Cook

Job Requirements

• Follows directions
• Demonstrates guests focus
• Demonstrates teamwork
• Communicates to Cut and pack, Make table, Management and guests
• Follows "clean as you go" policy
• Keeps work area organized
• Manages buffet (number of pizzas in oven per number of customers to keep from running product)
• Adheres to food quality standards (freshness, temperature, taste, appearance) by following portion control chart & buffet rotation chart.
• Understands FIFO rotation
• Cuts and packs all Dine Inn orders, buffet, and delivery
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly (open, mid-shift, close)
• Knows additional responsibilities during slow times and mid-lunch dinner

Qualifications

• Has a neat, clean appearance
• Follows directions
• Demonstrates guest focus
• Equipment:
• Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety
• Equipment: Make-Table, Fryer, Tilt Kettle/Pasta Machine, Warmer etc
• Understands all Portion Control Charts, full and add portions
• Makes all Pizzas correctly by following portion control chart
• Uses scales for all portioning
• Knows all product abbreviations, can read guest checks and/or POS monitors
• Follows Buffet Rotation Chart
• Follows correct baking procedures
• Produces consistent products
• Demonsrates a sense of urgency
• Knows and prepares all specialty items: Pizzerts®, Stromboli, Pasta, Sandwiches, Appetizers
• Knows Shelf Life of products and/or where to locate
• FIFO, flip and fill and restocking products
• Prep/labels item correctly (vegetable, taco meat mix, pastas, sauces, Pizzert Mix®, etc.)
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly
• Is able to explain the importance of having a correct post mix temperature

Job Responsibilities

• Has a neat and clean appearance & in dress code
• Follows directions
• Demonstrates guest focus
• Demonstrates teamwork
• Follows all safety and sanitation procedures
• Washes hands regularly
• Follows “cleans as you go” policy
• Keeps work area organized
• Thick Dough: Minimum of 15 minutes proof, maximum 2 hours
• Knows bad dough (expired, rolled properly, etc)
• New York Dough & Italian Dough
• Understands shelf life (24 hours for NY & 48 hours for Italian)
• Checks labels
• Rotates product in Walk-In cooler correctly
• Understands tempering process of dough
• Understands proper procedure for making all dough types
• Understands post mix preps
• Knows proper weights of all dough
• Can properly calibrate dough roller for each dough type
• Can properly roll a medium and large Thin
• Can properly roll a medium and large New York
• Can properly roll a medium and lager Italian crust
• Understands how to read par charts
• Lables all dough properly
• Produces consistent products
• Demonsrates a sense of urgency
• Knows Shelf Life of products and/or where to locate
• Completes side work duties
• Opens and closes station correctly
• Is able to explain the importance of having a correct post mix temperature