FT and PT Cook-88 Tactical Cocinero a Tiempo Completo

  • 88 Tactical
  • Omaha, Nebraska
  • Nov 23, 2022
Full time

Job Description

JOB TITLE: Cook LOCATION: Omaha, NE REPORTS TO: The Cook will report to the Kitchen Manager. JOB OVERVIEW The Cook position requires the execution of specific menu items in a timely manner that may consist of variety of meats, fish, vegetables, soups and other hot food products. Preparation cooking and portioning of food products prior to the start of service is a required function of the position as well. Final plate preparation, order accuracy, station maintenance, proper sanitation are critical to operating in this space efficiently. RESPONSIBILITIES AND DUTIES Promote, work, and act in a manner consistent with the mission of 88 Tactical Inspect, clean, and maintain food preparation areas, such as equipment, work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock according to label/dating protocol. Knows and complies consistently with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Responsible for the quality and company specifications of products served. Follows clipboard job duties to determine and maintain sufficient levels of food products at line stations to support a smooth service period. Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures. Turn or stir foods to ensure even cooking. Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, digitally taking temperature or piercing them with utensils. Carve and trim meats such as beef, ham, pork, and lamb for hot or cold service, or for sandwiches. Assists in food prep assignments during off-peak periods as needed. Substitute for or assist other cooks during emergencies or rush periods. Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. BENEFITS After 90 days, all training classes are free Discounts on all retail products Free Range Time 24/7 Fitness Facility COMPENSATION Hourly Based upon Experience