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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!
Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer (6-8 hours a day).
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Occasionally required to stand, walk, bend, reach, or carry items.
Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Station Cook at Remington Hospitality

Station Cook