Cook

Cook

Purpose Statement

Prepares and cooks food menu items according to specified procedures.

Primary Activities

• Prepares, or assists in preparing, seasons and cooks food in appropriate quantities as instructed and in accordance with recipes and procedures.
• Must verify that prepared food meets established requirements for quality before it is served to the guests. 
• Measures, washes, cuts and prepares food ingredients as required in accordance with established recipes.  
• Assists with simple landscape maintenance and changing reader-board daily.
• Responsible for cleaning food preparation areas, cooking surfaces and utensils throughout the work shift.
• Maintains sanitation, health and safety standards in work areas.
• Operates all restaurant kitchen equipment and appliances in the process of preparing food, in accordance with equipment usage guidelines. 
• Cleans, stocks and restocks workstations throughout work shift.
• Responsible for stocking and organizing product and supply deliveries to the restaurant. 
• Helps manage food items in restaurant following restaruant industry standards of First In First Out (FIFO).
• Responsible for marking expiration dates on food items when required.
• Must inform management staff before disposing of expired food items for inventory control. 
• Maintains familiarity with and follows all policies and procedures of the job as a Shoney’s Team Member.
• Must present a professional appearance in accordance to Shoney’s established uniform standards.
• Mantains a good, professional and courteous working relationship with management and co-workers. 
• Maintains regular and predictable attendance. 
• Performs all other job duties as assigned by the manager in charge of the shift. 

Education and Experience

Required

• Must be at least 18 years of age to operate food preparation equipment.
• Basic communication skills sufficient to understand and execute instructions.
• Excellent interpersonal skills and the ability to interact positively and professionally with all coworkers and guests at all times.
• Knowledge of and experience with basic food handling and sanitary guidelines. 
• Ability to organize work, perform multiple job tasks and maintain composure during peak operational periods. 
• Preferred candidate will have prior experience as a cook or in food service and/or preparation in a family dining restaurant

Physical Requirements

• Continuously utilizes near vision, color definition, speech, hearing, manual/bi-manual dexterity.
• Reaches at, above and below shoulder level frequently.
• Uses fine motor skills.
• Frequently lifts/carries, pushes and pulls up to 30 lbs, stands and walks. 
• Occasionally bends and twists at waist, stoops, squats, kneels, and lifts/carries, climbs ladders or step stools, pushes/pulls up to 50 lbs.

Work Conditions and Hours

• Normal commercial kitchen/restaurant working conditions. 
• Frequently exposed to extreme heat while utilizing cooking equipment, sharp utensils and works closely with others; occasionally exposed to extreme cold, wet/humidity, noise/vibration, fumes, odors, dust, mist, cleaning chemicals.
• Occasionally works outside. Hours vary according to assigned shift, including weekends and/or holidays, opening or closing shifts.