Cook

Basic Function

The Cook provides quality service in all areas of food production for menu items and specials in accordance with company standards and plating guide specifications.

Scheduled Hours of Work

Specific Duties And Responsibilities:

• Ensure food safety by dating and rotating food containers, safely storing perishables.
• Prepares proper quantity and quality of food product in accordance with production plan.
• Read and follow recipes for consistent food products.
• Read and understand banquet event orders (BEO).
• Maintain a high level of sanitation.
• Clean equipment (degrease, change fryers, etc).
• Other duties as assigned.

Education, Training & Experience

• High School Diploma
• One-year technical school or 3-6 months experience

Standards of Performance

• Knowledge of food temperatures.
• Able to follow directions.
• Good reading and comprehension skills.
• Good communication skills.
• Must be able to use kitchen equipment.
• Possess basic math skills.

Mental & Physical Requirements

• Stooping, kneeling, walking, crouching, pulling.
• Standing for long periods of time.
• Lifting up to 50 lbs.
• Repetitive motion.

Working Environment & Conditions

• Inside environment.
• Loud noises from kitchen equipment.
• Air and skin exposure to cooking oils.

EQUIPMENT AND TOOLS

• Grill
• Stove
• Fryers
• Broiler
• Steamer
• Cooking utensils (knives, etc.)