Job Description
The Binion's Steakhouse Cook II cooks all food orders, in a quick, timely and accurate manner.
- Minimum two (2) years prior experience as a cook.
- Previous working knowledge of point of sales system preferred.
- Must be able to provide own tools.
- Must be able to work any day of the week and any shift.
- Must be able to get along with co-workers and work as a team.
- Local health department sanitation certificate.
- Must be able to read, write, speak and understand English.
ADDITIONAL REQUIREMENTS
- Must be able to work inside a kitchen and on a fry line during most of shift.
- Must be able to lift up to 100 pounds.
- Must be able to push and pull carts weighing up to 300 pounds.
- Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc.
- Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.
- Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders.
- Must be able to respond to visual and aural cues.
- Must present a well-groomed appearance.
- Must be able to maneuver around all areas of the kitchen.
- Must be able to tolerate areas with extreme hot and cold temperatures
- Prepares and produces menu items to standards in a quick and efficient manner.
- Ability to prepare items such as but not limited to salads, appetizers, sandwiches, hot dogs, pizza, etc.
- Prepares, cooks, and seasons all food.
- Skilled in fry cook, broiler, and Garde Manger.
- Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
- Adheres to kitchen maintenance and sanitation programs.
- Maintains assigned station and equipment in a clean and sanitary condition.
- Prepares and produces menu items to standards in a quick and efficient manner.
- Ability to prepare items such as but not limited to salads, appetizers, sandwiches, hot dogs, pizza, etc.
- Prepares, cooks, and seasons all food.
- Skilled in fry cook, broiler, and Garde Manger.
- Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
- Adheres to kitchen maintenance and sanitation programs.
- Maintains assigned station and equipment in a clean and sanitary condition.