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est. per hour
Grill Cook - Bob's Steak and Chop House - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | amelia island, Florida |
About this job
Location:
Since the opening of the first Bob's Steak & Chop House in Dallas, Texas in 1993, the name "Bob's" has been synonymous with a great steakhouse experience.
Building on the reputation earned in the original Dallas location, Bob's now has restaurants nationwide. Each Bob's has created a fine reputation of its own by tightly adhering to the high standards created at the first Bob's.
All locations are examples of the traditional American Prime Steakhouse, combining simple elegance, a lively atmosphere, big drinks, fine wines and large cuts of the finest prime steaks, chops and seafood.
Reviewers have called Bob's the best in town. Others rank us among the best in the country. At Bob's, guests will enjoy the taste of prime beef served by people who take real pride in the name "Bob's Steak & Chop House".
Bob's Steak & Chop House located in the Omni Amelia Island Resort is the twelfth location nationwide. With locations in Texas, Arizona, California, Tennessee and now Florida, Bob's continues to be a growing brand.
Job Description:
Responsible for the preparation of cooked food items in Bob's Steak & Chop House. To follow, enforce, comply and adhere to all Bob's Steak & Chop House rules, policies, procedures, standards and recipes at all times.
Responsibilities:
Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Be knowledgeable of plate presentations and preparations of all menu items. Prepare all items on prep list following standard procedure or otherwise told by supervisor. Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Fire all food for service and to serve on line. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time.
Qualifications:
Minimum 1 year culinary experience in hotel or restaurant. 2 plus years is preferred. Based on experience candidate will be placed as Cook 1 (advanced) or Cook 2 (prep) Basic math skills needed to understand and implement recipes and measurements. Must have prior experience to include sauting, broiling & fry cooking. Requires a working knowledge of sanitation standards. Operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill. Eye/hand coordination needed to use all kitchen equipment. Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc. Moderate to advanced knife skills. Highly motivated self starter focused on quality, organization, cleanliness and teamwork. The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments. Must be service and detail oriented; possessing a friendly approachable demeanor and strong problem-solving skills Ability to produce high volumes of work while maintaining quality per Omni standards The ability to stand/walk for long periods of time in a confined area and lift/carry/push/pull up to 40 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Be able to work a flexible schedule, including holidays, weekends, and evenings.
Options:
Since the opening of the first Bob's Steak & Chop House in Dallas, Texas in 1993, the name "Bob's" has been synonymous with a great steakhouse experience.
Building on the reputation earned in the original Dallas location, Bob's now has restaurants nationwide. Each Bob's has created a fine reputation of its own by tightly adhering to the high standards created at the first Bob's.
All locations are examples of the traditional American Prime Steakhouse, combining simple elegance, a lively atmosphere, big drinks, fine wines and large cuts of the finest prime steaks, chops and seafood.
Reviewers have called Bob's the best in town. Others rank us among the best in the country. At Bob's, guests will enjoy the taste of prime beef served by people who take real pride in the name "Bob's Steak & Chop House".
Bob's Steak & Chop House located in the Omni Amelia Island Resort is the twelfth location nationwide. With locations in Texas, Arizona, California, Tennessee and now Florida, Bob's continues to be a growing brand.
Job Description:
Responsible for the preparation of cooked food items in Bob's Steak & Chop House. To follow, enforce, comply and adhere to all Bob's Steak & Chop House rules, policies, procedures, standards and recipes at all times.
Responsibilities:
Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list. Be knowledgeable of plate presentations and preparations of all menu items. Prepare all items on prep list following standard procedure or otherwise told by supervisor. Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Fire all food for service and to serve on line. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time.
Qualifications:
Minimum 1 year culinary experience in hotel or restaurant. 2 plus years is preferred. Based on experience candidate will be placed as Cook 1 (advanced) or Cook 2 (prep) Basic math skills needed to understand and implement recipes and measurements. Must have prior experience to include sauting, broiling & fry cooking. Requires a working knowledge of sanitation standards. Operate and maintain deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, and flat top grill. Eye/hand coordination needed to use all kitchen equipment. Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc. Moderate to advanced knife skills. Highly motivated self starter focused on quality, organization, cleanliness and teamwork. The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments. Must be service and detail oriented; possessing a friendly approachable demeanor and strong problem-solving skills Ability to produce high volumes of work while maintaining quality per Omni standards The ability to stand/walk for long periods of time in a confined area and lift/carry/push/pull up to 40 pounds. Requires repetitive motion with both hands and occasional bending/stooping/kneeling. Be able to work a flexible schedule, including holidays, weekends, and evenings.
Options:
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