Cook - Oliver's Chophouse & Bourbon Bar

JOB SUMMARY

The Cook is responsible for safely preparing food items, following menu specifications and standard recipes, for service to guests in all outlets.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Ability to operate kitchen equipment, including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and griddles.
• Provide excellent guest service to both internal and external guests
• Greets guests approaching service area.
• Actively participates with staff to cook, prepare, dish up, and assemble all outlet food.
• Adheres to control procedures for food costs and quality.
• Encourage and abide by all health codes and hand-washing guidelines.
• Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
• Prepare written food requisition for supplies and food items for production in the workstation inventory.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

REQUIRED SKILLS AND ABILITIES

• Abilities demonstrated in handling the banquets and food outlet effectiveness.
• Be in constant communication with the Lead Cook
• Maintaining interpersonal working relationships among all personnel.
• Requires reading and math skills for recipes and measurements.
• Ability to read, write, speak, and understand basic English in order to read recipes and communicate with other team members.
• Oral and written communication skills.
• Able to interact with internal and external guests in a friendly/fast manner.
• All internal and external guests must be treated in a manner to ensure complete satisfaction.
• Always strive to exceed our guests’ expectations.
• Ability to work effectively with others.
• Ability to work in a fast-paced environment
• Oral and written communication skills.

EDUCATION AND EXPERIENCE

• High School Diploma or GED equivalence.
• Three-year minimum experience in food preparation and food knowledge is preferred.
• Ability to work the line in different locations, i.e., Sauté, Broiler, Appetizer, Pantry, Pasta, Grill, etc.
• Must be able to complete any classes or certifications required.
• Able to obtain a valid gaming license from a regulatory body

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.