Cook II - Steakhouse - Full Time

Responsibilities

• Learn and be familiar with the facility’s room outlets.
• Answer general questions regarding the property.
• Read food orders from computer printouts and prepare food items according to established menu plans.
• Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.
• Wash, slice, peel, and/or cut various foods to prepare for cooking or serving.
• Observe and test foods to determine if they have been cooked sufficiently.
• Coordinate with and communicate orders to dining room staff.
• Prepare all food items accurately in a timely manner.
• Complete all assigned prep items as written on prep sheet.
• Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner.
• Enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attend company training programs as scheduled.
• Complete opening, closing, and other side duties as assigned by the supervisors.
• Communicate as needed with Lead Cook and Sous Chefs.
• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.
• Maintain strict confidentiality in all company matters.

Qualifications

• At least 18 years of age.
• A High School Diploma or equivalent required; a degree in Culinary Arts or recognized apprenticeship preferred.
• Minimum two (2) years of experience in a full-service restaurant preferred.
• Knowledge and ability to use all kitchen tools and equipment.
• Ability to identify all products used in kitchen operation.
• Ability to recognize spoiled or questionable products.
• Strong written and verbal communication skills; fluency and literacy in English required.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• Basic reading and math skills for recipes and measurements.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to successfully complete Cook ii tests.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.