Station Cook- Le Meridien Fort Worth Downtown

Remington Hospitality; Fort Worth (TX); On-site; USD 32,000 - 42,000; Full time

Job summary

Remington Hospitality seeks a Station Cook III to plan, prep, set up and serve quality cold dishes for menus, displays, and desserts per plating guides. Maintain clean, organized work areas and equipment to standards.

Responsibilities include coordinating with the Sous Chef, plating items for banquets and room service, and upholding sanitation and safety procedures throughout the shift.

Qualifications

• 2 years' pantry experience in hotel/resort or restaurant.
• Ability to work all stations on the line.
• Food handling certification is required.
• Basic arithmetic for measurements and portions.
• Read and follow recipes, adjust as needed.
• Regular attendance and schedule flexibility.
• Maintain teamwork and guest confidentiality.

Responsibilities

• Meet with Sous Chef/Station Cook I to review assignments and changes.
• Set up work station with mis en place, tools, and supplies; close out at shift end.
• Produce salads and platters; display items attractively per specs.
• Prepare amenity orders for Room Service.
• Ice down seafood three times daily as procedures specify.
• Inspect cleanliness and condition of tools, equipment, and supplies.
• Maintain proper storage per Health Dept and hotel rules.
• Assist with inventories as scheduled.
• Work cooperatively with associates; promote guest service.
• Respect management direction; handle reasonable requests.

Skills

Pantry experience

Work all stations

Food handling certification

Recipe interpretation

Attention to detail

Flexibility

Job description

Position Summary

The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Maintains organization, cleanliness and sanitation of work areas and equipment.

• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• 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.
• Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Ice down seafood three times a day according to procedures.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Assist with inventories as scheduled.
• Work in a cooperative and friendly manner with fellow associates.
• Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Perform any reasonable request as assigned or directed by management.

Position Summary

The Station Cook III plans, preps, sets up and provides quality service in all areas of cold food production to include, but not limited to cold menu items, cold line specials, displays/presentations of cheeses, fruits, salads, dressings, compotes, vegetables, sandwiches and desserts in accordance with standards and plating guide specifications. Maintains organization, cleanliness and sanitation of work areas and equipment.

Core Responsibilities

• Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• 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.
• Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets. Display items attractively and to specified requirements.
• Prepare amenity orders for Room Service.
• Ice down seafood three times a day according to procedures.
• Inspect the cleanliness and working conditions of all tools, equipment and supplies.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Assist with inventories as scheduled.
• Work in a cooperative and friendly manner with fellow associates.
• Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Perform any reasonable request as assigned or directed by management.

Knowledge, Skills, And Competencies

• 2 years' experience as a Pantry Person at a Hotel/Resort or Restaurant.
• Ability to work all stations on the line.
• Food handling certification required.
• 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.