Cook 2 | Bob's Steak & Chop House

Overview: A Bob's Steak & Chop Cook 2 possesses “intermediate” level culinary experience and are expected to have the ability to accomplish most of their tasks with minimal supervision and guidance, depending on complexity and skill level required.    Responsibilities: Prepare and cook food and perform other related culinary functions. Demonstrate strong culinary skills and have “intermediate level proficiency” in Culinary functions. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Move/cover different stations following Omni standards as well as Chefs standards. Execute soups and sauces with minimal supervision. Maintain good understanding of various cooking methods, ingredients, equipment and procedures. Be knowledgeable and maintain, correct and follow Eco sure and health department standards. Work with Cook 1 and sous chefs to set up and stock stations with necessary supplies and prep lists. Set up workstation with required mise en place, tools, equipment and supplies according to standards. Follow recipe cards and prep lists accurately Complete opening and closing procedures Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. Ensure that food comes out simultaneously, in high quality and in a timely fashion.   Qualifications: 2-4 years experience as a Line Cook at a 4/5 star hotel or restaurant Intermediate Culinary Talent Ability to work in a fast-paced environment Ability to work well under pressure of meeting production schedules and timelines for guests orders. Ability to stand for extended periods of time (at least 8 hours/shift). Must be able to lift, push, pull, and carry moderate weight. Must be able to walk/stand for extended periods of time, with frequent bending and twisting. Must be able to attain a valid Food Handler certification upon hire.