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Breakfast Cook

The Otesaga Resort Hotel • Cooperstown, NY 13326 • Posted 30+ days ago

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In-person • Full-time • Entry Level

Job Highlights

Using AI ⚡ to summarize the original job post

The Breakfast Cook at The Otesaga Resort Hotel is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. This role involves setting up the station according to restaurant guidelines, practicing and monitoring food safety procedures, managing and maintaining a safe working condition, and restocking items as needed throughout the shift. The ideal candidate will have a minimum of one year of training and/or experience.

Responsibilities

  • Set up station according to restaurant guidelines
  • Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations
  • Follow recipes, portion controls, and presentation specifications as set by the restaurant
  • Manage and maintain a safe working condition
  • Restock all items as needed throughout shift
  • Have understanding and knowledge to properly use and maintain all equipment in station
  • Perform additional responsibilities as requested by the Executive Chef or Executive Sous Chef
  • Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards

Qualifications

Required

  • Minimum of one year training and/or experience

Full Job Description

The Breakfast Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. At times, the Breakfast Cook will be tasked to prepare items for another station or special event. In addition, the Breakfast Cook cleans kitchen equipment, organizes produce delivery, and completes a nightly inventory. The ideal Breakfast Cook candidate has a minimum of one year training and/or experience and is responsible to:

+ Set up station according to restaurant guidelines

+ Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations Follow recipes, portion controls, and presentation specifications as set by the restaurant

+ Manage and maintain a safe working condition

+ Restock all items as needed throughout shift

+ Has understanding and knowledge to properly use and maintain all equipment in station

+ Perform additional responsibilities as requested by the Executive Chef or Executive Sous Chef.

+ Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards

+ Hourly compensation depends on experience and culinary expertise.

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