What You Will Be Doing

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 mise 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.

• Health Department and hotel requirements compliance.
• Opportunity to collaborate with culinary team.
• Support from Sous Chef and Station Cook I.

• Experience in preparing menu items according to recipes.
• Ability to assist Line Cooks effectively.
• Knowledge of food handling guidelines.
• Skills in maintaining proper storage procedures.