Job Description -Cook - BOE $18-$22
Classification: Hourly (Non-Exempt)
Reports to: Executive Chef
Department: Store Location
Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:
Prepares all food items, following standard recipes and procedures within specified time limits.
Assist cooks in the preparation of basic dessert items.
Preps assigned items according to the Prep Lists and par levels set by management.
Store and properly handle raw or prepared foods and non-food supplies.
Properly measures and assembles ingredients required for preparing the standard recipes.
Cuts and/or portions meat, fish and poultry.
Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
Maintain assigned work station in a safe and sanitary condition.
Handle food in a manner that is consistent with local health department guidelines.
Follow proper food handling techniques and coordinates the use of time, material and equipment to avoid waste and unnecessary expense.
Maintain acceptable standards of personal hygiene.
Comply with department’s dress code.
Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.
Attend in-service training and education sessions as assigned.
Follow all designated uniform, grooming, safety and sanitation rules and regulations
Essential Physical Requirements:
10% - walk and 90% - stand during entire shift.
Remain stationary for long periods of time.
100% - Continuously reaching, bending, lifting, carrying, stooping and wiping.
Frequently gripping of knives or pans.
Continuously standing near heat or hot items
Frequently lifts/carries up to 15 lbs.
Occasionally lifts/carries up to 50 lbs.
Frequent washing of hands.
Hazards may include, but are not limited to, slipping and tripping.
Be of legal age to serve liquor according to state law.
Knowledge and Skills:
Able to read and understand the English language.
“ServSafe” Certified is a plus
Basic mathematical skills for measurements
Ability to follow written and oral instructions and procedures.
Excellent interpersonal relations and communicative skills.
Auditory and visual skills
Knowledge of the Company’s food & beverage specifications.
Organizational skills.
Multi-task oriented.
Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job:
o Kitchen equipment
o Ovens
o Stoves
o Dishwasher
o Slicers
o Coffee machines
o Steamer
o Mixers
o Chef's knives, etc.
Position Type/Expected Hours of Work:
This is an hourly paid position.
Days and hours of work vary according to job and staffing requirements due to seasonal traffic of clientele.
Business operates seven days a week.
Due to the cyclical nature of the restaurant industry, employees work schedules vary according to clientele, company requirements.
Food service ends
Work Environment:
This job operates in a professional commercial kitchen.
Role will be surrounded by hot objects, sharp edges or otherwise dangerous equipment that will require constant attention to surroundings; and continuous verbal communication with other staff members.
This environment may be slippery or wet at times and employees are prone to slips and falls.
Travel:
There is little to no travel required for this position
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