Bobs Cook 1 | Part-Time

Overview: To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Responsibilities: To follow, enforce, comply and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times. Support lead cook and supervisor Control quality and consistency of all food served. Ensure all food supplies necessary for service are in appropriate supply on a timely basis. Assist in controlling food cost. Required to learn all menu items produced by assigned station. Refrigeration of cold food. Help to make sure of product availability for all outlets items. Directs proper sanitation of all kitchen facilities and equipment. Keep kitchen clean and organize every day by any business Ensure staff follows Ecosure rules and procedures. Ensures that all kitchen equipment is in good working order. Report proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Ensure food quality and consistency. Knows hotel and kitchen expectations and the proper guidelines. Ensure all shipments are properly process upon arrival. Understand all food preparations standards as stated in the recipe books. Qualifications: Display basic knife skills Minimum of 2 yrs experience in fast paced, culinary environment. Ability to multi-task and understand kitchen sanitation. Must be able to stand for 8+ hours per day. Flexible Scheduling to include nights, weekends, and holidays. Must reside within 50 miles of the hotel.