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 requirements compliance.
• Opportunity to work in a dynamic kitchen environment.

• Experience in preparing menu items following recipes and yield guides.
• Ability to assist and collaborate with other kitchen staff.
• Knowledge of food handling guidelines and storage procedures.
• Capability to set up and break down work stations effectively.