Cook I (Ranch Steakhouse Norman/FT) Non-Safety Sensitive

Cook ISchedule: Open availability!EXAMPLES OF WORK PERFORMED AS COOK I:Setup stations according to restaurant guidelinesPrepares all food items in a sanitary and timely mannerFollows recipes, portion controls, and presentation specifications as set by the ChefRestocks items as necessary throughout shiftMaintains a clean and sanitary workstationAssists in cleaning, sanitization, and organization of the kitchen, walk-in coolers, and all storage areasPerforms any additional duties as requested by managementPerks that come with the job as Cook I:Fun work environment!Benefits Package - Health, Dental & Vision, 401k, Life Insurance, HSA, FSA, Accident, Critical Illness, and Hospital Indemnity coverage, Short and Long Term Disability and Employee Assistance ProgramPaid VacationEmployee Discounts 10%EMPLOYMENT STANDARDS AS COOK I: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 promotes and maintains a drug-free work environment. Mathis Management is an Equal Opportunity Employer. #NSNC123