Station Cook- Le Meridien Fort Worth Downtown

Remington Hospitality•Fort Worth, TX

About The Position

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. 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.

Requirements

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
Stand and walk for varying lengths of time, often long periods of time. Remain in stationary position for 2 hours throughout work shift.
Work environment can be hot and/or cold throughout the shift.
Bend, stoop, squat and stretch to fulfill cleaning requirements
Exert physical effort in transporting thirty (30) pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Know and be able to administer first aid
Direct evacuations in an emergency

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.