Breakfast Cook

Remington Hospitality; Princeton (NJ); On-site; USD 32,000 - 48,000; Full time

Job summary

Remington Hospitality in Princeton, NJ seeks a dedicated cook to prepare breakfast and lunch items, ensuring quality and guest satisfaction.

You will manage pantry inventory, requisition items, track prep quantities, and coordinate with the Executive Chef on daily specials and forecasts.

Responsibilities include following recipes and specs for luncheon and dessert items, contributing to smooth kitchen operations.

Qualifications

• Prepare food items for the breakfast and lunch menus and produce a quality product that is presentable and satisfying to the guests.
• Complete inventory checklist of pantry cooler, pantry desserts, shelves and any other item that may be necessary to complete the job.
• Requisition food items according to food production charts.
• Fill out amounts prepped, sold and left over.
• Communicate with the Executive Chef to find out the specials for the day, any special instructions, forecasts, Reservations, etc.
• Prepare all luncheon and dessert items according to recipes and specs.

Responsibilities

• Prepare food items for the breakfast and lunch menus and produce a quality product that is presentable and satisfying to the guests.
• Complete inventory checklist of pantry cooler, pantry desserts, shelves and any other item that may be necessary to complete the job.
• Requisition food items according to food production charts.
• Fill out amounts prepped, sold and left over.
• Communicate with the Executive Chef to find out the specials for the day, any special instructions, forecasts, reservations, etc.
• Prepare all luncheon and dessert items according to recipes and specs.

Job description

• Prepare food items for the breakfast and lunch menus and produce a quality product that is presentable and satisfying to the guests.
• Complete inventory checklist of pantry cooler, pantry desserts, shelves and any other item that may be necessary to complete the job.
• Requisition food items according to food production charts.
• Fill out amounts prepped, sold and left over.
• Communicate with the Executive Chef to find out the specials for the day, any special instructions, forecasts, reservations, etc.
• Prepare all luncheon and dessert items according to recipes and specs.