Senior Production Cook — High-Volume Kitchen

Hard Rock Hotel & Casino Bristol; Bristol (VA); On-site; USD 21,000 - 29,000; Full time

Benefits offered by this job

Benefits package

Job summary

Hard Rock Hotel & Casino Bristol is seeking a skilled line cook to assist the Sous Chef in preparing, presenting, and tasting dishes while upholding sanitation standards. You will work across kitchen stations in a fast-paced environment, support other line staff, ensure proper labeling, rotation, and storage, and promote positive guest relations.

Minimum of two to three years of experience in a high-volume kitchen; must be able to stand for long periods and lift up to 50 pounds; benefits include

Qualifications

• Minimum of two to three years of experience in a high-volume kitchen.
• Flexible and able to work all kitchen areas.
• Promotes positive customer relations; handles guest complaints.
• Assist other line employees with daily responsibilities.
• Maintain labeling, rotation, storage temperature and environment; adhere to health codes.

Responsibilities

• Assists the Sous Chef and Cook in quality and portion control of product.
• Must be flexible and able to work all kitchen areas.
• Promotes positive customer relations; handles guest complaints.
• Assist other line employees with daily responsibilities.
• Prepare production in accordance with established standards set by Restaurant Chef.
• Sees to proper labeling, rotation, storage temperature and environment required.
• Strive to eliminate over-production and over-purchasing.
• Maintain quality inventory control of your production.
• Ensure that production and storage areas are maintained in accordance with city and state health department codes.
• Promotes positive public/employee relations at all times.
• Maintains a clean, safe, hazard-free work environment within area responsibility
• Minimum of Two (2) to Three (3) years of experience working in a high volume kitchen

Job description

Hard Rock Hotel & Casino Bristol is seeking a skilled line cook to assist the Sous Chef in preparing, presenting, and tasting dishes while upholding sanitation standards. You will work across kitchen stations in a fast-paced environment, support other line staff, ensure proper labeling, rotation, and storage, and promote positive guest relations.

Minimum of two to three years of experience in a high-volume kitchen; must be able to stand for long periods and lift up to 50 pounds; benefits include