Evening Line Cook - Buffet & Prep Specialist

StepStone Hospitality; St. Louis (MO); On-site; USD 17,000 - 22,000; Full time

Job summary

StepStone Hospitality is seeking a kitchen team member for PM shifts, including weekends and holidays. You will prepare sauces and dishes for breakfast and lunch, set up the restaurant and cafeteria buffet, and assist with dishwashers and pantry staff under the direction of the Executive Chef.

Responsibilities include following written recipes, reporting out of stock items, and maintaining high health and sanitation standards in a fast-paced environment.

Qualifications

• Must be available nights, weekends, & holidays.
• Minimum lifting of 20 pounds.
• Pushing, bending, stooping, upward reaching, manual dexterity.
• Hearing, writing, typing.
• Minimum pulling of 20 pounds.
• Other duties may be assigned.
• Must have a comprehensive knowledge of applicable Federal, state, and local health, safety, and legal regulations.
• High school education and relevant training and experience preferred.
• Food safety training, CPR training, and first aid training preferred.

Responsibilities

• PM shift (varies with 2:30pm-10:30pm or 3:00pm-11:00pm shifts), including weekends and holidays
• Adhere to all prepared written recipes for all menu items.
• Report out of stock items to the Executive Chef.
• Prepare all sauces and all dishes for breakfast and lunch menus.
• Help set-up restaurant and employee cafeteria buffet.
• Prepare soups under the Executive Chef's direction.
• Supervise and assist dishwashers and pantry personnel.
• Assure all dining room associates adhere to the proper ordering and pick-up procedures.
• Perform dinner set-up duties according to the Prep List schedule.
• Maintain health and sanitation standards.

Job description

StepStone Hospitality is seeking a kitchen team member for PM shifts, including weekends and holidays. You will prepare sauces and dishes for breakfast and lunch, set up the restaurant and cafeteria buffet, and assist with dishwashers and pantry staff under the direction of the Executive Chef.

Responsibilities include following written recipes, reporting out of stock items, and maintaining high health and sanitation standards in a fast-paced environment.