Cook II - Steakhouse
About The Position
The Cook II is responsible for providing superior service to internal and external guests, performing fry cook work, and assisting other cooks and kitchen leadership with the efficient operation of the kitchen and assigned management. The role involves food preparation, supporting kitchen stations and lines, maintaining stocked supplies and functioning equipment, properly storing food, and closing down workstations. The employee is also responsible for maintaining a clean and safe work area, inspecting assigned areas, and reporting equipment safety failures, hazards, and accidents. The position requires knowledge of preparing stocks and soups and the ability to prepare a variety of fried foods. The employee must be able to use equipment associated with the role, communicate effectively with customers and employees at all levels, understand necessary documentation, and move effectively throughout the work area. Flexible availability for varying shifts and schedules is required. The casino work environment may involve secondhand smoke, excessive noise, frequent interaction with the public, and conditions that are hectic, fast-paced, crowded, and noisy. The job frequently involves standing, walking, using hands, reaching, talking or hearing, and tasting or smelling. It may require frequent lifting or moving of 20 pounds or more, with the ability to lift, move, and push or pull up to 50 pounds. Final candidates must complete gaming licensure background checks through Seminole Gaming Compliance and Regulations before an offer is extended; checks may include credit and criminal background checks and a drug screen.
Requirements
- Knowledge of and ability to prepare stocks and soups.
- Ability to prepare all varieties of fry cook foods.
- Previous prep and fry cook experience.
- Typically acquired skills and abilities through one to two years of experience.
- Ability to obtain and maintain all licenses and certifications required by Federal, State, and Gaming regulations.
- Ability to use job-related equipment, including choppers, slicers, mixers, grinders, and fryers.
- Ability to move effectively around the work area.
- Ability to lift, move, and push or pull up to 50 pounds.
- Ability to communicate effectively with customers and employees at all levels.
- Flexibility to work varying shifts and schedules as needed.
Nice To Haves
- Completion of a Culinary Arts Degree.
- Recognized apprenticeship experience.
Responsibilities
- Provide superior customer service and positively affect interactions with customers and employees.
- Perform fry cook work and assist with food preparation.
- Assist other cooks, the Sous Chef, Room Chef, Assistant Executive Chef, and Executive Chef in the efficient operation of the kitchen.
- Assist all stations and respective lines as necessary.
- Keep items fully stocked and ensure equipment is in good working condition.
- Ensure food, including food from previous functions, is stored properly.
- Close down workstations properly.
- Maintain cleanliness of the work area and report equipment safety failures, hazardous areas, and accidents.
- Inspect and maintain all areas for which responsible.
- Review and comprehend necessary documentation.
- Communicate effectively with customers and employees at all levels.
Benefits
- Comprehensive benefits package intended to support team members' health, future planning, and work-life balance; benefits may vary with employment status.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
