Bowling Center Crossfire Bar & Grill Cook II - Full Time

Kinsley Power Systems; Reno (NV); On-site; USD 35,000 - 45,000; Full time

Job summary

A leading food service establishment in Reno seeks a team member for culinary preparation and guest service. The role involves ensuring high quality food production, managing guest inquiries, and collaborating with kitchen staff. Candidates must have a minimum of 1-year experience in a high volume kitchen and the ability to work flexible shifts, including holidays and weekends. Strong organizational and problem-solving skills are essential for success in this role.

Qualifications

• Minimum of 21 years of age.
• Must have experience in a high volume kitchen.
• Ability to work various shifts, including holidays and weekends.

Responsibilities

• Prepare all food items according to standard recipes.
• Respond to guest inquiries and provide excellent service.
• Monitor staff performance and product quality.
• Collaborate with team members in cooking and presentation.

Skills

Organizational skills

Food service knowledge

Coordination

Problem solving

Decision making

Education

1-year culinary experience

Job description

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and provide excellent guest service.
• Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow. Foster improvements were needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments to provide/obtain pertinent information needed to ensure proper guest service is provided.
• Any other duties as assigned within the scope of this position.
• Must be a minimum of 21 years of age.

KNOWLEDGE/SKILLS/ABILITIES

• Organized, prioritize work, and meeting deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability of simple reading, writing, math, and task completion skills is required.
• Must have the following skills: coordination, analyzing, precision working, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible working all shifts including holidays, nights, and weekend hours as business needs dictate.

EDUCATION and/or EXPERIENCE

Minimum 1-year culinary experience in a high volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

PHYSICAL DEMANDS

While performing the duties of this job, the team member is constantly standing, occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.

Must be able to push/pull 25lbs or less frequently and 75lbs or less occasionally.

The team members will constantly have repetitive use of both feet, both hands, and require constant dominant light and firm/strong grasping motions. Frequent non-dominant light and firm/grasping motions will be required as well. Finger dexterity of both hands will be constantly required.

Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.

Team Member will be exposed to extreme heat, extreme cold, and possible wet and/or humid environments.

The noise level in the work environment is usually moderate to loud.

Team Member may be exposed to fumes/odor and/or secondhand smoke. Team Member will be around moving objects, slippery surfaces, and flame/heat generated devices.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.