COOK - STEAKHOUSE

Steakhouse Cook responsible for safely preparing menu items in a steakhouse kitchen across multiple stations (Sauté, Broiler, Appetizer, Pantry, Pasta, Grill) with emphasis on recipe accuracy and plate presentation. Responsibilities include creating order lists, communicating with Cooks and Sous Chefs, training lower level Cooks on equipment, reading recipes, assembling and serving dishes, controlling food cost and quality, maintaining station cleanliness, prioritizing tasks, and working a flexible line. Must prepare hot and cold sauces, handle a variety of kitchen equipment, and demonstrate knife dexterity. Requires minimum 1 year of food preparation experience, knowledge of sauces, ability to understand recipes and measurements, familiarity with multiple stations, basic knife skills, and willingness to complete state or Ameristar required certifications; culinary education is encouraged but not required.