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Title:
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Cook
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Job Description:
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It is the primary responsibility of Cook to perform basic food preparation and operate a specific station with others or individually. All duties are to be performed following departmental and brand policies, practices, and procedures.
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Typical Work Conditions:
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Kitchen
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Equipment Used:
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Stoves, ovens, mixers, slicers, food processer, grinders, broilers, refrigerators, freezers, egg pans
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Required:
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- Minimum one year of experience in a high-volume restaurant
- Must have the ability to expedite orders in a professional, organized, and timely manner
- Professional appearance and demeanor
- Work varied shifts, including weekends and holidays
- High school diploma or equivalent
- Working knowledge of basic kitchen equipment
- Excellent customer service skills
- SafeServe certified
- Able to effectively communicate in English, in both written and oral forms
- Maintain solid knowledge of all food products and can skillfully apply culinary techniques
- Good knowledge of food service sanitation standards, personal hygiene, and safety
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- Highly responsible and reliable
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Essential Tasks:
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- Prepares meals following the portion and quality standards specified in recipes or as otherwise designed by servers within the policy
- Prepares and controls food usage to minimize waste
- Performs opening and closing duties following procedures
- Performs associated duties: cleaning and organization of refrigeration units, preparing next-day food items, stock and inventory supplies as needed
- Notifies supervisor of incidents or conflicts that affect normal business operations and guest services
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