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 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.

• Health Department compliant food handling guidelines.
• Opportunity for collaboration with culinary team.
• Hands-on experience in a professional kitchen environment.

• Ability to follow recipes and yield guides.
• Experience in food prep and cooking.
• Strong teamwork and communication skills.
• Knowledge of proper storage procedures.