Cook II - Brew Brothers Sports Bar (Part-Time)

JOB SUMMARRY :

Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product.

Provide general supervision to kitchen staff in order to ensure food quality, presentation and service standards and are met and surpassed.

ESSENTIAL FUNCTIONS :

• Deliver internal and external guest service to Horseshoe standards.
• Reads food orders from computer printouts, and prepares food items according to established menu plans.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Provide general supervision to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.
• Maintain control of the kitchen to ensure staffing levels are appropriate based on business volumes.
• Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
• Coordinates and communicates on orders with dining room staff.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.

ESSENTIAL QUALIFICATIONS :

• Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products.
• Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

JOB QUALIFICATIONS :

• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• These skills and abilities are typically acquired through at least 3-year’s experience directly related to the accountabilities specified.

ABILITIES :

• Ability understand and respond to written order, recipes and directs in English
• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to work flexible time periods as required of a cook in a resort environment
• Ability to recognize different cooking oils and their cooking temperatures
• Ability to use knives, other hand-held instruments and other food preparation equipment
• Must have a sense of urgency to serve customers properly
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sautéing;

pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments

• Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces
• This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive.

Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.