General Summary of Job Duties

As a Room Chef for the Duke’s Steakhouse, you will be responsible for preparing menu items with consistency and recipes.

Essential Job Function and Duties

• Oversee and supervise the kitchen staff under the guidance of the Executive Chef.
• Ensure that the quality and presentation of all food displays meets company standards.
• Have complete knowledge of sauces and gravies.
• Have complete knowledge of carving, BBQ, sautéing, broiling, and roasting a variety of delectable main meat dishes!
• Able to work all stations, maintaining the highest quality in finished product.
• Practice proper food handling.
• Use and apply proper kitchen safety procedures and basic cooking skills.
• Ensure all workstations are always clean during service time.
• Ensure all worktables and cutting boards are disinfected and sanitized.
• Ensure kitchen and Health Department sanitation requirements are always maintained.
• Perform all duties to company standards and policies.
• Ensure that no food leaves the kitchen without a ticket, including any manager meals.
• Properly wrap, label, date and store all food items in their proper areas.
• Thorough knowledge of applicable Company and departmental policies and procedures.
• Maintain an open line of communication with Management.
• Maintain a positive and professional demeanor during all interactions with guest, fellow team members, and vendors.
• Ability to accept performance feedback in a professional manner.
• Other duties as assigned.

Non-Essential Job Functions and Duties

• Be courteous, kind and patient with each other.

Skills, Education and Other Requirements

• Must have 5 to 7 years cooking, supervising and/or managing experience within the past 10 years.
• Knowledge of Italian food, Asian food, seafood, and soups is a plus.
• Ability to roast Beef, Pork, and Fowl.
• Ability to successfully work in a stressful fast-paced environment.
• Ability to work in a team and independently.
• Must be able to speak, write and understand the English language.
• Must have job related tools.
• All selected candidates will be expected to audition for the Executive Chef cooking a meal for four to include Appetizer, soup or salad, main entrée.
• Bi-lingual (English/Spanish) is a plus.
• Must present a well-groomed appearance.
• Must be at least 21 years of age.
• The ability to successfully interact with all levels of team members and management.
• Flexibility to work varied shifts, including weekends and holidays, with variable overtime.
• High School Diploma and/or GED preferred
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust.
• Excellent verbal and written communication skills.

Required Work Cards

• Food Handlers Certification

Machinery, Work Equipment, Programs, Software, Hardware Used

• All kitchen equipment
• Safety procedures
• Microsoft Office program

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