BREW BROTHERS COOK II

Responsibilities

• Cooking all menu items according to outlet standards.
• Cleaning and maintaining all kitchen equipment.
• Cooking all menu items and presenting plates according to recipes and training.
• Understanding prep for all areas: pantry, grill, fryer and sauté stations.
• Preparing and working with cream-based sauces.
• Operating and cooking on the grill, fryer and the stove to execute a la carte orders.
• Executing orders in the sauté area to restaurant specs, and modifying recipes to meet guest requests.
• Cooking meat to the correct temperature and knowing the correct serving temp on fish and pork dishes.
• Planning, organizing, and completing work in a timely manner.
• Taking initiative, showing ownership, and assisting guests with their needs.
• Accepting feedback and coaching from supervisors.

Qualifications

• Math and reading skills.
• A good understanding of all kitchen equipment.
• A good understanding of food safety (FIFO and labeling and product rotation).
• A basic understanding of ordering, inventory, and cost control.

Additional Requirements

• Able to lift 50 pounds.
• Able to perform repetitive tasks.
• Able to withstand extreme temperatures.
• Able to work safely in a busy kitchen environment.
• Able to stand, lift, bend, and twist as required.
• Able to work in a smoking and pet-friendly environment.