Restaurant Cook II - Louie Olivers

Cook and plate all food orders in a quick, attractive, timely, and accurate manner while maintaining a safe, secure, and clean environment. Prepare food in sauté, broiler, and Garde manger stations.

Qualifications

• Minimum 2 years’ experience as a cook OR 1 year experience as a fine dining cook (equivalent education/related experience may be considered).
• Local health department sanitation certificate/food handler’s card.
• At least 18 years of age.
• Good customer service and communication skills.
• Must pass Cook II assessment; audition may be required.
• Preferred: previous working knowledge of point-of-sale systems.
• Preferred: fine dining experience, knowledge of multi-station plating, and coursing of food.

Responsibilities

• Read tickets; prepare and produce food items according to established menu plans quickly and efficiently.
• Follow the Everyone Greets Everyone (EGE) policy: acknowledge guests and team members within 10 feet, initiate friendly verbal greetings within 5 feet, and maintain situational awareness ("head on a swivel").
• Participate in mandatory meetings and pre-shift BUZZ sessions.
• Work collaboratively with co-workers as part of a team.
• Read, write, speak, and understand English; respond to visual and aural cues.
• Maintain a well-groomed, professional appearance.
• Adhere to attendance guidelines and comply with all state, federal, and regulatory policies.
• Work a varied schedule, including holidays, nights, and weekends as needed, and overtime when required.
• Perform other duties as assigned.
• Fully prepare items such as salads, appetizers, and various proteins, demonstrating skills in fry cook, broiler, and Garde manger stations.
• Control food production in assigned work areas, including proper preparation, seasoning, cooking methods, and cooking times/temperatures.
• Effectively use kitchen tools and utensils, including knives, slicers, mixers, and steamers.
• Set up pantry, sauté, and/or grill stations; work at other stations as assigned.
• Adhere to kitchen maintenance and sanitation programs; maintain assigned stations and equipment in a clean and sanitary condition.
• Complete daily checklists and use downtime productively as instructed by team leaders.

Physical, Mental & Environmental Demands

• Work and maneuver in a close or small kitchen environment during entire shift.
• Tolerate areas with extreme hot and cold temperatures.
• Lift up to 50 pounds and push carts weighing up to 100 pounds using proper team lifting techniques.
• Work in areas containing secondhand smoke, dust, loud noises, and bright lights.
• Possess coordination and dexterity to use kitchen utensils such as knives, spatulas, and tongs.
• Bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work areas.
• Operate kitchen equipment, including stoves, grills, fryers, and broilers.