Cook I Steakhouse

Responsibilities

• Confer with food preparation personnel to plan menus and related activities.
• Utilize the proper preparation method for all food orders.
• Responsible for the execution of all food preparation for shift.
• Responsible for all cleanliness, safety and sanitation for assigned area.
• Ensure food quality is at the highest standard, cooked and delivered on time.
• Utilize the “FIFO” method for all items used in the area.
• Responsible for accuracy of line in absence of Sous Chefs.

Qualifications

• Associate’s degree from a 2-year college or technical school in Culinary Arts preferred, 3 to 5 years related experience and/or training; or an equivalent combination of education and experience is required.
• Illinois Sanitation Certification.
• Ability to read, write and speak in English.
• Ability to apply common sense understanding to carry out detailed written, oral or diagram instructions.
• Establish and maintain an effective working relationship with IGB, management, staff and co-workers.
• Ability to perform basic math.
• Team oriented and enjoys working with and assisting/servicing people.
• Working knowledge of carving and all kitchen equipment.
• Ability to work any shift.