Cook II - Kitchen Administration

About the role

The team member plays a crucial role in maintaining high standards in food preparation and presentation, ensuring quality and portion control. They assist the Sous Chef and Cook in these tasks and are responsible for promoting positive customer relations and handling guest complaints.

Responsibilities

• Aids in quality and portion control of food products.
• Works flexibly across all kitchen areas.
• Promotes positive customer relations and handles guest complaints.
• Assists other line employees with their daily responsibilities.
• Prepares production according to established standards set by the Restaurant Chef.
• Safeguards the proper labeling, storage, and temperature requirements for products.
• Strives to minimize overproduction and over-purchasing.
• Maintains quality inventory control and ensures compliance with health department codes.
• Maintains a clean, safe, and hazard-free work environment.
• Lifts and moves up to 50 pounds frequently.
• Uses various vision abilities as required.

Qualifications

• Minimum of two to three years of experience in a high-volume kitchen setting.
• Frequent need to stand, walk, use hands for fine motor skills, reach, talk, and taste or smell.
• Frequent lifting and moving of up to 50 pounds.
• Specific vision abilities required include close, distance, color, and peripheral vision, as well as depth perception and focus adjustment.

Benefits

• Medical, time off, and retirement benefits through Local Union Representation.
• Free meals, uniforms, and parking.
• Discounts at Hard Rock properties worldwide.
• All team members are eligible for the discretionary annual bonus program.
• Training and leadership development programs.
• Wellness programs including onsite information and fitness seminars.
• Team Member Resource Groups.
• Recognition programs.

Pay

$24.60 per hour.

Schedule

Nightly shifts are available.