Cook - Steakhouse - Steady Extra (Flamingo LV)
About The Position
JOBSUMMARY: The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. ESSENTIAL JOB FUNCTIONS: · Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs. · Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. · Perform preliminary preparation work in a timely manner. · Ensures ingredient supply levels are accurate. · Move items from shelves to carts and transport to assigned stations for restocking purposes. · Maintains the required par of food items in their assigned station from support areas throughout the property. · Maintains a sanitary and organized work area. · Understand proper safety and health codes and regulations and maintain them regularly. · Ensure all areas assigned are clean and free of debris. · Demonstrates proper care, storage, use and cleaning of all tools and equipment. · Follows proper zoning procedures, returning/ storing product and equipment to designated areas. · Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. · Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. · Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers. · Verbally acknowledges chef’s instructions, responds in a professional manner. · Assist with any other job related duties that may be assigned. · Follows management directives.
Requirements
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work requires a minimum of one year experience as a cook.
- Work requires ability to work from a standing position for extended periods of time.
- Work requires a neat appearance with good personal hygiene.
- Work requires the ability to read, understand and follow recipes precisely.
- Work requires competent knowledge and compliance of SNHD health code.
Responsibilities
- Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs.
- Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs.
- Perform preliminary preparation work in a timely manner.
- Ensures ingredient supply levels are accurate.
- Move items from shelves to carts and transport to assigned stations for restocking purposes.
- Maintains the required par of food items in their assigned station from support areas throughout the property.
- Maintains a sanitary and organized work area.
- Understand proper safety and health codes and regulations and maintain them regularly.
- Ensure all areas assigned are clean and free of debris.
- Demonstrates proper care, storage, use and cleaning of all tools and equipment.
- Follows proper zoning procedures, returning/ storing product and equipment to designated areas.
- Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
- Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
- Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers.
- Verbally acknowledges chef’s instructions, responds in a professional manner.
- Assist with any other job related duties that may be assigned.
- Follows management directives.
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What This Job Offers
Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
