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Prepare all menu items following recipes and yield guides.
Directs, trains, and monitors performance of Line Cooks.
Maintains organization, cleanliness, and sanitation of work areas and equipment.
Prepare and assign production and prep work for Line Cooks to complete.
Review priorities for Line Cooks.
Communicate additions or changes to assignments as they arise.
Set up work station with required mis en place, tools, equipment and supplies.
Breakdown work stations and complete closing duties.
Inform the Sous Chef of any supplies that need to be requisitioned.

5 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.
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.
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation.
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 I - Hyatt LI at Remington Hospitality

Station Cook I - Hyatt LI