Title:  PlayBook Cook I

JOB SUMMARY

Responsible for advanced food preparation while supporting kitchen leadership functions, including training, coaching, and guiding BOH team members. Ensures all food is prepared in accordance with applicable state, local, and departmental standards, while promoting a culture of quality, safety, and continuous development.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assists with the coaching, training, and ongoing development of BOH team members, serving as a role model for culinary standards and workplace professionalism.
• Provides day-to-day leadership support by guiding and directing BOH team members during food preparation and service.
• Helps onboard new team members and reinforces proper techniques, safety procedures, and company standards.
• Forecasts, oversees, and coordinates work performed by BOH team members in the planning and preparation of menu items and in maintaining a safe and sanitary work environment.
• Provides complex hot and cold food preparation in accordance with established recipes and guidelines.
• Maintains comprehensive knowledge of advanced food preparation and handling techniques.
• Maintains knowledge of all kitchen equipment operations, including breakdown, cleaning, and maintenance.
• Maintains extensive knowledge of safety and sanitation rules and practices.
• Plans and prepares entrees, salads, and desserts following recipes for the restaurant, bar, and special functions.
• Coordinates advance preparation utilizing forecasts and headcounts to determine quantities required.
• Visually inspects all food sent from the kitchen to ensure plates are clean and appetizing.
• Completes food temperature checks daily and tastes all food items prepared for quality assurance.
• Follows all HACCP guidelines in accordance with local health code.
• Coordinates subordinate cooks to maintain a clean and sanitary work environment while ensuring adherence to procedures and recipes.
• Ensures all food preparation and assembling is done in accordance with established procedures and recipes.
• Take necessary precautions and follow correct procedures for knife usage.
• Resolves problems within the position’s scope of authority and escalates issues as needed.
• Maintains confidentiality of all privileged information in accordance with company policy and state regulations.
• Keeps supervisor informed of relevant activities.
• Other duties as assigned.

#Rosies

REQUIRED SKILLS AND ABILITIES

• Demonstrated leadership, coaching, and training abilities, with experience guiding or mentoring team members.
• Strong interpersonal and communication skills.
• Ability to lead by example in a fast-paced, team-oriented environment.
• Proficiency in computer skills, including but not limited to Microsoft Office.
• Knowledge of kitchen sanitation and regulations for workplace safety.
• Ability to multitask and prioritize effectively

EDUCATION AND EXPERIENCE

• High school diploma or general education degree (GED).
• Three (3) to five (5) years of related culinary experience.
• Prior experience in a lead, trainer, or mentorship capacity preferred.
• Other combinations of education and experience may be considered.
• Must obtain and maintain ServSafe Certification.
• Must obtain and maintain a valid racing license.
• Must have a current driver’s license with a minimum of three (3) years driving history.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The Team Member will be required to stand for the duration of the shift.
• While performing the duties of this job, the Team Member is frequently required to stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl; and talk or hear.
• The Team Member may be required to lift up to 50 pounds.
• The Team Member is subject to endure heat and moisture in a kitchen setting.
• The Team Member may be required to work long hours, including nights, weekends, and holidays.
• The noise level in the work environment is usually moderate to loud.
• The work environment may vary in levels of crowds, noise, and secondhand smoke, depending on the assigned station and guest volume.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.