Sports Bar Lead Cook - Full Time - 2nd Shift at Northfield Park Racino

Northfield, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

21.4

Posted On

14 May, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sautéing, Grilling, Knife Skills, Food Handling, Health & Safety Standards, Menu Knowledge, Customer Service, Interpersonal Communication, Station Management, Recipe Adherence, Sauce Preparation, Stock Preparation, Soup Preparation, Expediting, Kitchen Equipment Operation, Teamwork

Industry

Description

Description Primary Purpose: As a Lead Cook, you will be responsible for operations of assigned stations. Principal Duties & Responsibilities Communicate with management, chef and service staff in order to fulfill and address any issue or needs requested by guests and employees. Notify Room Chef or Sous Chef of problems that arise and how they have been corrected. Expedite and coordinate service and produce according to par levels. Responsible for normal operation of stations. Able to work sauté, sauce, grill, cold seafood, pastry and appetizer station. Work as a team, assist all guests needs and inquiries. Maintain solid menu knowledge and attention to detail; follow recipe accordingly. Use proper food handling techniques, follow health & safety standards. Assist Master Cook, Pantry and Kitchen workers in execution of service. Maintain solid knowledge, understanding and preparation of base sauces, stocks and soups. Perform other job-related duties as requested. Required for All Jobs Performs other job-related duties as requested Proof of eligibility to work in the United States Education High School Diploma, GED or equivalent Required Requirements Work Experience 1+ Years of Prior Relevant Experience as a Cook in a fast paced, high-volume restaurant environment Required Additional Requirements Work varied shifts, to include weekends and holidays Required Knowledge, Skills and Abilities KSAs Working knowledge of weights, measures and various cooking techniques Knowledge of knives and knife skills, standard kitchen equipment and supplies, including, but not limited to toasters, refrigerators, and coolers, slicers, juicer and beverage machines, Cryovac machine, and small wares Knowledge of health, safety and sanitation regulations Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts Physical Requirements Standing/Walking: Ability to stand and walk for extended periods, up to 12 hours. Lifting: Frequently lift and carry up to 50 lbs (pots, inventory, pans). Mobility: Continuous bending, stooping, squatting, twisting, and reaching. Manual Dexterity: Use hands for grasping, pinching, chopping, and precise knife work. Endurance: Ability to work in high-temperature environments (heat, steam) and high-noise environments. Reaction Speed: Quick reflexes to react to hot oil, sharp items, and fast-paced orders. Sensory: Good vision and hearing to read tickets, hear orders, and monitor food.

Responsibilities

Responsible for managing assigned kitchen stations and coordinating service to fulfill guest needs. Duties include preparing various dishes, maintaining food safety standards, and assisting other kitchen staff in execution.