STEAKHOUSE GOURMET COOK

Responsibilities

• Prepare base sauces, stocks, and soups.
• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle and flat top.
• Train apprentice cooks in food production and proper equipment usage.
• Enforce all initiatives given.
• Oversee production responsibilities.
• Provide service to guests and Team Members in a professional, efficient and courteous manner.
• Maintain a clean, attractive environment, in accordance with all Company standards, policies and procedures.

Qualifications

• Exhibit knowledge, understanding, and application of various cooking techniques.
• Know where the MSDS booklet is for your area and display knowledge of all emergency procedures.
• Treat each Team Member with care, dignity, fairness, and respect in a professional manner while displaying and encouraging teamwork in the department.
• Communicate on a consistent basis with all managers.
• Attend daily Team Member huddles and look at the communication boards for pertinent information.
• Follow Recipe Book and Guidelines and have all necessary supplies to provide consistency and quality for exceptional Guest Service.
• Maintain cleanliness, safety, and sanitation standards in accordance with department policies, and those of the Department of Health.
• Notify a supervisor immediately if the kitchen and equipment are not in good working order.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production.
• Majority of the production will be to maintain appearance and cleanliness of related work areas and keep items stocked, such as, cold salads, sandwiches, cold displays, desserts, salad dressings, sliced deli meats, fish, eggs, vegetables, and poultry for guest services according to Graton Resort & Casino's standards and specifications.