Line Cook II

Job Overview

Responsible for cooking and preparing food for the Flamingo Room and Suites on 3rd Floor. The 2nd line cook accurately and efficiently cooks menu items and specialty food products as well as prepares and portions food products prior to cooking. Performs other duties in the areas of food and final plate preparation and presentation, including plating and garnishing of cooked items.

Essential Duties and Responsibilities

• Report to work in uniform at posted scheduled times.
• Maintain high standards of quality and consistency to ensure member/guest satisfaction.
• Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.
• Perform basic cooking techniques of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.
• Knowledge of using woks, combi ovens and proper plate up with the use of tweezers.
• Ensure assigned workstation is stocked with specified tools, supplies and equipment to meet the business demand; Set up, maintain, and break down assigned station.
• Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established recipes in accordance to the Flamingo kitchen standards.
• Serve items in accordance with established portion and presentation standards.
• Ensure that food products are used in a timely manner.
• Use food preparation equipment according to manufacturers’ instructions.
• Ensure that all items needed for menu preparation are in stock; Notify Sous Chef or Culinary Director in advance of expected shortages and when supplies are low – before they run out.
• Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations and Gulfstream requirements.
• Ensure proper storage procedures as specified by Health Department and Gulfstream Park requirements (wrap, label, and date).
• Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers), as well as dumpster area throughout the day and prior to ending shift according to Gulfstream Park standards.
• Participate in daily pre-shift meetings with Flamingo Room/Suites Sous Chef or Culinary Director to review production assignments, menu features, specials, etc.
• Ensure that applicable kitchen equipment is in proper working order prior to shift; communicate any maintenance, repair or upkeep issues to Sous Chef or Culinary Director.
• Prior to the shift, verify that applicable printer(s) on the line are in working order and there is enough paper available for the shift.
• Complete opening and closing duties as assigned to standards using established checklists.
• Other duties as assigned by supervisor on duty.

Qualifications

• High school diploma or equivalent required and one to three years’ cooking experience in a fine dining environment.
• Proper knowledge of cooking techniques and methods.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to remember and carry out verbal instructions quickly in a fast-paced environment.
• Must have the ability to follow instructions, ability to perform assigned tasks under very limited supervision.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Good knife skills with basic knowledge of butchering fish and meats.
• Ability to visually inspect food preparation and read and follow recipes.
• Ability to use all senses to ensure consistency and quality in food preparation and execution.
• Ability to operate, clean and maintain all equipment required in job functions.
• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals and percentages and recipe scaling.

Physical Demands and Work Environment

• The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds, up to 25 pounds frequently, and up to 10 pounds constantly all while standing, bending, stooping, twisting, reaching, and walking. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Must be able to work in a standing position for long periods of time (up to 10 hours).
• While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration : Requires a Pari-Mutuel License.