Binion's Steakhouse Cook II (Horseshoe Bossier)

Responsibilities

• Prepares and produces menu items to standards in a quick and efficient manner.
• Skilled in fry cook, broiler, and Garde Manger.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
• Maintains assigned station and equipment in a clean and sanitary condition.

Qualifications

• Minimum two (2) years prior experience as a cook.
• Previous working knowledge of point of sales system preferred.
• Must be able to provide own tools.
• Must be able to work any day of the week and any shift.
• Must be able to get along with co-workers and work as a team.
• Local health department sanitation certificate.
• Must be able to read, write, speak and understand English.

Additional Requirements

• Must be able to work inside a kitchen and on a fry line during most of shift.
• Must be able to lift up to 100 pounds.
• Must be able to push and pull carts weighing up to 300 pounds.
• Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc.
• Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.
• Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders.
• Must be able to respond to visual and aural cues.
• Must present a well-groomed appearance.
• Must be able to maneuver around all areas of the kitchen.
• Must be able to tolerate areas with extreme hot and cold temperatures.