Station Cook II

Buffalo, New York, USA · Full-time

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

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