Cook I

Duties and Responsibilities

• Operating the Short-Order Station during lunch and dinner Monday-Friday.
• Assist in Kitchen with food preparation duties and cooking of sides and other items for the Short order station as assigned by Lead Cook/Manager.
• Responsible for correct quantities and quality of menu items as assigned by lead cook.
• Responsible for maintaining proper food safety and handling techniques per applicable food code (TB MED) and HACCP standards.
• Responsible for accurately maintaining food temperature logs at Grill Station and for items prepared in the kitchen and preparing and maintaining foods at proper internal cooking and holding temperatures.
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment.
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct.
• Must follow direction of the Cook I in carrying out duties and procedures as assigned.

During Preparation, Service and After the Meal

• Properly Set-Up and stock Short Order Station for Service by prescribed timeline.
• Operate Short Order Station during service times properly preparing and serving items on the grill menu.
• Cooking of required meal items according to the daily menu or other required menu items.
• Check temperatures for required ranges, ensuring they are properly cooked to correct internal temperatures and maintained at proper temperatures during the meal service.
• Re-filling food items as required during service, greeting and care for our customers while working on the service lines (Grill Station) and break down service areas after the meal period ends.

Cleaning Assignment

• Properly clean Grill Station and equipment after each meal period.
• Other Daily Cleaning duties as assigned by Management or Cook I.

Other Duties

• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Physical Requirements

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent