Cook

Job Description

Job Description

Join our newly revitalized Horseshoe Restaurant! Be part of an exciting new chapter with fresh ideas, a renewed focus on guest service, and opportunities to help shape the future of our restaurant.

Job Title: Cook

Location: Deadwood, South Dakota

Indirect Report: Food & Beverage Director

Status: Non-Exempt

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

• None.

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.

• Assumes 100% responsibility for quality of products served.

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

• Portions food products prior to cooking according to standard portion size and recipe specifications.

• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

• Prepares items for broiling, grilling, frying, sautéing or other cooking methods in the kitchen properly and follows the closing checklist for the kitchen stations. Assists others in closing the kitchen.

• Attends all scheduled employee meetings and brings suggestions for improvement.

• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

• Follows proper plate presentation and garnish set up for all dishes.

• Handles, stores and rotates all products properly.

• Assists in food prep assignments during off-peak periods as needed.

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.

• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.

• Ability to function well in a high-paced and at times stressful environment.

• Ability to work quickly and efficiently.

• Ability to work well as part of a team.

• Ability to maintain personal hygiene.

• Ability to understand and follow directions.

• Ability to understand and meet restaurant standards for health, safety, and excellence.

• Ability to remain alert and focused in an environment that is noisy and fast-paced.

• Ability to work effectively with kitchen staff.

• Detail-oriented and thorough.

• Prolonged periods walking or standing.

• Must be able to lift, carry, and place up to 60 to 100 pounds at a time.

• Must be able to workdays, nights, weekends, and/or holidays as needed.

• Must be able to bend, stoop, and wipe frequently.

• Must frequently immerse hands in water.

• Must be able to work in a hot and damp environment.

• Prolonged periods of standing and working in a kitchen.

• Exposure to extreme heat, steam, and cold present in a kitchen environment.

• Manual dexterity to cut and chop foods and perform other related tasks.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative for the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Ability to read, analyze and interpret common instructions, lists, and safety guidance.

Ability to add, subtract, multiply, and divide in all units of measure, using whole number, common fractions and decimals.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret and variety of instructions furnished in written, oral, diagram or schedule form.

• A minimum of 2 years of experience in kitchen preparation and cooking.

• At least 6 months experience in a similar capacity.

• Time management

• Oral communication skills

• Written communication skills

• Professionalism

• Presentation skills

• Technical communication skills

• Interpersonal relations

• Customer relations

• Diplomacy

• Organization

• Conflict Resolution Skills