Cook III (Ranch Steakhouse OKC/FT) Non-Safety Sensitive

Cook III

EXAMPLES OF WORK PERFORMED FOR COOK III: Setup stations according to restaurant guidelines. Prepares all food items in a sanitary and timely manner. Follows recipes, portion controls, and presentation specifications as set by the Chef. Restocks items as necessary throughout shift. Maintains a clean and sanitary workstation. Assists in cleaning, sanitization, and organization of the kitchen, walk-in coolers, and all storage areas. Performs any additional duties as requested by management. Perks that come with the job as Cook III: Fun work environment! Benefits Package - Health, Dental & Vision, 401k Matching, Life Insurance, HSA, FSA, Accident, Critical Illness, and Hospital Indemnity coverage, Short- and Long-Term Disability and Employee Assistance Program Paid Vacation Employee Discounts 10% EMPLOYMENT STANDARDS FOR COOK III: Ability to repetitively use arms, hands and fingers; ability to communicate effectively with team members; positive attitude when working with peers; basic understanding of professional cooking and knife handling skills; understands sanitation, and safe food handling procedures. Previous line cook experience preferred. Knowledge of employment and merchandise handling procedures. PHYSICAL ACTIVITY REQUIREMENTS: To successfully perform the essential functions of the job, an employee must be able to perform the following: Stooping, kneeling, crouching, reaching, standing, walking, pulling, talking, hearing/listening and repetitive motion. This position will require standing 100% of the time. Heavy Work: Lifting up to 30 lbs frequently, 50 lbs occasionally. Work Environment: Occasional exposure to cold, heat, and water. Mathis Management is an Equal Opportunity Employer.

Education

Preferred: High School or better.