Fry Cook-Bubba Gump

Landry's•Laughlin, NV

39d•Onsite

About The Position

SUMMARY: It is the responsibility of the Fry cook to prepare all food items according to the established menu, Recipes and Plate Specifications, and guest requests. Assure food preparation and service is of the highest quality and according to specified prep times. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard.

Requirements

Minimum age requirement is 18 years old
Health card is required
Must have great people skills, able to communicate and execute tasks in a face-paced and intense environment, and to be respectful of everyone.
Minimum one-year cooking experience, preferably in a Hotel/Casino environment.
Knowledge of kitchen equipment and knife skills.
Must read, write, speak, and understand English.
1-year high-volume cooking experience required, preferably in a Hotel/Casino environment.
Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.
Ability to read and understand all policies and procedures.
Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities.
Must be able to complete standard forms and reports.
Able to obtain and maintain a Food handler's card (HLTH card) and any other certification or license, as required by law or policy
Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
Available to work varied shifts, including nights, weekends, and holidays

Responsibilities

Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications.
Work quickly and accurately while maintaining completed food preparation within established guidelines.
Arrive to work with a clean and professional appearance and all relevant work necessities.
Thorough knowledge of food menus and plate specifications.
Knowledge must be used to ensure proper quality of products, presentation of product to the guest, and superior service.
Ensure product quality with proper rotation and portioning of products.
Maintain your station and the kitchen; organized, sanitized and stocked to prescribed PAR levels.
Detail oriented.
Use proper food handling techniques when preparing food.
Knowledge of and proper use of kitchen equipment throughout the restaurant.
Ensure work environment is always safe and all safety equipment is being utilized as applicable.
Continuously engage in teamwork by offering help to fellow employees and managers to ensure the finest possible service is given to our guests.
Be courteous and respectful to everyone and always be positive and professional.
Adhere to all applicable policies and procedures, and health laws.
Follows direction efficiently and positively.
Communicate with Management of supply needs, equipment function, and/or other area of the restaurant in need of attention.