Station Cook II

Remington Hospitality • Buffalo, NY

5d

About The Position

The Station Cook II prepares menu items according to recipes and yield guides, begins preparation for the day's menu, and assists Line Cooks throughout the shift. The role involves reviewing assignments and anticipated business levels with the Sous Chef or Station Cook I, setting up and breaking down workstations, and completing closing duties. The cook also maintains food storage and handling practices in accordance with Health Department and hotel requirements.

Requirements

• Three years of experience as a Line Cook at a hotel, resort, or restaurant.
• Ability to work all stations on the line.
• Food handling certification.
• High work ethic and self-initiative.
• May be required to work varying schedules, including nights, weekends, and holidays.
• Enjoy working as part of a team that provides great experiences for guests.

Nice To Haves

• 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 preparation experience.
• Ability to organize and maintain a 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 consistently follow recipes, portion standards, and plating specifications.

Responsibilities

• Prepare all menu items following recipes and yield guides.
• Meet with the Sous Chef or Station Cook I to review assignments, anticipated business levels, changes, and other information relevant to job performance.
• Start preparation of items needed for the day's menu and assist Line Cooks throughout the shift.
• Set up the workstation with the required mise en place, tools, equipment, and supplies.
• Break down workstations and complete closing duties at the end of the last shift of the day.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Follow food handling guidelines.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed