Cook, Lead

Hard Rock Hotel & Casino Sioux City is an award-winning gaming destination with more than 675 slot machines, live table game action, first-class amenities, and heart-pounding entertainment. The property’s Hard Rock Hotel is a AAA Four Diamond rated hotel; a distinction which only five percent of the more than 28,000 properties approved by AAA achieve. Complementing the hotel and casino are three bars and two restaurants including Fuel American Grill and Main + Abbey, a AAA Three Diamond rated restaurant. Putting the ‘Rock’ in ‘Hard Rock’, guests are invited to experience the legends of music by exploring Hard Rock’s expansive memorabilia collection with iconic pieces from SLASH to Johnny Cash!

JOB SUMMARY

The incumbent in this position is responsible for overseeing the preparation of all foods during assigned shift, ensuring all foods are of the highest quality, and all operations are efficient and effective.

ESSENTIAL DUTIES AND RESPONSIBILITIES

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

• Maintain department objectives, standards, and guidelines
• Monitor food purchasing, staffing, food production and food inventory.
• Train, motivate, evaluate, staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Inspect restaurant kitchen areas to maintain company and health department standards and avoid risk for citation and bad press.
• Perform other related duties as may be assigned.

REQUIRED SKILLS AND ABILITIES

Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces. Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills.

EDUCATION AND EXPERIENCE

Previous supervisory experience. These skills and abilities are typically acquired through a minimum of five years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and two years progressive experience in a multi venue operation.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Must have ability to:

• Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
• Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery.
• Communicate effectively with all levels of team members.
• Review and comprehend all necessary documentation.
• Effectively and efficiently move around kitchen and restaurant areas.
• Total knowledge of all stations within the restaurant.
• Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
• Make salads, soup bases, cold sauces, fire up all equipment, gather product from other all venues, peel shrimp, prepare lobster tails, crack oysters, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, responsible for forwarding shellfish identification cards to supervisor, produce rice, vegetables.
• Read, write, speak, and understand basic English in order to read recipes and communicate with other team members.
• Always conduct oneself in a manner that reflects a positive professional image.
• Read and utilize math skills for recipes and measurements
• Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, flat top, choppers, and knives.
• Grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• To have full knowledge of the SDS program
• Organize and prioritize work and meet deadlines.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.