Steakhouse-Fine Dining Cook

About the Role

Responsible for safe, efficient production of food products, including quality and quantity control, par levels, food storage, product rotation, expo, broiler, sauté, salads, appetizers, roasting, baking, stir frying, deep frying, poaching, braising, etc. Assists with set up and operation of multiple stations within the area; coaches Cook Level III for cross utilization of labor and upward mobility opportunities. Produces stocks, soups, and sauces as part of preparation of daily food (meal period) service.

Follow Standard Operational Procedures (SOPs) and production lists to meet required par levels and specifications for assigned station or duties. Displays knowledge of all emergency procedures. Communicates consistently with the supervising chef, keeping them abreast of all department activities, and ensures that the kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notifies the supervising chef immediately if kitchen and equipment are not in good, safe working order.

Works efficiently with co-workers in any kitchen environment. Provides positive communication and uses Red Carpet Service skills with every patron and co-worker. Performs duties in a safe manner; reports any potential safety hazards to management staff. Performs any reasonable, temporarily assigned job duties outside the position’s job description where, in the Company’s judgment, those duties are necessary in the interest of efficiency, productivity, or guest service.

Requirements

• Must be at least 18 years of age.
• High School Diploma or GED required; College degree or Culinary Arts degree preferred.
• At least 3 years of casual dining experience consisting of à la carte recipe production, plating, and coordination to specification in a high-volume casual setting preferred.
• Intermediate Cook experience and knowledge in the use of kitchen equipment such as knives, stoves, ovens, fryers, steamers, choppers, grinders, mixers, sealers, etc.
• ServeSafe certified preferred.
• Must be able to read, write legibly, understand, and speak English.
• Ability to tolerate second-hand smoke, noise, and bright lights.
• Ability to work at a fast pace in often crowded/noisy environments.
• Must meet professional appearance standards as prescribed by company policy.
• Available to work required schedule which may include nights, weekends, holidays, and overtime as needed.
• Ability to lift up to 50 lbs., push or pull 150 to 250 lbs. on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance.
• Must be able to handle heat from cooking appliances, glassware, and washing machines.
• Requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols.
• Ability to stand for the duration of shift, walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

Benefits

Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience.