Bourbon Steak Cook I

Tb Isle Resort Lp; Florida; On-site; USD 40,000 - 52,000; Full time

Job summary

Tb Isle Resort Lp in New York, Town of Florida, is seeking a Bourbon Steak Cook I to prepare high-quality food for all outlets and banquet/restaurant service. The role requires knowledge of varied cooking techniques, knife skills, and strict food-safety standards.

You will work in a luxury environment, maintain cleanliness, and support production to meet company goals. Education highlights include a high school diploma and culinary certification preferred, with 3–4 years of culinary experience.

Qualifications

• High School diploma is required; culinary certification preferred.
• 3–4 years of culinary experience is preferred.
• Food Safety certification required.
• Ability to communicate in English and work in a luxury hotel environment.
• Flexible schedule including holidays and weekends.
• Must supply basic tools of the trade (chef’s knife, paring knife, peeler).

Responsibilities

• Interact with guests and employees in a friendly, service-oriented manner.
• Comply with hotel standards and regulations to ensure safe, efficient operations.
• Follow Occupational Health & Safety regulations.
• Keep kitchen equipment and areas clean and organized.
• Label and date all food items to facilitate production and minimize waste.
• Prepare diverse menu items with accuracy and appropriate cooking techniques.
• Maintain knowledge of knife cuts, garnishes, salads, meats, fish, vegetables, starches, sauces, soups.
• Monitor cooking temperatures to ensure proper doneness of steaks and other dishes.
• Stay current with industry trends and best practices.
• Perform other reasonable tasks as assigned by management.

Skills

Professional demeanor

High-pressure environments

Multitasking

English communication

Food Safety certification

Problem-solving

Listening and understanding

Education

High School diploma

Culinary certification

3–4 years culinary experience

Job description

The primary function of the Bourbon Steak Cook I position is to prepare high quality food for all the various outlets. The Bourbon Steak Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. The Bourbon Steak Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Must work well in high-pressure situations.
• Food Safety certification.
• Able to maintain composure and objectivity under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Always comply with the Hotel’s standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
• knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. I.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.
• Knowledge of meat identification and cookery. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sautéing.
• Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing and pan-frying.
• Solid technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette.
• Knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
• Knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
• Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
• Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
• Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.
• Ensure team leader is aware of any special products needed for upcoming functions.
• Must stay current and up to date with trends.
• Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
• Perform any other reasonable requests made by your manager or supervisor.

Education

• High School diploma and/ or experience in a luxury hotel or a related field preferred.
• Culinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces
• Also requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift up to 100lbs
• Ability to multi task and give direction under pressure
• Stand or walk for extended periods of time
• Work in areas of high heat and humidity.

Qualifications