Cook

Description

JOB OVERVIEW: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL JOB FUNCTIONS:

1. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.

2. Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.

3. Date all food containers and rotate as per company standards, making sure that all perishables are kept at proper temperatures.

4. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.

5. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

6. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per company standards.

7. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.

8. Comply with attendance rules and be available to work on a regular basis.

9. Perform any other job related duties as assigned.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES:

Ability to read, write, and make mathematical calculations.

Ability to work from and maintain production records and follow recipes.

Ability to weigh and measure ingredients. Ability to maintain food quality no matter what the business and staffing level.

Ability to adapt to change, new situations, changes in staffing and procedures.

Ability to absorb a large amount of information in a short period of time.

Good, safe knife and equipment skills. Work well without supervision, motivate others,

Shows initiative and desires to get things done.

May be required to work nights, weekends, and/or overtime.

EXPERIENCE:

Previous experience in a fast-paced Kitchen preferred

PHYSICAL ABILITIES:

Must be able to stand on hard surfaces up to eight (8) hours.

Position also involves bending, stooping and walking.

Must be able to lift and pull boxes, pans, trays up to fifty (50) pounds.

Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume.

At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.