What are the responsibilities and job description for the Station Cook position at Hyatt?
What You Will Be Doing
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
- Maintain positive guest relations at all times.
- Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
- Resolve guest complaints, ensuring guest satisfaction.
- Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
- Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
- Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
- Complete opening & closing duties.
- Start prep work on items needed for the particular menu of the day.
- Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
- Continue prep work after the meal period for the next meal service.
- Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
- Prepare all menu items following recipes and yield guide.
- Inform the Sous Chef of any shortages before the item runs out.
- Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
- Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
- Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
- Maintain proper storage procedures as specified by Health Department and Hotel requirements.
- Minimize waste and maintain controls to attain forecasted food cost.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the pot wash station.
- Direct and assist Stewards in order to make clean-up a more efficient process.
- Review status of work and follow-up actions required with the Head Cook before leaving.
- Work on Line during service and assist wherever needed.
- Return dirty rags to housekeeping or designated area.
- Check daily quality of seafood, meat, and poultry and place order if necessary.
- Assist with inventories as scheduled.
- Assist in plating up Banquet hot meals as assigned.
- Follow maintenance program and cleaning schedule.
- Perform duties in other areas of Kitchen as assigned.
- Work at off-premise functions.
- Research new menu items.
- Attend designated meetings
- 5 years experience as a Cook or Station Cook at a fine dining style Hotel or Restaurant.
- Food handling certificate.
- Fluency in English both verbal and non-verbal.
- Compute basic arithmetic.
- Provide legible communication.
- Comprehend and follow recipes.
- Expand/condense recipes.
- Ability to:
- perform job functions with attention to detail, speed and accuracy.
- prioritize and organize.
- be a clear thinker, remaining calm and resolving problems using good judgment.
- follow directions thoroughly.
- understand guest’s service needs.
- work cohesively with co-workers as part of a team.
- work with minimal supervision.
- maintain confidentiality of guest information and pertinent Hotel data.
- High school graduate or equivalent vocational training certificate.
- Certification of Culinary training or apprenticeship.
- Fluency in a second language, preferably .
- Sanitation certificate.
- Expand and condense recipes.
- Ability to input and access information in the property management system/computers/point of sales system.
- Previous guest relations training.
- Artistic talent.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.