Cook III - Steakhouse

Hard Rock Hotel & Casino Ottawa•Cincinnati, OH

9d•Onsite

About The Position

The Cook III is responsible for maintaining the standards established by the executive chef. This includes preparation and presentation of food, tasting, and sanitation. Essential duties include, but are not limited to: Cutting or peeling fruits and vegetables Boiling water for rice or pasta Making sure food on the menu is available and prepared Seasoning food Assist the Sous Chef and Cook in quality and portion control of product Assist other line employees with daily responsibilities Prepare production in accordance with established standards set by Restaurant Chef Adheres to the proper labeling, rotation, storage temperature, and environment required Always promotes positive public/employee relations Maintains a clean, safe, hazard-free work environment within areas of responsibility Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached, or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef. Recognizes a variety of sauces and properly places them on all entrees featured on daily menus. Keeps workstation neat and clean. Assists co-workers to ensure efficient operation of the kitchen. On occasion may perform duties for special events/ parties. Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents. Ensures the proper storing of any foods, including those from a previous function. Ensures the proper closing down of workstations. Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations or work areas or other duties as assigned. Trains new team members (cooking procedures, how to read recipes, equipment knowledge, cleaning procedures, Board of Health Regulations, show new team members where to find and read information).

Requirements

Minimum of two (2) to three (3) years of experience working in a high volume kitchen
Minimum of 3-4 year of experience working in a high volume kitchen assisting in the preparation of food.
Must possess knowledge of sanitation and quality food preparation techniques.
Must possess good written and verbal communication skills.
Must be able interact effectively with other staff to produce a positive guest experience.

Responsibilities

Cutting or peeling fruits and vegetables
Boiling water for rice or pasta
Making sure food on the menu is available and prepared
Seasoning food
Assist the Sous Chef and Cook in quality and portion control of product
Assist other line employees with daily responsibilities
Prepare production in accordance with established standards set by Restaurant Chef
Adheres to the proper labeling, rotation, storage temperature, and environment required
Always promotes positive public/employee relations
Maintains a clean, safe, hazard-free work environment within areas of responsibility
Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached, or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef.
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
Keeps workstation neat and clean.
Assists co-workers to ensure efficient operation of the kitchen.
On occasion may perform duties for special events/ parties.
Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents.
Ensures the proper storing of any foods, including those from a previous function.
Ensures the proper closing down of workstations.
Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations or work areas or other duties as assigned.
Trains new team members (cooking procedures, how to read recipes, equipment knowledge, cleaning procedures, Board of Health Regulations, show new team members where to find and read information).