Cook II - Thunder Road Steakhouse & Cantina

JOB DESCRIPTION

Position Title: Cook II

Department: F&B

Employment Classification: Non-Exempt

Position Summary/General:

A Cook II follows recipes and prepares food items as directed, and in a uniform and consistent manner; maintains food and sanitation standards; and performs station duties in a fast paced environment under time constraints.

Expectations :

• Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures
• Act as a role model within and outside the corporation.
• Maintain a positive and respectful attitude toward customers and co-workers.
• Consistently report to work on time prepared to perform duties of position

Essential Duties & Responsibilities:

• Follow recipes and prepare food items, as directed, and in a uniform and consistent manner (e.g. Prepare food; season and cook food items which may include soups, meats, vegetables, and other food in accordance with proper cooking methods (proper cooking time and thermometer/food temperature requirements); recognize and correct product discrepancies and variations in quality, standards and specifications; organize and arrange cooked foods).
• Maintain high cleanliness and sanitation standards in accordance with Food Systems Food Safety & Sanitation guidelines and the HACCP System for the entire kitchen including walk-in refrigerator, freezer and dry storage area.
• Ensure compliance with all ServSafe and safety requirements.
• Oversee proper care, storage, use and cleaning of all tools and equipment.
• Maintain proper food rotation procedures (e.g. Label and date product, properly store and rotate perishables and left overs).
• Handle a fast paced environment with multiple tasks under time constraint.
• Perform station duties (e.g., fry, griddle, flat top, in an entertaining and engaging manner)
• Minimize waste and maintain controls to attain forecasted food cost
• Effectively communicates with management, team members (e.g., Service and kitchen maintenance personnel), and guests to address any concerns/needs of guests and/or other employees.
• Assist in the development and preparation of menus, food set-up, and service.
• Open and/or close kitchen as necessary.
• Perform basic arithmetic.
• Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).
• At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).
• Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.
• Perform additional duties and responsibilities as necessary or assigned.
• Follow instructions.

• Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).

Education & Experience:

• High School Diploma or GED preferred.
• One year of experience in restaurant or food service capacity required.

Qualifications:

• Minimum age of 18.
• Knowledge of general cooking techniques
• Must possess basic mathematical skills (able to add, subtract, multiply and divide)
• Knowledge of general kitchen operating requirements.
• Knowledge of minimum temperature requirements for food and drink preservation.
• Knowledge of federal, state and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.

Licensing & Certification:

• None

Computer Equipment, Software, Machinery:

• Kitchen equipment.
• Chemical dispensing stations.
• Must obtain and wear proper footwear for safety and health.

Essential Physical Requirements:

• The job requires the ability to bend over, hear, reach overhead, stand for long periods of time, and repetitively use hands 51-100% of the time.
• The job requires the ability to crouch/stoop, talk, turn, twist and walk 25-50% of the time.
• The job requires the ability to push/pull, lift, slide/transfer 1-25 lbs. 51-100% of the time.
• The job requires the ability to push/pull, lift, slide/transfer 25-50 lbs. 25-50% of the time

Essential Mental Demands:

• The job requires the ability to organize, plan, read and write 25-50% of the time.

Supervisory Responsibilities:

• None.
  

Work Environment inside:

• The job is performed indoors with exposure to hot/cold temperatures in a kitchen environment.

Other Requirements:

• Must pass a pre-employment alcohol/drug screen.
• Must be able to obtain and maintain ServSafe Food Handler Certification within 30 days of employment.