Steakhouse Cook Jobs

SUMMARY

Prepares menu items according to company policies, procedures, programs, and performance standards. Performs all duties to maximize guest satisfaction and a quality work environment as directed.

DUTIES AND RESPONSIBILITIES:

• Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.
• Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
• Responsible for the back of the house operations in the steakhouse.
• Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.
• Take an active role in the creation and development of menus, food preparation, standards and quality control.
• Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, rotisseries, and steam kettles. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils. Knowledge of use of equipment including blenders, mixers, grinders, slicers, and tenderizers to prepare soups, salads, gravies, desserts and sauces.
• All other department specific duties as assigned by the Food & Beverage Director.
• Coach and train employees to provide and maintain the best customer service possible.
• Must attend and be certified in all applicable training programs required.
• Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
• Responsible for culinary operations to enhance the food product that is presented to guests, submitting changes to respond to business needs, and recommending food product as the result of market research.

QUALIFICATIONS AND REQUIREMENTS:

• Experience in catering and special events preferred.
• Culinary experience in a fast paced, quality food operation, showing success.
• Three (3) to six (6) years experience in the food & beverage industry with at least two as a master cook or two years in upscale restaurant management.
• Must be self-motivated and a self-starter.
• Excellent planning, organizing, and training skills.
• Culinary graduate a plus.
• Must be able to obtain and retain a gaming license through the Tule River Tribe Gaming Commission.
• Serve Safe Certified or willing to take Serve Safe Class.

PHYSICAL AND ENVIRONMENTAL:

• Must have high level of mobility/flexibility in space provided.
• Must be able to lift and carry up to 50 pounds.
• Must be able to perform all essential duties of the job with or without reasonable accommodation.
• While performing the duties of this job the employee is required to continuous standing.
• Environment is of high humidity with extreme temperatures.
• Occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
• Regularly required to talk, hear, walk, and to reach with hands and arms, use hand to finger, handle, or feel objects, tools or controls.
• Noise level is low to moderate when in kitchen.
• Must be able to work irregular hours under heavy pressure/stress during busy times.