Cook - Sportsbook

Responsibilities

• Always conduct oneself in a manner that reflects a positive professional image.
• Requires reading and math skills for recipes and measurements.
• Ability to read, write, speak, and understand basic English to read recipes and communicate with other team members.
• Ability to perform duties within hot to normal to cold temperature ranges.
• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flattop.
• Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
• Ability to organize and prioritize work and meet deadlines.
• Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
• Adheres to control procedure for food costs and quality.
• Performs all assigned side work to include replenishing/restocking workstation with supplies.
• Checks station before, during and after shift for proper set-up and cleanliness.
• Fully observes all safety procedures as well as clean as you go techniques.
• To encourage and abide by all health codes and hand washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Make salads, soup bases, fire up all equipment, gather product from other outlets, peel shrimp prepare lobster tales, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, preparations of cold sauces, responsible for forwarding shellfish identification cards to supervisor, produce rice, stuffings, vegetables.

Qualifications

• 1-year minimum experience in food preparation and food knowledge.
• Must be able to perform all cooking duties.
• Must be able to fast pace with a sense of urgency.
• Excellent guest service skills.
• Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation, and safety regulations.
• Uses appropriate language when engaging guests and co-workers in conversation, communicates clearly and courteously, provides continued service to all guests.
• Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtains assistance from the proper personnel, as necessary.
• Strong organization skills.
• Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization.