Line Cook-Gilley's

RUFFIN•Park City, KS

7d•Onsite

About The Position

The Line Cook’s primary responsibilities are preparing and cooking basic food orders including meat, fish, poultry and related items according to the prescribed menus or recipes. Ensure that the food is presented in an appealing and appetizing manner.

Requirements

Must be at least 18 years of age or older and have the ability to obtain and retain KRGC Gaming License.
Ability to operate small kitchen equipment such as mixers, slicers and cutters.
Proficient skills in broilers and griddles.
Must be familiar with all cook positions and assume their duties and assignments as needed and/or required.
Knowledge of kitchen equipment and knife skills required.
Display professionalism; excellent verbal and written communication skills.
Professional appearance as outlined in the Gilley’s Team Member Handbook.
Must be able to work both independently and as a member of a team.
Available to work required schedule which may include nights, weekends, holidays, and overtime as needed.
Must be able to respond to visual and audible cues.
Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment.
Must be able to read, write, speak and understand English.
Must be able to bend, reach, kneel and grip items.
Must be able to lift items weighing up to 50 pounds.
Must be able to walk and stand for long periods of time (8-12 hours).
Have a sense of urgency and keep up with fast paced business practices.
Operate in mentally and physically stressful situations.
Must be able to tolerate areas with secondary smoke, high noise levels, bright lights, and dust.

Responsibilities

Prepares food items, ensuring excellent customer satisfaction.
Provides excellent internal and external guest service while cooking all food orders in a quick and timely manner.
Prepares specialty food items according to standard recipes.
Prepares various cold menu items and garnishes accordingly.
Responsible for the efficient and economical utilization of all products and by-products to facilitate a lower food cost.
Assists the Chef, Sous Chef, and F&B Manager with specials of the day in assigned outlets.
Inspects the following day’s menus and writes out food requisitions for necessary food portions.
Responsible for checking the methods of food preparation, sizes, portioning and garnishing of food.
Assists in cooking, baking and serving specialty food items and difficult dishes during rush periods.
Must be able to deal with high volume customer interactions and be consistently outgoing, upbeat and cheerful.
Builds guest relations throughout every shift by talking with customers and making them feel welcome, comfortable, and inviting them back.
Observes all activity within assigned area offering assistance to all guests.
Observes activity and reports anything that is out of the ordinary.
Capable of handling routine customer complaints and incidents and exhibits the appropriate discretion to identify situations that require the attention of management personnel; effort is given to resolve all situations in a manner that maintains positive guest relationships.
Ensures all guests are kept in play by providing friendly and helpful service at all interactions.
Assists in maintaining a spotless facility by disposing of any cups, glasses or bottles left on the floor by guests.
Maintains paperwork accuracy and efficiency within department/property standards.
Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same.
Empowered to resolve guest disputes quickly and efficiently up to a pre-determined amount. Otherwise, ensuring a manager is notified immediately to resolve the situation.
Crosstrain in other F&B outlets.
Other duties as assigned.