Line Cook

Job description

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 Depart...