Cook

Summary of Position

The Cook is responsible for the receiving, storage, and preparation of all food products according to Boston Pizza Restaurants, LP’s specifications, and practices. The Cook will also be responsible for maintaining proper levels of prepared products and for the assembly, cooking, plating, and garnishing of all menu items according to specifications. The Cook will control the products leaving the kitchen to ensure that each has been properly accounted for while always maintaining a clean workplace.

Duties and Responsibilities

• Ensure that all products or menu items are prepared in accordance with Boston’s standards, always ensuring a high-quality product presentation.
• Maintain control over food, only issuing food from the kitchen when it has been properly and completely accounted for on a guest check or ticket.
• Maintains a professional image and proper uniform standards while performing job related tasks.
• May be required to assist in the training and development of new team members.
• Must be eligible to work in the United States.
• Other duties as required.

Purchasing / Product Quality / Product Knowledge

• Ensure that all products received meet Boston’s specifications, invoiced correctly in respect to quantity, quality and ensure that all products are properly dated, rotated, and stored.
• Ensure the standard recipes and methods are used at all times to ensure consistency and efficiency for all menu items. Proper assembly and plating procedures must be adhered to.
• Ensure that Guests meals are prepared in a timely and efficient manner, maintaining ticket time standards.

Safety & Sanitation

• The health and safety of our Guests is a priority. Cleanliness of the inside and outside of the restaurant must be adhered to in accordance with Boston’s and local health department expectations.
• Proper practices must be in place to ensure food safety. Controlling time and temperature throughout the flow of food, practicing good personal hygiene, and preventing cross-contamination.
• Proper Labeling, dating, rotation, and adherence to shelf-life standards is mandatory.
• Maintains the equipment in the kitchen following the cleaning and maintenance schedules appropriately.