Station Cook II

Premier; Buffalo (NY); On-site; USD 20,000 - 29,000; Full time

Job summary

Premier in Buffalo, NY is seeking a full-time Line Cook to prepare all menu items following recipes and yield guides, while collaborating with the Sous Chef to review assignments and anticipate business levels for the day.

You will begin prep for the day’s menu, assist Line Cooks across shifts, and set up stations with mise en place, tools, and supplies, finishing with proper closing duties and storage according to health guidelines.

Qualifications

• 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!

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 the 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 mis en place, tools, equipment and supplies. Breakdown 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.

Job description

• 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 the 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 mis en place, tools, equipment and supplies. Breakdown 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.
• $18.00 Per Hour

#26-3164

Buffalo, New York, USA

Full-Time/Part-Time

Full-time

Job Description

What you will be doing

• 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 the 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 mis en place, tools, equipment and supplies. Breakdown 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.
• $18.00 Per Hour

Requirements

What we are looking for

• 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!

Preferred 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