Cook Ii - Steakhouse

COOK II – STEAKHOUSE – Hard Rock Casino Cincinnati

Under the direction of the Sous Chef, the incumbent maintains standards established in the preparation and presentation of food, including tasting, presentation, and sanitation.

• Assists the Sous Chef and Cook in quality and portion control of product.
• Must be flexible and able to work all kitchen areas.
• Promotes positive customer relations; handles guest complaints.
• Assist other line employees with daily responsibilities.
• Prepare production in accordance with established standards set by the Restaurant Chef.
• Ensures proper labeling, rotation, storage temperature, and environment required.
• Seeks to eliminate over‑production and over‑purchasing.
• Maintains quality inventory control of production.
• Ensures production and storage areas comply with city and state health department codes.
• Promotes positive public and employee relations at all times.
• Maintains a clean, safe, hazard‑free work environment within area responsibility.
• Minimum of two (2) to three (3) years of experience working in a high‑volume kitchen.

Work Environment:

• Duties and responsibilities are typically performed in the back of house of the casino, which can be fast‑paced with excessive noise. Sometimes work may be on the casino floor or require passing through it. Exposure to casino‑related environmental factors, including second‑hand smoke and excessive noise, may occur.
• The employee frequently stands, walks, uses hands to finger, handle, or feel; reaches with hands and arms; talks or hears; and tastes or smells. The employee must lift and/or move up to 50 pounds. Specific vision abilities required include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.