Cook

About the Role

Responsible for maintaining, setting up, food production, and quality control of all meat, fish, fowl, and other food items prepared on the front-line station.

Responsibilities

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, storage, and working areas in clean, working condition to comply with health department regulations.
• Maintains all logs, cooling, heating, and temperature records.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions, accidents, injuries, near-misses, property damage, or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• Maintains a neat, clean, and well-groomed appearance (specific standards outlined in team member handbook).
• Performs any related duties as requested by management.
• Assists other kitchen personnel when needed.
• Must be able to work both AM and PM shifts.

Requirements

• Hold a current Food Handler Card.
• 3 years of cooking experience preferred; broiler cooking experience preferred.
• Basic knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
• Good working knowledge of broiler and sauté cooking fundamentals.
• Good working knowledge of accepted sanitation standards.
• Knowledge of operating all kitchen equipment (e.g., stoves, ovens, broilers, slicers, steamers, kettles).
• Basic mathematical skills for understanding recipes, measurements, requisition amounts, and portion sizes.
• Basic English language proficiency to understand inquiries and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions for safe application of products and processes.
• Ability to operate beverage equipment (e.g., coffee maker).

Physical Demands

• Ability to grasp, lift, and/or carry or otherwise move/push goods weighing up to 100 lbs using a hand cart/truck.
• Sufficient manual dexterity to use all kitchen equipment (e.g., knives, spoons, spatulas, tongs, slicers).
• Ability to perform duties within extreme temperature ranges and confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.