Remington Hospitality
Station Cook I
The Station Cook I plans, preps, sets up and provides quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide. Directs, trains and monitors performance of Line Cooks. Maintains organization, cleanliness and sanitation of work areas and equipment. Core Responsibilities: Prepare all menu items following recipes and yield guides. Prepare and assign production and prep work for Line Cooks to complete, review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day. Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift. Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift. Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow all food handling guidelines. Perform other duties as assigned.
The Station Cook I plans, preps, sets up and provides quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide. Directs, trains and monitors performance of Line Cooks. Maintains organization, cleanliness and sanitation of work areas and equipment. Core Responsibilities: Prepare all menu items following recipes and yield guides. Prepare and assign production and prep work for Line Cooks to complete, review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up workstation with required tools, equipment and supplies. Breakdown workstations and complete closing duties at the end of last shift of the day. Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift. Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift. Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow all food handling guidelines. Perform other duties as assigned.