Cook II - Poker F&B

Hard Rock Hotel & Casino Ottawa•Tampa, FL

1d•Onsite

About The Position

Under the direction of the Sous Chef, the Cook II is responsible for providing superior service to both internal and external customers. This role involves properly preparing a variety of foods including grilled, fried, broiled, and pantry items according to menu specifications and customer preferences. The position requires adherence to all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures. The Cook II must maintain a clean and organized workstation, assist coworkers for efficient operation, and be able to work in a dynamic kitchen environment with varying levels of heat and noise, and potential hazards. The role also involves operating standard kitchen equipment, understanding recipes, ensuring food is cooked to specifications, and managing inventory of food and supplies. Flexibility in work shifts and schedules is essential.

Requirements

Basic food preparation knowledge and line work experience.
Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
Skills typically acquired through a minimum of one-year prior experience as a Cook Trainee or coffee shop line cook, and/or through the completion of a degree in culinary arts or recognized apprenticeship.
Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.

Responsibilities

Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.
Provides superior customer service, positively affects interactions with customers and employees, and has the resiliency to deal with difficult customers in all types of business conditions and the ability to work harmoniously with coworkers.
Prepares food that are to be grilled, fried, broiled, or prepared in the pantry; ensures that all plates served are aesthetically appealing and cooked to the specifications of the customer.
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
Keeps work station neat and clean.
Assists coworkers to ensure efficient operation of the line.
Operates all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
Reviews and comprehends recipes and other necessary documentation.
Determines if food items are cooked to proper specifications.
Efficiently and effectively moves around work area.
Stocks and retrieves all necessary food items and supplies.
Lifts, carries, and pushes/pulls up to 50 pounds so as to be able to move and stock all necessary supplies.
Communicates with customers and all levels of employees.
Performs other duties as assigned.