You will be responsible for preparing all menu items following recipes and yield guides. Meet with the Sous Chef/Station Cook I to review assignments, anticipated business levels, changes, and other information pertinent to job performance. Start prep work on items needed for the particular menu of the day and assist Line Cooks on the same throughout the shift.

Set up your work station with required mis en place, tools, equipment, and supplies. Breakdown work stations and complete closing duties at the end of the last shift of the day. Maintain proper storage procedures as specified by the Health Department and hotel requirements. Follow food handling guidelines.

• Health Department and hotel requirements adherence.
• Opportunities for collaboration with culinary team.
• Comprehensive training on recipes and yield guides.

• Ability to follow recipes accurately.
• Experience in food preparation and kitchen operations.
• Strong teamwork and communication skills.
• Understanding of food handling guidelines.