Cook I (Gordon Ramsay Steak)

Job description

Gordon Ramsay Steak is seeking talented and motivated cooks to join our culinary team. This position is responsible for preparing and presenting high-quality menu items according to established recipes, cooking techniques, and presentation standards. Team members will work in a fast-paced, upscale dining environment while maintaining exceptional food quality, consistency, cleanliness, and guest satisfaction.

Responsibilities

Prepare, cook, and plate menu items according to recipe specifications and Gordon Ramsay Steak standards. Operate kitchen equipment, including grills, broilers, ovens, fryers, and other food preparation equipment. Ensure all food is prepared consistently, accurately, and in a timely manner. Maintain quality, portion control, and presentation standards for all menu items. Follow all food safety, sanitation, and health department regulations.

Maintain a clean, organized, and sanitary workstation throughout each shift. Prepare and stock ingredients, sauces, garnishes, and other mise en place for service. Assist with receiving, storing, rotating, and properly handling food products using FIFO procedures. Monitor product freshness and minimize waste. Communicate effectively with chefs and fellow team members to ensure a seamless dining experience. Support restaurant operations during high-volume service periods.

Perform opening, closing, and side work duties as assigned. Participate in maintaining a positive, professional, and team-oriented work environment. Perform other duties as assigned.

Qualifications

Previous culinary, steakhouse, upscale dining, or restaurant experience preferred. Ability to work in a fast-paced, high-volume kitchen while maintaining quality and consistency. Knowledge of food preparation techniques, cooking methods, food safety, and sanitation standards. Ability to follow recipes, cooking specifications, and plating standards. Strong communication, teamwork, and organizational skills. Ability to multitask and perform efficiently under pressure.

Attention to detail and commitment to culinary excellence. Ability to safely operate grills, broilers, ovens, fryers, knives, and other commercial kitchen equipment. Ability to stand and walk for extended periods. Ability to frequently bend, reach, stoop, and lift up to 35 pounds. Ability to work in a kitchen environment with varying temperatures. Must maintain regular attendance, professionalism, and accountability.