Broiler Cook-Bubba Gump

Overview

SUMMARY:

It is the responsibility of the Broiler Cook to prepare all food items according to the established menu, Recipes and Plate Specifications, and guest requests. Assure food preparation and service is of the highest quality and according to specified prep times. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications.
• Work quickly and accurately while maintaining completed food preparation within established guidelines.
• Arrive to work with a clean and professional appearance and all relevant work necessities.
• Thorough knowledge of food menus and plate specifications. Knowledge must be used to ensure proper quality of products, presentation of product to the guest, and superior service.
• Ensure product quality with proper rotation and portioning of products.
• Maintain your station and the kitchen; organized, sanitized and stocked to prescribed PAR levels.
• Detail oriented.
• Use proper food handling techniques when preparing food.
• Knowledge of and proper use of kitchen equipment throughout the restaurant.
• Ensure work environment is always safe and all safety equipment is being utilized as applicable.
• Continuously engage in teamwork by offering help to fellow employees and managers to ensure the finest possible service is given to our guests.
• Be courteous and respectful to everyone and always be positive and professional.
• Adhere to all applicable policies and procedures, and health laws.
• Follows direction efficiently and positively.
• Communicate with Management of supply needs, equipment function, and/or other area of the restaurant in need of attention.
  
  

Qualifications

SUPERVISORY RESPONSIBILITIES:

None

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.

• Minimum age requirement is 18 years old
• Health card is required
• Must have great people skills, able to communicate and execute tasks in a face-paced and intense environment, and to be respectful of everyone.
• Minimum one-year cooking experience, preferably in a Hotel/Casino environment.
• Knowledge of kitchen equipment and knife skills.
• Must read, write, speak, and understand English.
  
  

EDUCATION And/or EXPERIENCE

• 1-year high-volume cooking experience required, preferably in a Hotel/Casino environment.
• Minimum age requirement is 18
  
  

Mathematical Skills

Must possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities.

Language Skills

Ability to read and understand all policies and procedures.

Must be able to communicate effectively with guests, employees, and members of management in English, specific to position duties and responsibilities.

Must be able to complete standard forms and reports.

Physical Demands

The physical demands described here are representative of those that must be met by an incumbent to successfully perform the duties and responsibilities of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, duties and responsibilities.

• Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized.
• Maintaining body equilibrium to prevent falling and walking, standing or crouching on narrow, slippery, or erratically moving surfaces.
• Bending body downward and forward by bending spine at the waist.
• Bending legs at knee to come to a rest on knee or knees.
• Bending the body downward and forward by bending leg and spine.
• Moving about on hands and knees or hands and feet.
• Extending hand(s) and arm(s) in any direction.
• Particularly for sustained periods of time.
• Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
• Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
• Using upper extremities to exert force in order to draw, haul or tug objects in a sustained motion.
• Raising objects from a lower to a higher position or moving objects horizontally from position-to-position.
• Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Applying pressure to an object with the fingers and palm.
• Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
• Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound
• Repetitive motion. Substantial movements (motions) of the wrists, hands, and/or fingers. Constant standing, frequent walking (21,120) ft., balancing, twisting, reaching and bending.
• The physical requirements and Work Environment for this position.
• Heavy work. Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of force constantly to move objects.
• The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., custodial, food services, general laborer, etc.) or to make general observations of facilities or structures (i.e., security guard, inspection, etc.).
• The worker is subject to environmental conditions. Protection from weather conditions but not necessarily from temperature changes.
• The worker is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
• The worker is subject to atmospheric conditions. One or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dust, mists, gases, or poor ventilation.
• The worker is required to function in narrow aisles or passageways.
• 1 year experience in a high-volume kitchen
• Able to obtain and maintain a Food handler’s card (HLTH card) and any other certification or license, as required by law or policy
• Possess basic mathematical skills to include ability to add, subtract, multiply and divide specific to position responsibilities
• Available to work varied shifts, including nights, weekends, and holidays
• Minimum age is 18.
  
  

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.

Tipped Position

This position does not earn tips