Central Kitchen Cook

Essential Job Functions

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, guests and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts within the team.
• Understand the expectations of all timelines for food production.
• Preparation / Cooking / Cooling / Ready for Packaging.
• Adhere to the established expectations regarding weight / overall presentation.
• Adhere to Redner’s philosophy, culture and commitment to quality food and service.
• Takes ownership of the kitchen, with a passion for food.
• Ensures all products are of high quality and consistent with Redner’s Central Kitchen Great Expectations & Culinary Standards.
• Makes sure all kitchen waste is disposed of properly.
• Communicate temperature failures of cases and storage areas to the manager in charge.
• Observe policies and procedures established for the department.
• To assist with the maintenance and sanitation upkeep of all equipment, including cleaning and routine changing of the fryer oil.
• Monitor inventory and supplies and notify the manager when orders are needed.
• Assist with unloading merchandise and transporting stock to storage areas.
• Maintain a neat and clean work environment by following the regular cleaning and sanitation program in compliance with store, local, and state health regulations.
• Maintain a clean, sanitary environment at all times by adhering to the “clean as you go” program.
• Maintain safe operating procedures of all kitchen equipment.
• Adhere to safety training in lifting, carrying, chemical control, first aid and CPR.
• Attend monthly safety meetings and participate in safety inspections.
• Maintain daily and weekly cleaning checklists for the kitchen area / equipment.
• Follow and enforce all company policies and procedures as stated in the Employee Handbook.

Supplemental Job Functions

• To assist in other areas of the Central Kitchen as needed.

Minimum Knowledge, Skills And Ability Required

• Must be able to perform duties in a cold room of 38F.
• Regularly lift and/or move up to 40 pounds (80% of the time) and occasionally lift up to 50 pounds (20% of the time).
• Push and pull carts weighing up to 100 pounds.
• Consistently utilize all Personal Protective Equipment per Bon Appétit guidelines.
• Must wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Must be able to stand for long periods of time.
• Must be ServSafe certified.
• Must have strong communication skills for dealing with guests and other employees.
• Must have basic math skills for weighing and pricing products.
• Must have dexterity in hands to enable slicing, chopping, and preparing all products available in the Food Service department.