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Station Cook - Hilton
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- 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.
- 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.
- Produce salads, fruit/vegetable/cheese/meat trays, centerpieces for Banquets and Buffets.
- Prepare amenity orders for Room Service.
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