Cook

Description

The primary mission of the Cook is to follow established methods and procedures performing exact recipe production per Bosque Brewing Co standards. Their primary responsibility is to adhere to safe working practices at all times, prep raw materials, and ensure that instructions for ingredients, time, temperature, and process are followed to ensure orders are completed correctly and efficiently.

Requirements

Essential Functions & Responsibilities:

• Enthusiastically represent the Bosque Brewing Co. brand, beer, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail without sacrificing expectations set forth by Bosque Brewing Co. by anticipating the guests’ needs and responding appropriately.
• Develop and maintain up-to-date knowledge about the taproom/restaurant menu offerings including food and beverages.
• Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned.
• Operates a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices fruits and vegetables while ensuring the highest safety standards.
• Produce food orders in a timely, neat and organized manner according to the needs of the guest.
• Follows recipes and/or product directions for preparing, seasoning, cooking, and serving food items.
• Follow approved methods of product preparation to ensure consistency as well as quality to fully execute the items offered on the menu. Offers recommendation(s) to the Kitchen Manager for improving methods of product preparation and recipe development.
• Completes all assigned prep work. Receives deliveries and stores food in proper areas.
• Actively controls product costs by ensuring the proper management of product waste.
• Demonstrate a thorough understanding of sanitation procedures and consistently apply such. Constantly meets sanitation standards and practices to ensure the state and local regulations are being followed.
• Understand the importance of proper food handling procedures and ensure that procedures are always followed.
• Properly identifies and stores products and takes an active role in quality control of all food items.
• Maintain knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
• Maintain an organized work station and produce required quantities according to the demands of the station. Setup and stock stations with necessary supplies.
• Continually identifies, utilizes and builds an advanced knowledge base of specific culinary terms per assigned outlet.
• Responsible for opening/closing duties and side work as assigned including but not limited to:
• Complete assigned par-levels of backup stock.
• Scrapes and pre-rinses food from dirty dishes and places them in the dish washing machine.
• Assists BOH staff in washing pots, pans and trays by hand and/or machine. May also empty trash, mop floors, and other assorted cleaning duties for back-of-house areas as assigned. Miscellaneous cleaning projects.
• Spot sweep back-of-house (BOH) on an as needed basis throughout service. Keep BOH floor areas clean and free of excess debris/liquids at all times.
• May assist management in performing inventory and other assigned responsibilities.
• Works independently and makes informed decisions in the absence of a Supervisor and immediately notifies a Supervisor of any foreseeable concerns or developments.
• Continually assists with training new coworkers and/or with demonstrating proper culinary techniques.
• Ensure communication is passed across the organization from the management and administrative team to every coworker in the taproom.
• May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
• Complies with federal, state, and company policies, procedures, and regulations.
• Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

• Must be 16 years of age or older.
• Ability to apply cooking techniques to produce creative food dishes. (i.e.: knife skills, carving skills, basic sauces, etc.)
• Ability to work as a team and in a fast-paced environment with high expectations, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.
• Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to read and follow schedules, menus, SOP’s and policies.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to move kegs and operate a hand truck.
• Must be safety oriented.
• Ability to work varied shifts, including weekends and holidays.
• Ability to possess and maintain a valid New Mexico Food Handler Card.
• Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:

• The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, walk, and bend or twist body; use repetitive motion of hands to reach, grasp, hold, handle, control or feel objects, tools, or controls; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 25 pounds of force to move objects; and talk or hear.
• Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.
• The employee is frequently (60-90%) required to: read and analyze information; reach using hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects.
• The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch;
• The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
• The employee is subject to indoor environmental conditions; activities occur mainly inside, mostly in a kitchen environment.
• The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns.
• Work frequently in hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Employees are required to wear protective and safety attire, such as non-slip shoes and gloves.
• Activities are performed physically near and in close proximity to others. The employee is subject to a noisy and distracting environment. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level.
• May work near contaminants and hazardous equipment.
• Employees may be required to function in narrow aisles or passageways.