The Station Cook prepares and serves food for à la carte and/or buffet menus in accordance with hotel recipes and standards. The role supports guest service and fellow colleagues, contributes ideas during daily shift briefings, maintains product rotation and accurate storeroom requisitions, and keeps work areas, utensils, and equipment clean and maintained. The cook is expected to know menu items, daily features, and promotions, and to follow kitchen, safety, and sanitation policies. The position reports to the Executive Chef and Executive Sous Chef.
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Job Type
Full-time
Education Level
No Education Listed