Station Cook- Le Meridien Fort Worth Downtown at Remington Hospitality

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jan, 26

Salary

0.0

Posted On

06 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cold Food Production, Food Handling Certification, Recipe Comprehension, Inventory Management, Guest Service, Team Collaboration, Sanitation Practices, Attention to Detail, Time Management, Communication Skills, Physical Stamina, Creativity in Presentation, Problem Solving, Adaptability, Organization, Basic Arithmetic

Industry

Hospitality

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 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. Knowledge, Skills, and Competencies: * 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 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. Qualifications Physical Requirements: * 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

The Station Cook III is responsible for planning, prepping, and providing quality service in cold food production. This includes producing salads, trays, and displays while maintaining cleanliness and organization in the work area.