Cook 1 | Bob's Steak & Chop House | Full Time

About the role

The position of Line Cook 1 ensures that all prep items are prepared and stored according to hotel specifications.

Responsibilities

• Independently prepares all food items as directed by supervisor and to the company specifications.
• Ability to work on an outlet hot/cold line executing menu items in the specified timeline for each meal period.
• The ability to identify and inspect all food products for quality.
• Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
• Safely and properly use all culinary equipment.
• Must have a solid and demonstrated understanding of cooking skills and techniques.
• Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all times.
• Attend department meetings and other company required training.
• Complete other duties assigned by management.

Qualifications

• 3 years of culinary experience preferred; well-versed in operation of at least one culinary station
• Proper use and care of cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, salad spinner
• Proper care and cleaning of all kitchen equipment: oven, grill/stove burners, microwave appliances, robot coupe, mechanical choppers
• Knowledge of basic kitchen preparation, knife skills, sanitation, and safety
• Ability to remain active, including standing for 8+ hours per day
• Flexible scheduling to include nights, weekends, and holidays
• Must be familiar with weights and measures to follow and multiply standard recipes
• Must have basic mathematical skills
• The ability to work in a fast-paced high pressure work environment while executing delegated tasks and assignments
• Culinary degree and/or formal training preferred
• Must have unexpired Food Handlers – or obtain upon hire
• Must be able to lift, push, pull, and carry moderate weight
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting
• Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell