Station Cook I

Remington Hospitality; Annapolis (MD); On-site; USD 22,000 - 30,000; Full time

Job summary

Remington Hospitality is seeking a Station Cook I to plan, prep, and produce quality menu items for designated outlets. You will direct Line Cooks, maintain kitchen organization, and uphold sanitation standards in a fast-paced hotel setting.

The role requires 5 years of Line Cook experience in a hotel/resort or restaurant, ability to work all stations, and a solid understanding of recipes and yield guides. Flexibility for varied schedules is expected.

Qualifications

• Must have food handling certification and 5+ years of Line Cook experience.
• Ability to work all stations on the line and follow recipes precisely.
• Comfort high-demand kitchen environment and strong teamwork.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Assign production and prep work for Line Cooks and review priorities.
• Set up work stations with mise en place, tools, equipment and supplies.
• Breakdown work stations and complete closing duties at day end.
• Inspect cleanliness and working conditions of tools, equipment and supplies.
• Inform Sous Chef of supplies needed for the day.
• Transport supplies from Storeroom and stock designated areas.
• Start prep work for the day’s menu and direct Line Cooks accordingly.
• Check POS printers on the line and ensure paper availability.
• Maintain proper storage procedures per Health Department and hotel guidelines.

Skills

Line Cook experience

Food handling certification

Ability to work under pressure

Recipe comprehension

Team collaboration

Job description

Position

Station Cook I

Reporting Relationship

Executive Chef and Sous Chef

FLSA Status

Non-Exempt

Position Summary

The Station Cook I plans, preps, sets up and provides quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Directs, trains and monitors performance of Line Cooks. Maintains organization, cleanliness and sanitation of work areas and equipment.

Core Responsibilities

• Prepare all menu items following recipes and yield guides.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Set up work station with required mise en place, tools, equipment and supplies.
• Breakdown work stations and complete closing duties at the end of last shift of the day.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
• Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow all food handling guidelines.
• Perform other duties as assigned.

Knowledge, Skills And Abilities

• 5 years’ experience as a Line Cook at a hotel/resort or restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• Ability to work in a high demand, sometimes high pressure environment.
• Compute basic arithmetic.
• Comprehend and follow recipes, including the ability to expand/condense recipes.
• Regular attendance according to established guidelines.
• May be required to work varying schedules to reflect the business needs of the property.
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.