Station Cook I

Position Station Cook I
Reporting Relationship Executive Chef and Sous Chef
FLSA Status Non-Exempt
Position Summary:
The Station Cook I plans, preps, sets up and provides quality service in all areas of food
production for menu items and specials in the designated outlets in accordance with standards
and plating guide specifications. Directs, trains and monitors performance of Line Cooks.
Maintains organization, cleanliness and sanitation of work areas and equipment.
Core Responsibilities:
 Prepare all menu items following recipes and yield guides.
 Prepare and assign production and prep work for Line Cooks to complete; review
priorities.
 Communicate additions or changes to the assignments as they arise throughout the shift.
 Set up work station with required mise en place, tools, equipment and supplies.
Breakdown work stations and complete closing duties at the end of last shift of the day.
 Inspect the cleanliness and working conditions of all tools, equipment and supplies.
 Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks.
 Transport supplies from the Storeroom and stock in designated areas.
 Start prep work on items needed for the particular menu of the day and direct Line Cooks
on same throughout the shift.
 Check POS printers on the line; ensure they are in working order and there is enough
paper available for the shift.
 Maintain proper storage procedures as specified by Health Department and hotel
requirements. Follow all food handling guidelines.
 Perform other duties as assigned.
Knowledge, Skills and Abilities:
 5 years’ experience as a Line Cook at a hotel/resort or restaurant.
 Ability to work all stations on the line.
 Food handling certification required.
 Ability to work in a high demand, sometimes high pressure environment.
 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.

Physical Requirements:
 Stand and walk for varying lengths of time, often long periods of time. Remain in
stationary position for 45 minutes 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 fifty (50) 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

Hourly Wage: $22.00-$24.00 per hour