- Directly procures all food items and follows standard recipes and line check sheets to properly set up and maintain his / her station as set forth according to daily prep sheets.
- Maintains a professional appearance with a positive attitude at all times.
- Follows daily prep lists and production schedules for each day's service according to visual inventory, banquet sheets and reservations.
- Works with Chef / supervisors to prepare menus and specials.
- Consistently maintains high standards of quality, cost, eye appeal and flavor.
- Follows daily work schedule.
- Follows organized sanitation procedures for all areas of kitchen.
- Is trained to work on a hot line and cold line stations
- Butchery, sauce and soup production.
- Proficient in the production of prep for any of the hot line stations to include, fryer, griddle, char broiler, oven and middle, as well as banquet production
- Prep production of all hot line items to include fryer and griddle.
- Insures all sanitation procedures are followed at end of shift. To include clean and of station and or line area.
- Follows set standards for cooking and presenting all food items from his / her station.
- Assists in food procurement, delivery, storage and usage of items. Puts away delivery when necessary.
- Assist Chef / Sous Chef in preparation and serving of cold food at banquets and other clubhouse functions when needed
Requirements
- Energetic team player must be reliable.
- Willing to work a flexible schedule, days, nights, weekends, and holidays.
This position requires standing for long periods Source: Hospitality Online
Union Cook III - Carmel, United States - Hyatt Vacation Club at Highlands Inn
