Bugler Utility Cook - Full Time (Day Shift)

Oaklawn•Hot Springs, AR

About The Position

The Bugler Utility Cook works under the direct supervision of the Chef and is responsible for food preparation and cooking, stock storage and rotation, cleaning and maintaining work areas and kitchens, and overall production for the Bugler and other Food & Beverage venues. The role may be assigned to various venues across the property based on business needs and requires maintaining a friendly, professional image and a positive work environment. The employee must help ensure assigned venues are ready to open by management’s designated time and that food and storage areas, equipment, tools, floors, workstations, and prep areas remain clean, organized, labeled, dated, and compliant with food-safety requirements. The position requires regular punctual attendance and the ability to work required overtime, varied shifts, nights, weekends, and holidays. Candidates must be at least 21 years old, have a high school diploma or GED, two years of cooking experience, and at least one year of guest-service experience. Applicants must complete a pre-employment drug screen and background check, and the employee must qualify for licenses and permits required by federal, state, and local regulations.

Requirements

Must be at least 21 years of age.
High school diploma or GED.
Two years of cooking experience.
At least one year of guest-service experience.
Knowledge of kitchen equipment, utensils, tools, and machinery.
Knowledge of safe practices in a kitchen work environment.
Excellent guest-service and communication skills.
Ability to read, write, and communicate effectively in English.
Superior attention to detail and accuracy.
Ability to multitask and remain organized.
Ability to interact effectively with team members and guests.
Ability to resolve problems or conflicts diplomatically and tactfully.
Ability to adjust quickly to changing conditions.
Ability to seek guidance when unsure.
Ability to work with interruptions or distractions.
Ability to safely use and administer cleaning equipment and supplies.
Knowledge of basic foods and their uses.
Knowledge of food-safety regulations.
Ability to learn culinary methods, techniques, and principles.
Ability to work varied shifts and schedules, including nights, weekends, and holidays.
Ability to work under pressure and handle stressful situations during busy periods.
Ability to qualify for licenses and permits required by federal, state, and local regulations.
Applicants must complete a pre-employment drug screen and background check.

Responsibilities

Prepare and cook a variety of foods in appropriate quantities and styles according to established recipes, menus, and business demand.
Use proper knife skills, cooking techniques, methods, and terminology.
Read, understand, and follow standardized recipes for foods prepared across food venues and outlets.
Understand and complete assigned tasks, and communicate with all Chefs.
Monitor and communicate food and product needs to maintain safe par levels and appropriate stock levels.
Maintain clean, organized, and sanitized work areas while following company, state, and federal health and food-safety regulations and codes.
Ensure assigned venue, outlet, and kitchen areas are cared for and assigned duties are completed.
Ensure venues are ready to open by the time designated by management.
Keep refrigeration, freezer, and dry-storage areas clean, organized, labeled, and dated.
Keep equipment, tools, floors, workstations, and food-preparation areas clean and organized, free of clutter, trash, and non-approved items.
Communicate effectively with team members while maintaining a positive and professional work environment.
Stay up to date on property events and hours of operation.
Cooperate and communicate with fellow team members, showing mutual respect and a positive, helpful attitude.
Keep informed about company information and communications by participating in department meetings and huddles and reviewing bulletin boards, digital signage, and the company newsletter.
Assist other team members and departments to support overall department performance.
Maintain an attitude and philosophy consistent with company Core Values and Standards of Behavior toward internal and external guests.
Maintain regular, punctual attendance and work required overtime.
Perform other duties as assigned.