TAVERN LEAD COOK

Tavern Lead Cook

PT’s Taverns (Las Vegas, NV)

Description

Summary:

Responsible for preparing food used for menu items and ensuring the kitchen runs smoothly at all times.

Essential Functions And Responsibilities

• Cook all food according to predetermined menu specifications and guidelines
• Prepare steamship round, beef, turkey, ham, lamb and poultry items for roasting. Carving may be required depending on restaurant assignment
• Baste and turn all items being roasted in order to prevent burning or toughening of the meat
• Prepare on a daily basis, an "au jus" which is used as light gravy on prime rib as well as preparing chopped vegetables for roasting and seasonings as needed
• Maintain accurate time and temperature controls on all items being roasted in order to prevent shrinkage and to prevent high food costs
• Facilitate fast and clean servicing of all menu items to the restaurant food servers, and is responsible to see that each order sent out uniformly
• Estimate daily supplies and relay the information to the Kitchen Manager
• Prepare for a rush period, so as to work without getting behind
• Set up and break down the fry station
• Season food, add garnish, gravy or vegetables, if desired, on the order
• Assist other kitchen staff as needed; considered to be a jack-of-all-trades in the kitchen
• Supervises kitchen personnel in the absence of the Asst. Kitchen Manager or Manager.
• Provide outstanding customer service in a timely manner to both guests and fellow team members
• Perform other duties as assigned
  
  

Requirements

Qualifications

• One year of previous experience in high volume restaurant.
• Six months experience as a cook preferred for in-house promotions
• Knowledge of all phases and operations of a kitchen
• Previous experience working in a team or group environment
• Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents
• Able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Able to communicate effectively in one-on-one and small group situations
• Ability to apply common sense reasoning to variety of situations
• Must be at least 21 years of age
• High school diploma or equivalent preferred
• Ability to functionally communicate occupational-based English, both written and verbal
• Obtain and maintain all work cards as required by the company
• Verify right to work in the United States
  
  

Work Cards

• Food Handler Card
  
  

Physical Requirements

• Frequently push, pull, and maneuver items weighing up to 200 lbs.
• Frequently lift and/or carry up to 50 lbs. at floor, knee, waist, and/or chest levels, and over head
• Occasionally bend, reach, twist, climb, squat, and kneel
• Constant standing and walking
• Constant use of hearing and vision, distinguish between shades of color, and use tools or equipment requiring a high degree of dexterity
  
  

Work Environment Potential Conditions

• Indoor
• Smoky and noisy
• Extreme hot and cold temperatures, including humidity
• Slippery surfaces and chemical agents
  
  

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.