Cook I (Gordon Ramsay Steak)

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.

• 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.

• 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.