• Prod Cook 3 PM Bob's Steak & Chop

    Job Locations US-TX-Fort Worth
    Posted Date 3 months ago(4/11/2019 11:58 AM)
    Requisition ID
    2019-34473
    # of Openings
    1
    Category (Portal Searching)
    Food & Beverage
  • Location

    Bob

    Job Description

    No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The following is a summary of the major responsibilities of the position.

     

    Position:          Broiler Cook/Line Cook

    Department:   Bob’s Steak & Chop House

    Purpose:          To fill in the off days of fellow line cooks, ensure all food is served according to specifications, and work in conjunction with all line cooks.

     

    Reports to:      Executive Chef, Sous Chef, Manager, General Manager

     

    Essential Functions:   

    * To follow, enforce, comply and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times.

     

    • Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.

     

    • Perform work assignments to meet proper quantities within a necessary time frame.

     

    • Be knowledgeable of all stations in the restaurant.

     

    • Be knowledgeable of plate presentations and preparations of all menu items.

     

    • Communicate with all line cooks daily for proper pars and production requirements when needed in specified work stations.

     

    Hotel Specific Essential Functions:

     

    • Know location of grease disposal area and grease disposal procedures
    • Utilize proper recycling procedures and trash disposal
    • Adhere to hotel standards of procurement, storage, and off-property pass procedures.

     

    Tools and Equipment:

     

    • Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

     

    • Oven, grill/stove burners, microwave appliances,

     

    Working Environment:

     

    • Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

     

    • Exposure to Food and Beverage hazardous cleaning chemicals.

     

    • Exposure to food items and beverages.

     

    Responsibilities

    1. Complete daily prep schedule

     

    1. Perform work assignments

            -have a clear understanding of work priorities

            -fill out food requisitions

            -demonstrate mis en place and knowledge of standard               recipes

            -proper rotation of food items

     

    1. Understand station assignments in restaurant

     

    1. Demonstrate knowledge of plate presentations and preparation of all menu items

     

    1. Be knowledgeable of line cook stations and requirements

     

    1. Understand safety and sanitary standards

     

    Hotel Specific Skills/Ability to:

     

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    Demonstrates the required skills of job responsibilities through practical testing.   (Hotel Specific Tests)

     

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