Station Cook II
Ashford Inc. · Buffalo, NY · 4 days ago
ManagementFull-time
Location: Buffalo, New York, USA · Full-time · Job ID: #26-3164
Responsibilities
- 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 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 mise en place, tools, equipment, and supplies.
- Break down 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.
Requirements
- 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!
Preferred Qualifications
- 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.