Station Cook II

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 throughout the shift.
• Set up work station with required mis en place, tools, equipment, and supplies.
• Break down work stations and complete closing duties at the end of the last shift of the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Follow food handling guidelines.