What are the responsibilities and job description for the Station Cook II position at Ashford Inc.?
#26-3164
Buffalo, New York, USA
Full-Time/Part-Time
Full-time
Job Description
What you will be doing
What we are looking for
Buffalo, New York, USA
Full-Time/Part-Time
Full-time
Job Description
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.
What we are looking for
- 3 years' experience as a Line Cook at a hotel/resort or restaurant.
- Ability to work all stations on the line.
- Food handling certification required.
- High work ethic and self-initiative
- May be required to work varying schedules to include nights, weekends, and holidays
- Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
- Strong breakfast cooking experience, preferably in a hotel or high-volume restaurant environment
- Ability to prepare eggs consistently in multiple styles, including omelets, over easy, poached, scrambled, and egg whites
- Experience working an omelet/action station and cooking to order
- Strong knowledge of breakfast meats, potatoes, pancakes, waffles, French toast, and other traditional breakfast items
- Ability to execute both à la carte and buffet service
- Good knife skills and basic prep experience
- Ability to organize and maintain their station, including proper pars and mise en place
- Strong sense of urgency during high-volume periods while maintaining quality and presentation
- Knowledge of food safety, sanitation, temperature control, labeling, dating, and proper food storage
- Ability to follow recipes, portion standards, and plating specifications consistently