Cook Iii - Chop House

The primary responsibility of the Cook III is to ensure the proper preparation and cooking of all food items in a safe, timely, organized manner maintaining a high quality standard. All duties are to be performed in accordance with departmental and Wind Creek Bethlehem policies, practices, and procedures.

Position Responsibilities

• Arrive for shift on time and in proper uniform.
• Prepare all items grilled, sautéed, and fried to specification of established recipes and to restaurant specification.
• Complete pre-cooking preparation work on all food product.
• Dates all products and monitors the temperature on all cook/chill products.
• Practices FIFO (first in-first out) by correctly labeling products.
• Maintains proper cooking temperatures for all food products.
• Maintain organization, cleanliness and sanitation in work areas and of equipment.
• Prepare, portion, cook and plate food according to restaurant standards.
• Produce from standardized recipes; use standard kitchen equipment.
• Ensure station is prepared to meet anticipated level of business for the day.
• Assist fellow staff as needed.
• Properly handle high volume cooking and plating while maintaining consistent quality in foods in a fast paced environment.
• Consistently meet ticket time requirements.
• Expedite the line.
• Must demonstrate proficient knowledge of advanced cooking skills and techniques.
• Ability to safely handle kitchen tools and equipment, follow sanitation guidelines.
• Accomplish daily cleaning duties in an efficient and proper manner.
• Maintain quality and freshness of foods through proper storage and maintenance.
• Follow and enforce Health Department rules and regulations.
• Properly use equipment, tools or systems to complete assigned tasks and complies with company safety standards.
• Develop a working knowledge of any PGCB rules, regulations and Internal Controls applicable to your position.
• Complete all paperwork in accordance with PGCB and approved Wind Creek Bethlehem standards.
• Read and understand the Wind Creek Bethlehem Compulsive and Problem Gambling Plan with regards to how to conduct business in this position and specifically the regulations prohibiting service to minors and/or intoxicated persons.
• Provide superior customer service to all internal and external customers in compliance with the Wind Creek Bethlehem customer service standards.
• Adhere to and complies with both departmental and overall property policies and procedures.
• Perform any other related duties as assigned.

Minimum Employment Requirements

• 18 years of age, proof of authorization/eligibility to work in the United States.
• Ability to communicate effectively in a positive/upbeat fashion utilizing English; both in oral and written form.
• Interpersonal skills with focused attention on guest needs to deal effectively with all business contacts.
• Maintain a professional, neat and well-groomed appearance adhering to the Wind Creek Bethlehem appearance standards.
• Maintain consistent adherence to the Wind Creek Bethlehem Customer Service Standards.
• Must be able to work varied shifts, including weekends and holidays.

Specific Position Requirements

• Minimum of three (3) years of experience in a high volume kitchen required.
• ServeSafe certification required.
• Enrolled in or graduated from a Culinary program preferred.
• Working knowledge of sanitation and Health department rules and regulations.
• Ability to read and follow food preparation recipes.
• Ability to follow directions with minimal supervision.
• Physical ability to access all areas of the property.
• Ability to withstand prolonged standing, stretching, bending and kneeling without restriction, work indoors, outdoors and be exposed to various environmental factors such as, but not limited to CRT fatigue, noise, dust, cigarette smoke.
• Ability to work in a fast-paced, busy, and somewhat stressful environment and maintain physical stamina, proper mental attitude while dealing effectively with guests, management