Fine Dining Broiler Cook 2

Department: FOOD AND BEVERAGE
Employment Duration: Full time
# of Openings: 2

Description

SUMMARY:  Responsible for safely preparing food items, following menu specifications and standard recipes as well as oversight of operational excellence; inventory controls, product consistency and accountability of processes.

ESSENTIAL RESPONSIBILITIES include the following.  Other duties may be assigned.

  • Serves as lead cook in the kitchen.
  • Prepares sautéed, broiled, fried, baked and grilled food items in accordance to the steakhouse line needs.
  • Responsible for station on the line during service.
  • Performs various job duties to include but not limited to operation of grill, fryer, broiler, oven, French Top Oven.
  • Perform preliminary preparation work as necessary in a timely manner.
  • Instructs Cook I as to daily tasks.
  • Maintains the required par of food items in their assigned station and maintaining FIFO practices in all locations in the kitchen.
  • Understands and exhibits proper safety and health codes and regulations.
  • Ensures all areas assigned are clean and free of debris.
  • Checks and ensures adequate supply of foods and seasonings.
  • Organizes cooking and food storage areas.
  • Works carving station at banquets as assigned.
  • Breaks down station, cleans and restocks.
  • Creates specials as assigned to utility both new and dated products.
  • Opens assigned outlet in a timely fashion as instructed.
  • Must be able to cook a steak to temperature RARE through WELL.
  • All other duties as assigned by the Executive Chef and Chef’s Management Team.
  • Follows GuestPath Universal Service Standards, Operational Service Standards, and SERVE expectations at all times.
  • Perform duties in a safe manner; report any potential safety hazards to management staff.
  • Perform 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.

 

STANDARDS OF PERFORMANCE

  • Follows safety rules
  • Conducts self in an appropriate, professional manner at all times
  • Consistently follows through with the appropriate actions when asked to complete projects/ tasks
  • Abilities demonstrated in handling all types of skills relating to Cin City and food preparation
  • Conducts self in an appropriate, professional manner at all times
  • Maintaining interpersonal working relationship among all personnel
  • Oral and written communication skills
  • Willingness to assume overall responsibility relative to the performance of the outlet, work flexible hours and handle high-pressure deadlines

 

QUALIFICATIONS:  To perform this job successfully, an individual must be able to perform each essential responsibility 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.

 

EDUCATION and/or EXPERIENCE:

  • High school Diploma or GED equivalent.
  • One-year minimum experience in food preparation and food knowledge; preferred.
  • Must be able to complete any classes or certifications required.

 

CERTIFICATIONS, LICENSES, REGISTRATIONS:

  • Associate must be able to qualify for licenses and permits required by federal, state, and local regulations.

 

PHYSICAL DEMANDS

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.  While performing the duties of this job, the associate is predominately walking and standing; frequently uses the stairs or elevators; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision, color coordination, and ability to adjust focus.  The associate may be required to lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. The noise level in the work environment is usually moderate to loud. All associates are under surveillance (and audio surveillance in limited areas).  Performance may be observed and recorded.





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