their expertise within a reputable hospitality establishment, such as a hotel or resort. The hiring organization is committed to maintaining high standards in food preparation and service, particularly focusing on cold food production. The company is known for its attention to detail, customer satisfaction, and professionalism in the culinary arts. As a leader in the hotel or resort category, this employer provides an enriching work environment that values teamwork, skill development, and a commitment to excellence in food safety and presentation.
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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
- compute basic arithmetic
- comprehend and follow recipes including ability to expand/condense recipes
- regular attendance according to established guidelines
- ability to work varying schedules to reflect business needs
- focus on and maintain attention to tasks
- ability to complete tasks on time despite interruptions
- ability to maintain excellent relationships with staff
- maintain staff and guest confidentiality at all times
Job Qualifications
- 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
- compute basic arithmetic
- comprehend and follow recipes, including the ability to expand/condense recipes
- regular attendance according to established guidelines
- 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
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 mise 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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