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 the 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 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 requirement compliance.
• Structured collaboration with culinary team.

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