Cuts Steakhouse - Prep Cook (Line Cook)

Cook Position
The cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Cooks will be expected to perform a variety of duties, including but not limited to those listed below:
# Line Cook

Preparing high-quality food items for our customers utilizing methods such as grilling, steaming, and frying.
Following company recipe and presentation guidelines to meet or exceed guests' expectations
Coordinating food orders to support timely and efficient delivery to each table
Ensuring proper food safety and sanitation standards to ensure guest safety
Meeting special customer requests while ensuring the same high-quality standards
2. Production. Preparing portions and food items while:
Set up the kitchen before opening
Follow recipe guidelines to meet or exceed customers' expectations
Prep food
Portion food
Stock the alley and line with items needed to complete orders on time
Ensure proper food safety and sanitation standards
Shuck oysters
Peel shrimp
Set up soup station
3. Utility
Clean dishes, silverware, glassware, utensils, pots, and pans, etc.
Stock and restock supplies
Break down and clean the kitchen, mats, and equipment at closing
Sweep, spray and mop floors
Maintain sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary)
Make orders
Check-in deliveries
Label and date food for freshness rotation
Put away deliveries
Filter and dispose of grease
Take out trash
4. Other
Report to work on time in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
Maintain adherence to all Company policies and procedures.
Other duties as directed by management.
Report to required meetings.
Requirements
Competencies and Skills
Collaboration Skills.
Customer/Client Focus.
Flexibility
Stress Management/Composure
Multi-task oriented.
Organizational Skills
Basic mathematical, reading, and writing skills.
Excellent communication skills (including asking for clarification on tasks, policies, and procedures).
Knowledge of workplace safety procedures
Must have a good command of the English language, both oral and written.
Must be attentive.
Must report to work when scheduled and on time with a positive attitude.
Ability to work varied hours/days as business dictates.
Must complete ServSafe Food Handler training.
Supervisory Responsibility
This position has no supervisory responsibilities.
Work Environment
This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer, and chef's knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls, and burns. Frequent hand washing is required.
Physical Demands
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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Travel
No travel is expected for this position.
Shrimp Basket Holdings