Station Cook Prep- Le Meridien Fort Worth

Remington Hospitality; Fort Worth (TX); On-site; USD 28,000 - 38,000; Full time

Job summary

A leading hospitality company is seeking a Station Cook Prep for their Le Meridien Fort Worth property. This entry-level full-time role involves food preparation and service, focusing on quality and cleanliness of cold food production. The ideal candidate will have a background in culinary arts and a passion for guest service.

Benefits

Paid Vacation

Free Nights Stay

Qualifications

• 2 years' experience as a Pantry Person in hotel/resort or restaurant.
• Food handling certification required.
• Ability to compute basic arithmetic, comprehend and follow recipes.

Responsibilities

• Plan, prep, and provide quality service in food production.
• Maintain cleanliness and organization of work areas.
• Prepare menu items such as salads and cold line specials.

Skills

Food handling certification

Ability to work all stations on the line

Basic arithmetic

Recipe comprehension

Guest service focus

Job description

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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.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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