Steakhouse - Cook II

Zia Park Casino Hotel Racetrack•Hobbs, NM

3h•Onsite

About The Position

Cook Level 2 is responsible for supporting the Sous Chef in the successful production of raw and/or cooked food products for culinary operations. Position will be engaged in the development of SOP’s advanced cooking styles and production for safe and efficient preparation of food utilizing various cooking techniques and equipment.

Requirements

Must be a minimum of 18 years of age.
2 Years of related experience or equivalent combination of education and experience.
Moderate food knowledge consisting of Cook Level 1 plus sauce, soup, stock production, seasonings, cooking styles, and techniques, plating presentation and components, grades of meats, produce, dairy products, etc. based upon the USDA standards.
The position requires math skills as well as the ability to measure, and estimate, and the ability to multitask, possess proper knife skills, basic food knowledge inclusive of specifications as defined by hiring management.
Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines.
Ability to read, write and speak English required.
Strong customer service and interpersonal skills are required.
Ability to work as part of a team and to promote cooperative approach between departments.
Ability to work unsupervised.

Nice To Haves

High school diploma or G.E.D preferred.
Associate’s/Technical Degree in Culinary preferred.

Responsibilities

Safe efficient production of food products including quality and quantity control, par levels, food storage, and product rotation, cutting, slicing, sauté, frying, mixing, grilling, etc.
Assist with set up and operation of multiple stations within area, coach Cook Level I for cross utilization of labor and upward mobility opportunities.
Produce Stocks, Soups, Sauces as part of preparation of daily food service.
Follow Standard Operational Procedures and production list to meet required par levels and specifications for assigned station or duties.
Maintains standards of sanitation, kitchen and personal hygiene and cleanliness, as well as food service techniques and safety all with regard to the safe handling of food products for guest’s consumption.
Display knowledge of all emergency procedures including familiarity with Material Safety Data Sheets for chemical usage.
Communicate on a consistent basis with supervising Chef keeping them abreast of all department activities and ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free.
Notify supervising Chef immediately if kitchen and equipment are not in good, safe working order.
Must work well under pressure and meet multiple and sometimes competing deadlines.
Adhere to all corporate and local policies, procedures, and operating guidelines.
Must always demonstrate ethical and cooperative behavior with guests, co-workers and leadership.
Performs other duties as may be assigned by department and/or company management.
Follow all cleaning, sanitation and PPE position specific guidelines.