Broil/Sauté Cook

Essential Functions

• Consistently and sufficiently meet Lawry’s standards as an ambassador of the restaurant with our guests, including inspiring the “WOW Factor” level of service, providing and exuding quality, professionalism and positive guest relations.
• Comply with all of Lawry’s employment related policies and procedures; including accurate records of hours worked, breaks, communication of shift changes, tardiness or absence; and behavior consistent with the company’s desire to maintain a workplace free of incidents of co-worker harassment, discrimination, drug or alcohol abuse.
• Respects and maintains Company property and assets.
• Adheres to Lawry’s uniform and appearance standards.
• Demonstrates safe work habits, particularly in relation to knife handling.
• Maintains a safe workplace by keeping work and dining areas clean and free of debris and hazards.
• Operates all cooking and preparation equipment safely and according to manufacturer’s directions.
• Follow approved food handling and sanitation procedures to ensure the safety of guests and co-workers.
• Follow quality control procedures, designated weighing procedures, inventory maintenance and portion control guidelines for all of the different protein cuts.
• Communicate well with Dining Room Servers in your station and coordinate the arrival of the beef cart.
• Communicate well with other Carvers, Managers, Chefs, Kitchen staff, and all co-workers.
• Receives deliveries following established Company procedures for checking in deliveries and handling invoices.
• Unpacks, inspects, stores and rotates food items in accordance with established procedures, i.e. “FIFO” (first in, first out).
• Sets up and stocks the beef cart appropriately for the meal period, ensuring adequate back-up stock is available.
• Keeps tools, cutlery, machines and cooking equipment in good working order.
• During business hours, performs duties in a full view of guests; continually cleans the beef cart and keeps the floor grease-free.
• Graceful protein carvings and plate service for all guests without sacrificing quality, attitude or negatively affecting the guest’s experience.
• Operates the Posi ordering system efficiently.
• Works efficiently, accurately and quickly to expedite the guests’ food orders.
• Contributes to meeting unit food cost goals through portion and waste control.
• Aids other co-workers and departments with their duties as needed to ensure guest satisfaction.

Position Qualifications

• Shows confidence, energy, and enthusiasm with a professional, clean appearance, and a friendly, helpful, approachable demeanor.
• Previous experience as cook or food prep worker, with ability to use knife and carve meat properly.
• Satisfactory physical and mental health to perform the requirement of the job, and to work with the public in compliance with applicable foodservice health and safety regulations.
• Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy.
• Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); able to push and pull at least 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers.
• Able to lift, push, and control the substantial weight of a fully loaded cart through dining rooms.
• Available and willing to work all scheduled shifts within the priority scheduling and seniority systems as established at each location, including working weekends and holidays.
• Able to multi-task, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner both with co-workers and guests.
• Able to work in a high volume, fast paced environment.
• Above average knife skills.
• Able to establish rapport in conversational English that is consistent with our upscale dining atmosphere at specific location. This includes the ability to communicate at a mature conversational level, exhibit poise and comfort with our guests and understand the nuances of conversational English.
• Basic math proficiency.
• Able to wear required uniform.
• Able to listen and follow instructions carefully.
• Capable of following basic recipes.

Experience

• At least two (2) year of previous experience as a Line Cook or Carver in a high end dining establishment is required.
• Must be able to read scales.

Licenses/Certifications

• Current Local/State Food Handler’s Training Certifications as required.

Education

• High school diploma or GED preferred.
• Some college or culinary education beneficial.