Cook lll - Various Outlets

The Post Oak; Stateline (NV); On-site; USD 26,000 - 30,000; Full time

Benefits offered by this job

Benefits plans

Paid Time Off

401K

Advancement opportunities

Diversity valued workplace

Employee discounts

Job summary

The Post Oak in Stateline, NV is seeking a line cook to assist all stations and support the Sous Chef in daily kitchen operations. You will prepare menu items, ensure plates are visually appealing, and maintain safety and cleanliness while delivering guest-focused service.

Requirements include at least 1 year of restaurant cooking experience, basic math, and English language proficiency. The role is a non-tipped, hourly position with a $19–$22/hour pay range and a $500 sign-on bonus

Qualifications

• Must be able to speak and understand English.
• Basic math skills.
• 1 year restaurant cooking experience.

Responsibilities

• Assist all stations and respective lines as necessary.
• Provide guidance and assistance to Cooks; provide input to Sous Chef on staff performance.
• Ensure that all plates served are aesthetically appealing and prepared to customer specifications in a timely manner.
• Ensure items are fully stocked, and equipment is properly used and in good working condition.
• Ensure proper storing of leftovers and proper closing down of work stations.
• Perform duties according to safety standards; report equipment problems and/or safety hazards to the Sous Chef.
• Keep work station and kitchen area clean and organized.
• Communicate effectively with Front of the House staff.

Skills

English language

Physical stamina

Team communication

Food safety basics

Education

1 year restaurant cooking experience

Tools

Choppers

Slicers

Mixers

Grinders

Job description

Overview

$500 Sign-On Bonus *Stipulations apply

This position is responsible for preparing and presenting all food items as called for by the menu, and for assisting the Sous Chef in the efficient operations of the kitchen and overseeing the Cooks. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Responsibilities

• Assist all stations and respective lines as necessary.
• Provide guidance and assistance to Cooks; provides input to Sous Chef on staff performance.
• Ensure that all plates that are served are aesthetically appealing and prepared to the specifications of the customer in a timely manner.
• Ensure that items are fully stocked, and equipment is proper used and is in good working condition.
• Ensure the proper storing of any leftover foods and proper closing down of work stations.
• Perform job duties according to safety standards; reports any equipment problems and/or safety hazards to the Sous Chef.
• Keep work station and kitchen area clean and organized.
• Communicate effectively with "Front of the House" staff.

Qualifications

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Work in an environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.
• Inspect and maintain all areas for which responsible.
• Review and comprehend all necessary documentation.
• Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Effectively and efficiently move around work area.
• Lift, move and push/pull up to 50 pounds throughout an 8-hour shift.
• Communicate effectively with customers and all levels of employees.
• Observe and direct actions of subordinates.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Knowledge of and ability to prepare stocks, soups and mother sauces.

EDUCATION and/or EXPERIENCE

1 year restaurant cooking experience.

MATHEMATICAL SKILLS

Basic math skills.

Language Skills

Must be able to speak and understand English.

PHYSICAL DEMANDS

• Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
• Constantly walking up to distances of 500 ft. during shift.
• Frequently stooping, reaching.

WORK ENVIRONMENT

• Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes.
• While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.
• Work with others in close spaces.
• Moderate to high noise levels.
• Walk/stand on tile/mats/carpet/cement.

Pay Range

USD $19.00 - USD $22.00 /Hr.

Tipped Position

This position does not earn tips

Benefits

What we offer you:

• Multiple benefit plans to suit your needs

• Paid Time Off

• 401K

• Opportunities for advancement

• Positive and respectful work environment where diversity is valued

• Generous employee discounts on dining, retail, amusements, and hotels

• Community volunteer opportunities

Disclaimer. The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

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