Steakhouse Cook 1 Jobs

ESSENTIAL DUTIES AND RESPONSIBILITIES The following and other duties may be assigned as necessary:

• Measure, convert and make recipe substitutions without affecting quality.
• Complete knowledge and understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.
• Must adhere to regulatory, department and company policies.
• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.
• Assist in operation of other food and beverage venues as needed.
• Administer all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.
• Must be able to acquire and maintain appropriate gaming license LANGUAGE SKILLS Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills. REASONING ABILITY Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Team members must be able to qualify for licenses and permits required by federal, state, and local regulations. PHYSICAL DEMANDS The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision. The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces. WORK ENVIRONMENT The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.
• Exhibit excellent knife skills, classic cuts and sharpening.
• Knowledge of applicable food preparation methods and measures for assigned function
• Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.
• Perform all job duties in a safe and responsible manner.
• Provide friendly, fast, and helpful customer service to all guests and team members.
• Ability to earn and maintain a current Food Handlers Card
• Write prep list and take inventory.
• Follow recipes to prepare and/or cook food to meet departmental standards or as directed.
• Perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed.
• Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.
• Proficient in the butchery of all meats and seafood.
• Must adhere to regulatory, department and company policies.
• Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.
• Perform other job related and compatible duties as assigned QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
• Work closely with Sous Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities.
• Culinary or Associate's degree or equivalent from two-year College or technical school; or equivalent combination of education and experience.
• Attend all departmental and company training programs or meetings as directed.
• Proficient at soups, sauces, starches, thickeners and emulsifiers.
• Two years related experience and/or training.