Cook - Buffet
$39,520–$47,840 year
On-siteBlack Hawk, Colorado, United States
Black Hawk, Colorado, United StatesOn-siteFull Time$39,520–$47,840 yearLarge
Full TimeLarge
Job Summary
Coordinate food preparation, dish-up, and assembly across multiple stations including sauté, grill, and pantry while adhering to standard recipes and menu consistency. Operate kitchen equipment such as slicers, steamers, and deep fryers while managing hot, cold, and normal temperature ranges. Train lower-level cooks on equipment use and provide clear direction to subordinates. Replenish workstations, check station cleanliness before, during, and after shifts, and maintain strict health code and safety procedures. Communicate with Cook III and Sous Chef to prioritize tasks and meet deadlines.
Required Qualifications
- One year minimum experience in food preparation and food knowledge
- Must be able to perform all cooking duties
- Must be able to fast pace with a sense of urgency
- Excellent guest service skills
- Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation, and safety regulations
- Ability to read and gather all necessary items for recipe execution
- Ability to read and math skills for recipes and measurements
- Ability to provide clear direction, instruction, and guidance to subordinates
- Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity
- Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braiser, kettle, and flat top
- Ability to organize and delegate work assignments/tasks
- Ability to perform duties within hot to normal to cold temperature ranges
- Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule
- Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances
- Ability to organize and prioritize work and meet deadlines
- Ability to work the line in various locations i.e., Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.
- Must have basic knife skills
- Total knowledge of two stations with some familiarization of two others in outlet
- Must be 18 or older
- Must be 21 or older for Beverage Server, Barback, Bartender
Desired Qualifications
- Knowledge of how to prepare sauces
- Be able to prepare an order list for recipe preparations
- Be in constant communication with Cook III's and Sous Chef
- Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization
- Uses appropriate language when engaging guests and co-workers in conversation, communicating clearly and courteously, provides continued service to all guests
- Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtaining assistance from the proper personnel, as necessary
- Strong organization skills
- Ability to prepare all food items according to standard recipes and menu to ensure consistency of product to the guest
- Adheres to control procedure for food costs and quality
- Perform all assigned side work to include replenishing/restocking workstation with supplies
- Check station before, during and after shift for proper set-up and cleanliness
- Fully observe all safety procedures as well as clean as you go techniques
- To encourage and abide by all health codes and hand washing guidelines
- Ability to prepare hot and cold sauces
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