Cook-Fuel Grill

POSITION SUMMARY

Safely prepare food items, following menu specifications and standard recipes, for service to guests in all venues. 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.)

• Actively participates with staff to cook, prepare, dish-up and assemble all venues’ food.
• Adheres to control procedure for food costs and quality.
• Perform all assigned side work, such as replenishing/restocking workstations.
• Check station before, during and after shift for proper set-up and cleanliness.
• Fully observe all safety procedures as well as clean as you go techniques. 
• To encourage and abide by all health codes and hand washing guidelines.
• Ability to read and gather all necessary items for recipe execution.
• To have full knowledge of the SDS program
• Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Preparing food items for preparations to coincide with menus
• Make salads, soup bases, fire up all equipment, gather product from other all venues, peel shrimp, prepare stocks, blanch noodles or pasta, deep fry products, prepare plates for desserts, preparations of cold sauces, produce rice, stuffings, vegetables.
• Total knowledge of one station with some familiarization of the other ones in the venue

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

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.
• 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.
• 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.
• Organize and prioritize work and meet deadlines.

JOB QUALIFICATIONS

One year minimum experience in food preparation and food knowledge. Must be able to perform all cooking duties. Must be able to work at a 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:

• 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.