Steakhouse - Cook II

SUMMARY

Cook Level 2 is responsible for supporting the Sous Chef in the successful production of raw and/or cooked food products for culinary operations. Position will be engaged in the development of SOP’s advanced cooking styles and production for safe and efficient preparation of food utilizing various cooking techniques and equipment.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.
• Aid in setting up and operating multiple stations within the area, coaching Cook Level I for cross-utilization of labor and upward mobility opportunities.
• Produce stocks, soups, sauces as part of the preparation of daily food service.
• Follow Standard Operational Procedures and production lists to meet required par levels and specifications for assigned station or duties.
• Maintain standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption.
• Show knowledge of all emergency procedures including familiarity with Material Safety Data Sheets for chemical usage.
• Communicate consistently with supervising Chef, keeping them informed of all department activities and ensuring that kitchen and equipment are in good working order and that the work area is clean and hazard-free.
• Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
• Work well under pressure and meet multiple and sometimes competing deadlines.
• Adhere to all corporate and local policies, procedures, and operating guidelines.
• Demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines.
• Adhere to all cleaning, sanitation and PPE position-specific guidelines.

QUALIFICATIONS

• Minimum of 18 years of age.
• High school diploma or G.E.D. preferred.
• Associate’s/Technical Degree in Culinary preferred.
• 2 Years of related experience or equivalent combination of education and experience.
• Moderate food knowledge consisting of Cook Level 1 plus sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards.
• Moderate math skills as well as the ability to measure, and estimate, and the ability to multitask, possess proper knife skills, basic food knowledge inclusive of specifications as defined by hiring management.
• Scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
• Ability to read, write and speak English required.
• Strong customer service and interpersonal skills are required.
• Ability to work as part of a team and to promote cooperative approach between departments.
• Ability to work unsupervised.

PHYSICAL DEMANDS

• Frequent brisk walking, climbing stairs, bending, lifting, stretching, reaching, kneeling, squatting, and standing for long periods of time.
• Working in small, confined areas, with floors, which are or may become slippery in the process of conducting work activities.
• Walking and/or standing 95% of the time.
• Lifting from 75 to 100 pounds to stack, store or move materials, supplies and equipment.
• Push and pull carts and equipment weighing 250 pounds.
• Enter walk-ins of -10 degrees to working conditions of 110 degrees.

WORK ENVIRONMENT

• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position.
• While performing the duties of this job, the employee mostly works inside the building.
• The employee is regularly exposed to airborne particles, toxic fumes and/or chemicals.
• The noise level in the work environment is loud.
• Exposure to bright lighting.
• Exposure to unrestricted second-hand smoke.