Cook II - Employee Dining Room
The Post Oak, Biloxi, MS, United States
Overview
Cook II
It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times.
Responsibilities
Prepare food according to established specifications and standardized recipes
Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
Maintain established inventory levels and order stock
Ensure proper product rotation, storage, and quantity controls
Consistently apply established safety and sanitation procedures
Assist all stations and respective lines as necessary
Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
Work closely with stewarding in regards to any operational issue
Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager
Qualifications
Minimum age requirement is 18
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
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
Pay Range
USD $14.00 - USD $16.00 /Hr.
Tipped Position
This position does not earn tips
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Cook II
It is the responsibility of the Cook to prepare all food items according to menu, recipes, plate specifications, and guest requests. It is also the responsibility of this role to assure food preparation and service is of the highest quality and according to specified prep times.
Responsibilities
Prepare food according to established specifications and standardized recipes
Inspect equipment, cold meats, seafood, and produce to ensure product quality standards are met
Maintain established inventory levels and order stock
Ensure proper product rotation, storage, and quantity controls
Consistently apply established safety and sanitation procedures
Assist all stations and respective lines as necessary
Ability to read, decipher and execute cooking procedures and plate presentation based on established recipes and plate specifications
Work closely with stewarding in regards to any operational issue
Establish all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager
Qualifications
Minimum age requirement is 18
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
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
Pay Range
USD $14.00 - USD $16.00 /Hr.
Tipped Position
This position does not earn tips
#J-18808-Ljbffr