Line Cook - Steakhouse

Duties and Responsibilities

• Slices, dices and chops fruits, vegetables, cheeses, cooked meats, poultry and seafood
• Prepares dressings, sauces, marinations, canapés, hors d’oeuvres and buffet items
• Handles meat, seafood, poultry and produce according to proper food-handling procedures
• Reads and follows recipes/specifications; Properly rotates all products
• Adheres to all sanitation standards in kitchen
• Tests cooked foods by tasting and smelling them
• Maintains a clean and organized kitchen workspace
• Memorizes and executes recipes/specifications
• Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly
• Reads and retains all pertinent information regarding daily promotions, food and beverage specials, property promotions, station assignments and scheduled entertainment from disseminated pre-shift information
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality
• Assumes special projects as needed at the direction of the immediate supervisor

Job Requirements

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Must be eighteen (18) years of age or older
• Two (2) years high volume cooking experience- required
• Must be able to respond to visual and audible cues
• Must be able to work independently and as part of a team; must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Demonstrated ability to interpret and communicate, in English, effectively both verbally and in writing, and understand and carry out instructions furnished in written, oral, or diagram formats
• Ability to read and comprehend simple instructions, short correspondence, and prep list in English
• Ability to calculate figures and amounts such as measurements, proportions, and volumes
• Ability to follow directions and recipes
• Must successfully pass job interview, including a guest service audition
• Must successfully complete Serve Safe Sanitation training
• Willing to travel and participate in training as recommended or required
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position