Bourbon Steak Cook I

Responsible To Assist

• Prepare mise-en-place in advance of cooking process
• Review recipe
• Check and measure necessary ingredients
• Wash, chop, and place ingredients in individual bowls
• Retrieve and prepare for sue all necessary equipment
• Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines
• Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis
• Maintain the specific kitchen area clean and hygienic
• Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef
• Pick up products from stores in accordance with HACCP guidelines and Company policies
• Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie
• Perform additional duties and projects as assigned

Position Requirements

• A minimum of 1 year of culinary experience in a professional kitchen
• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Physical / Mental Demands

• Must be able to stand and walk for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell