Cook I

Job Summary: Key Responsibilities: Food Preparation: Prepare and cook menu items according to standardized recipes and specifications. Ensure quality and consistency in all dishes prepared. Prepare ingredients by chopping vegetables, cutting meat, and preparing sauces. Marinate, season, and cook steaks to the desired level of doneness. Station Management: Efficiently manage and operate a designated station in the kitchen, including setup, stocking, and maintaining cleanliness. Keep station clean, organized, and stocked with necessary supplies. Ensure all food items are properly stored and labeled. Cooking Techniques: Utilize various cooking methods such as grilling, broiling, sautéing, and frying. Cook steaks to the customer's specifications. Ensure the proper use of kitchen equipment, including grills, fryers, and ovens. Quality Control: Inspect ingredients for freshness and quality. Ensure all dishes are presented in an appealing manner. Taste dishes to ensure quality and consistency. Team Collaboration: Work closely with other kitchen staff to coordinate orders and ensure timely service. Communicate effectively with the Head Chef and Kitchen Manager regarding any issues or needs. Assist other kitchen staff as needed during busy times. Health and Safety: Adhere to all food safety and sanitation guidelines. Maintain a clean and organized work environment. Follow all health and safety regulations. Inventory Management: Assist in monitoring and managing inventory levels. Ensure proper storage and rotation of ingredients. Notify the Head Chef or Kitchen Manager of any inventory shortages. Equipment Maintenance: Properly use and maintain kitchen equipment. Report any equipment issues to the Head Chef or Kitchen Manager. Ensure all kitchen equipment is cleaned and maintained regularly. Qualifications: Experience: Minimum of 1-2 years of experience as a Line Cook, preferably in a steakhouse or similar high-volume restaurant. Experience with grilling and preparing steaks to various levels of doneness. Culinary Skills: Proficiency in various cooking techniques. Knowledge of food safety standards and kitchen hygiene practices. Ability to follow recipes and maintain consistency. Education: Culinary degree or equivalent experience preferred. High school diploma or equivalent required. Physical Stamina: Ability to stand for extended periods. Ability to lift heavy objects (up to 50 lbs). Ability to work in a fast-paced environment. Team Player: Strong communication skills. Ability to work collaboratively with a diverse team. Positive attitude and willingness to learn. Attention to Detail: Keen eye for detail. Commitment to producing high-quality dishes. Ability to multitask and manage time effectively.     The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.   PHYSICAL, ENVIRONMENTAL and OTHER REQUIREMENTS:   The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   Work is performed in a (type of location, i.e. office, kitchen, restaurant, etc) environment and in other locations throughout the property.  Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.  The noise level in the work environment is usually moderate.      Interacts with management, applicants, fellow Associates and/or guests. Ability to verbally communicate effectively with guests and coworkers Requires prolonged sitting or standing and mobility. Requires bending and reaching. Requires transporting, pushing, pulling, and maneuvering items weighing up to 150 lbs. Requires lifting items weighing up to 50 lbs. Prolonged periods of standing and/or walking Requires eye/hand coordination. Requires use of standard office equipment. Requires basic math. Requires the ability to distinguish letters, numbers and symbols. Ability to and comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (MSDS) and other instructions. Exposure to cleaning chemicals

Created: 2024-11-01