Fine Dining Cook 3

THE HERITAGE STEAKHOUSE LLC; Santee (CA); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

401(k)

Employee discounts

Paid time off

Job summary

THE HERITAGE STEAKHOUSE LLC in Santee, California, is seeking a Cook III to join our kitchen team. The ideal candidate will have at least 2 years of cooking experience and must possess a ServSafe or San Diego Food Handlers Card. Responsibilities include preparing a variety of food items, maintaining food quality, and ensuring cleanliness and sanitation in the kitchen.

Applicants should demonstrate strong organizational skills and the ability to handle various cooking stations effectively. A positive attitude and teamwork are essential for success in this role.

Qualifications

• Must have 2 years basic experience in cooking.
• Ability to maintain 100% quality food production.
• Basic understanding of sanitation and safety regulations.

Responsibilities

• Prepare appetizers, soups, salads, entrees, and desserts.
• Maintain clean and safe working areas.
• Adhere to all safety and sanitation regulations.
• Help out other stations during busy periods.

Skills

Cooking techniques

Organizational skills

Leadership abilities

Knife handling skills

Sanitation and safety knowledge

Education

ServSafe or San Diego Food Handlers Card

Tools

Knives

Blenders

Stoves

Ovens

Protective clothing

Job description

Benefits:

401(k)

Employee discounts

Paid time off

JOB DESCRIPTION

POSITION TITLE: Cook III DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt

EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:

Must have 2 yr basic experience in all cooking techniques. Basic equipment knowledge and maintenance. Organizational skills to maximize efficiency. Basic understanding of sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis. Clean and organized work habits.

LICENSE OR CERTIFICATE REQUIRED:

ServSafe/ or San Diego Food Handlers Card

ESSENTIAL FUNCTIONS/TASKS:

1. Prepare appetizers, soups, salads, entrees, desserts and other food items.
2. Maintain 100% quality food production at all times.
3. Meeting timing of food items as required by guest/supervisor.
4. Proper communication with supervisors and co-workers.
5. Maintaining, organizing and rotating inventory.
6. Timely and complete set up of culinary equipment.
7. Maintain clean and safe working area including refrigeration.
8. Adhere to all safety and sanitation regulations.
9. Maintain and project a positive attitude.
10. Must be able to work fry, pantry and pastry stations on hot line, setting up and executing through services hours.

ADDITIONAL TASKS:

1. Help out other stations and production in busy periods.
2. Help dish out event/banquets when necessary.
3. Able to comply with other tasks assigned by management.

PHYSICAL REQUIREMENTS:

1. Ability to lift and/or carry 50lbs occasionally throughout shift.
2. Ability to push cart up to 500lbs
3. Ability to pull cart up to 100lbs

MOTION REQUIREMENTS:

Percentage of time during normal workday the associate is required to: Stand 45% Bend 6% Squat 6% Push 5% Sit 1 % Walk 15% Lift 10% Pull 2% Carry 10%

MENTAL REQUIREMENTS:

Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.

SENSORY REQUIREMENTS:

Speech, vision, smell, touch, hear.

ENVIRONMENTAL FACTORS/HAZARDS:

Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.

EQUIPMENT/PROTECTIVE CLOTHING USED:

Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.

Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.