The Cook is responsible to prepare cold/hot food items according to their outlets menu and recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner.
ESSENTIAL FUNCTIONS AND TASKS
Knowledgeable of menu items and recipes for each kitchen station worked.
Identifies and informs the Chef regarding any problems on station.
Works rapidly and accurately.
Utilizes proper food handling techniques following health and safety standards.
Maintains proper stocking of assigned stations knows the mise en place.
Cleans and organizes work areas.
Pays attention to details.
Maintains good communication and teamwork skills.
Assists Chef in menu preparation, service and breakdown of function.
Capable of working in public on live stations and maintaining superior appearance standards.
This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.
EDUCATION and/or EXPERIENCE:
High School Diploma or equivalent and two years high volume cooking experience or an equivalent combination of education, training and experience.
CERTIFICATES, LICENSES, REGISTRATIONS:
Must have knowledge of kitchen equipment and good knife skills
Must be capable of following directions and read recipes
Must possess good recall and memory
Must be able to speak, read and write English
While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.
Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.
Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.
Frequently lifting 55lbs. Occasionally carrying, pushing, and pulling up to 1200 lbs.
Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to Knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.