SPECIALTY COOK - DUKE'S STEAKHOUSE

About the role

The Specialty Cook will be supporting Duke’s Steakhouse preparing menu items that ensure quality and presentation standards exceed guest expectations.

Responsibilities

• Be responsible for preparing menu items as directed by the recipes provided by the Sous Chef and or Executive Chef.
• Be responsible for quality and proportion size.
• Maintain the highest quality in finished product.
• Practice proper food handling and knife handling skills.
• Use and apply proper kitchen safety procedures and basic cooking skills.
• Disinfect and sanitize cutting boards and worktables.
• Ensure kitchen and Health Department sanitation requirements are always maintained.
• Properly wraps, labels, dates, and stores all food items in their proper areas.
• Other duties as assigned.

Qualifications

Education and Experience: High School Diploma and/or GED preferred; 5 years' working experience in a fine dining kitchen preparing a variety of meats, poultry, pork, pastas, vegetables and soups.

• Must be at least 21 years of age.
• Ability to successfully work in a fast-paced environment.
• Must have the ability to work a flexible schedule and weekends.
• Ability to read, write, speak, and understand the English language.
• Bi-lingual (English/Spanish) is a plus.
• The ability to maintain composure in a potentially stressful environment.
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
• Food Handlers Certification (Required Work Card)
• Broiler and related kitchen equipment (Machinery, Work Equipment, Programs, Software, Hardware Used)