Cook II - Fresh Harvest Buffet
About The Position
Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits Job Description: Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation. Assists the Sous Chef and Cook in quality and portion control of product. Must be flexible and able to work all kitchen areas. Promotes positive customer relations; handles guest complaints. Assist other line employees with daily responsibilities. Prepare production in accordance with established standards set by Restaurant Chef. Sees to the proper labeling, rotation, storage temperature and environment required. Strive to eliminate over-production and over-purchasing. Maintain quality inventory control of your production. Ensure that production and storage areas are maintained in accordance with city and state health department codes. Promotes positive public/employee relations at all times. Maintains a clean, safe, hazard-free work environment within area responsibility.
Requirements
- Minimum of Two (2) to Three (3) years of experience working in a high-volume kitchen
- While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk, or hear; and taste or smell.
- The employee must frequently lift and/or move up to 50 pounds.
Responsibilities
- Maintains standards established in the preparation and presentation of food including tasting, presentation, and sanitation.
- Assists the Sous Chef and Cook in quality and portion control of product.
- Must be flexible and able to work all kitchen areas.
- Promotes positive customer relations; handles guest complaints.
- Assist other line employees with daily responsibilities.
- Prepare production in accordance with established standards set by Restaurant Chef.
- Sees to the proper labeling, rotation, storage temperature and environment required.
- Strive to eliminate over-production and over-purchasing.
- Maintain quality inventory control of your production.
- Ensure that production and storage areas are maintained in accordance with city and state health department codes.
- Promotes positive public/employee relations at all times.
- Maintains a clean, safe, hazard-free work environment within area responsibility.
Benefits
- Medical
- Time Off
- Retirement benefits offered through Local Union Representation
- Free Meals
- Free Uniforms
- Free Parking
- Discounts at Hard Rock properties around the globe
- All team members are eligible to participate in the discretionary annual bonus program
- Training and Leadership development programs
- Wellness programs including onsite information and fitness seminars
- Team Member Resource Groups
- Recognition programs
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
501-1,000 employees
