Station Cook

Costa Mesa, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $27.10

Work Schedule

Rotating Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal allowance

Training and Development

Job Description

This opportunity is with a reputable hotel establishment known for its dedication to providing exceptional culinary experiences and top-notch guest services. This company prides itself on high standards of food quality, hygiene, and customer satisfaction, making it a preferred destination for guests seeking premium hospitality. As a dynamic player in the hospitality industry, this hotel continuously invests in its workforce and culinary operations to maintain its competitive edge and reputation for excellence.

The role available is for a Station Cook III, a crucial position within the hotel's kitchen brigade. This full-time position offers a competitive wage of $27.10 per h... Show More

Job Requirements

Two 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, including the ability to expand/condense recipes
Regular attendance according to established guidelines
Flexibility to work varying schedules to reflect the business needs of the property
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
Good communication skills, both written and verbal
Ability to stand and walk for varying lengths of time, often long periods
Ability to remain in stationary position for two hours throughout work shift
Ability to bend, stoop, squat and stretch to fulfill cleaning requirements
Ability to exert physical effort in transporting thirty pounds
Knowledge and ability to administer first aid
Ability to direct evacuations in an emergency

Job Qualifications

Two years experience as a pantry person at a hotel/resort or restaurant
Ability to work all stations on the line
Food handling certification
Ability to compute basic arithmetic
Ability to 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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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