Station Cook

What you will be doing

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.


• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.


• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.


• Maintain positive guest relations at all times.


• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.


• Resolve guest complaints, ensuring guest satisfaction.


• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.


• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.


• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.


• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.


• Complete opening & closing duties.


• Start prep work on items needed for the particular menu of the day.


• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.


• Continue prep work after the meal period for the next meal service.


• Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.


• Prepare all menu items following recipes and yield guide.


• Inform the Sous Chef of any shortages before the item runs out.


• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.


• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.


• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.


• Maintain proper storage procedures as specified by Health Department and Hotel requirements.


• Minimize waste and maintain controls to attain forecasted food cost.


• Disinfect and sanitize cutting boards and worktables.


• Transport empty, dirty pots and pans to the pot wash station.


• Direct and assist Stewards in order to make clean-up a more efficient process.


• Review status of work and follow-up actions required with the Head Cook before leaving.


• Work on Line during service and assist wherever needed.


• Return dirty rags to housekeeping or designated area.


• Check daily quality of seafood, meat, and poultry and place order if necessary.


• Assist with inventories as scheduled.


• Assist in plating up Banquet hot meals as assigned.


• Follow maintenance program and cleaning schedule.


• Perform duties in other areas of Kitchen as assigned.


• Work at off-premise functions.


• Research new menu items.


• Attend designated meetings

The ideal candidate for this position

• 5 years experience as a Cook or Station Cook at a fine dining style Hotel or Restaurant.


• Food handling certificate.


• Fluency in English both verbal and non-verbal.


• Compute basic arithmetic.


• Provide legible communication.


• Comprehend and follow recipes.


• Expand/condense recipes.


• Ability to:
  
  
  • perform job functions with attention to detail, speed and accuracy.
  
  
  • prioritize and organize.
  
  
  • be a clear thinker, remaining calm and resolving problems using good judgment.
  
  
  • follow directions thoroughly.
  
  
  • understand guest’s service needs.
  
  
  • work cohesively with co-workers as part of a team.
  
  
  • work with minimal supervision.
  
  
  • maintain confidentiality of guest information and pertinent Hotel data.
  
  
  
  


• High school graduate or equivalent vocational training certificate.


• Certification of Culinary training or apprenticeship.


• Fluency in a second language, preferably .


• Sanitation certificate.


• Expand and condense recipes.


• Ability to input and access information in the property management system/computers/point of sales system.


• Previous guest relations training.


• Artistic talent.


• Flexible and long hours sometimes required.


• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.


• Ability to stand during entire shift


• Ability to withstand temperature variations both hot and cold.

This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third-party management company that is responsible for all employment benefits and obligations at this location.