Cook

Performing their duties as prescribed by the quality standards. Prepares to ensure all high-quality food products throughout the kitchen.

Activities & Responsibilities

• Report working in uniform at posted scheduled times.
• Set-up and see the station is ready to serve fifteen (15) minutes prior to lunch and dinner service.
• Sets up the line to correct protocols ensures the expo is stocked at all times
• Prepares the line with the correct pars for all dishes on the menu
• Make sure that all food is of the highest possible quality before leaving the window.
• Overseeing that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.
• Covers, dates, and neatly stores all meats, poultry, seafood, and other food items.
• Cleans and sanitizes the station.
• Sets up, maintains, and breaks down stations.
• HACCP Capability
• Cost Control of all food and waste management
• Ensures that workstations and equipment are clean and sanitary.
• Adheres to state and local health and safety regulations.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Maintains safety and security in the workstation.
• Assists with other duties as instructed by the Kitchen Manager
• Inform supervisor of any items that were unfinished before service.
• Properly store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality.
• Follow all safety procedures for operating and cleaning all machinery at all times.
• Check-in with the Kitchen Manager at the beginning of a shift for instructions.
• Keep par stocks at proper levels. Increase or decrease production as necessary.
• Inform management of any problems concerning food quality or production control.
• Follow “Clean as you work” policy; responsible for sanitation and cleanliness of station at all times.
• Maintain high standards of quality and appearance for all food prepared and served.
• Wear a clean uniform at all times.
• Attend all kitchen employee meetings.
• Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check out with Kitchen Manager; keep the walk-in clean and organized at all times.
• Clean any kitchen equipment used immediately following its use.
• Must be able to work weekends and holidays as well as overtime.
• Perform other duties as assigned.
• At the end of the shift, clean the entire station, including reach-ins, shelves, and steam tables.
• Maintains Inventory and Waste

Minimum Qualifications

• High School Diploma or General Education Diploma (GED); three months of related experience and/or training; or equivalent combination of education and experience. Must become familiar with and work with all kitchen equipment and machinery.
• Present a positive, professional image.
• Must be self-motivated and customer service oriented.
• Strong interpersonal as well as written and oral communication skills.
• Reliable and predictable attendance.
• Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 40 to 50 hours per week