- Produce a daily prep list
- Prepare written daily orders.
- Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill
- Knowledge of different knife cuts.
- Actively participates with staff to cook, prepare, dish-up and assemble all outlets food.
- Adheres to control procedure for food costs and quality.
- Perform all assigned side work to include replenishing/restocking workstation with supplies.
- Check station after, during and after shift for proper set-up and cleanliness.
- Fully observe all safety procedures as well as clean as you go techniques.
- Encourage and abide by all health codes and hand washing guidelines.
- Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
- Utilize proper broiling, sautéing, braising, poaching and working techniques.
- Begin development of daily specials.
- Be able to create compound sauces and derivatives of the mother sauces including the knowledge of Beurre Blancs.
- Total knowledge of three stations with some familiarization of two others in the outlet.
- To have full knowledge of the MSDS program
- Prepare written food requisition for supplies and food items for production in the workstation.
- Always conduct oneself in a manner that reflects a positive professional image.
- Read and use math skill for recipes and measurements
- Organize and delegate work assignments/tasks
- Perform duties within hot to normal to cold temperature ranges.
- 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.
- Ability to organize and prioritize work and meet deadlines.
- Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
- Ability to recite recipes from memory.
- Ability to read and gather all necessary items for recipe execution.
- Ability to perform all duties at a higher level of accuracy and speed
- Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
- Perform the duties described in compliance with local laws and regulations.
- Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
- Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department.
- Consult Internal Control Procedures and Policy Manuals for guidance.
- Report illegal activity to Security or the appropriate levels of Management.
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Line Cook-Main+Abbey - Sioux City, United States - SCE Partners LLC
Description
Job Description
Job DescriptionPOSITION SUMMARY
Safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets. Must strive for picture perfect plate presentation.
GENERAL ACCOUNTABILITIES
(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)
WORKING CONDITIONS/ESSENTIAL FUNCTIONS
Must have ability to:
JOB QUALIFICATIONS
Two years minimum experience in food preparation and food knowledge. Must be able to perform all cooking duties. Must be able to fast pace with a sense of urgency. Must be able to complete any classes or certifications required by the state of Iowa or Hard Rock Casinos Sioux City.
REGULATORY AND COMPLIANCE RESPONSIBILITIES
In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:
