Cook II - Ciera Steak and Chophouse

Bally's Chicago•Kingsbury, NV

22h

About The Position

This role involves preparing and cooking food items according to company standards, adhering to recipes and procedures. The Cook II is responsible for the quality of food, including seasoning, finishing, and garnishing. They must also manage the timing and sequence of cooking operations to meet service standards. The position requires performing basic cooking operations, plating food, and using kitchen tools effectively. Additionally, the Cook II is responsible for maintaining the cleanliness and sanitation of their assigned work area, assisting other kitchen staff, properly storing food and supplies, completing prep work for the next shift, and transporting food and supplies. The role also includes maintaining cleanliness in storage areas, providing guidance to peer employees, maintaining regular attendance, following the Purpose and Value Model, and performing other assigned duties. Please note that this job description is not exhaustive and duties may change.

Requirements

Basic cooking operations including deep fat frying, broiling, steaming, sautéing, basic oven work and production/prep work.
Ability to plate up food items and dish up for large functions.
Effectively use kitchen tools and utensils including knives, slicers, choppers, mixers, steamers and braziers.
Responsibility for the cleanliness and sanitation of assigned work area.
Ability to properly use and store food items and kitchen supplies.
Ability to complete prep work for next shift.
Ability to transport food and supplies to workstations as needed.
Ability to maintain cleanliness and organization in the coolers and dry storage areas.
Provides guidance to peer group employees to oversee task completion.
Maintains regular attendance for scheduled work.
Must follow the Purpose and Value Model at all times.

Responsibilities

Prepare and cook all items according to company standards for recipes and procedures, including the seasoning, finish and garnishment of all food items and entrees.
Adheres to time and sequence of cooking operations to meet service standards/hours.
Performs all basic cooking operations including deep fat frying, broiling, steaming, sautéing, basic oven work and production/prep work.
Plate up food items and dish up for large functions.
Effectively use kitchen tools and utensils including knives, slicers, choppers, mixers, steamers and braziers.
Work assigned station in the kitchen, with responsibility for the cleanliness and sanitation of assigned work area.
Assist other kitchen personnel as needed.
Properly use and store food items and kitchen supplies.
Complete prep work for next shift.
Transport food and supplies to workstations as needed.
Maintain cleanliness and organization in the coolers and dry storage areas.
Provides guidance to peer group employees to oversee task completion.
Maintains regular attendance for scheduled work.
Must follow the Purpose and Value Model at all times.
Perform other duties as assigned.