Fine Dining Cook 4 - Prep Cook

Benefits:

• 401(k)
• Employee discounts
• Paid time off

JOB DESCRIPTION
 
POSITION TITLE:                 Cook IV
DEPARTMENT:                    Kitchen/Culinary 
REPORTS TO:                       Executive Chef / Sous Chef
FLSA STATUS:                     Non-Exempt
 
 
EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:
Ability to acquire knowledge in basic cooking techniques. Basic understanding of sanitation and safety knowledge. Basic knife handling skills.  Clean and organized work habits.  Ability to produce quality on a consistent basis.  1 year of previous kitchen experience required.
 
LICENSE OR CERTIFICATE REQUIRED:
ServSafe/ or San Diego Food Handlers Card
 
ESSENTIAL FUNCTIONS/TASKS:
1.      Adhere to all recipes accurately.  Dressings, appetizers, soups, salads, desserts and other food items.
2.      Maintain 100% quality food production at all times.
3.      Meeting timing of food items as required by team member/ Sous Chef/ Executive Chef.
4.      Proper communication with supervisors and co-workers.
5.      Maintaining, organizing and rotating inventory.
6.      Maintain clean and safe working area including refrigeration.
7.      Adhere to all safety and sanitation regulations.
8.      Maintain and project a positive attitude.
 
ADDITIONAL TASKS:
1.      Able to comply with other tasks assigned by management.
 
PHYSICAL REQUIREMENTS:       
1.      Ability to lift and/or carry 50lbs continuously throughout shift.
2.      Ability to push cart up to 300lbs
3.      Ability to pull cart up to 100lbs
 
MOTION REQUIREMENTS:
Percentage of time during normal workday the associate is required to:
 
Stand     54%               Bend     7%                 Squat     4%                 Push    3%
Sit           2 %               Walk     15%               Lift        8%                 Pull     2%
Carry      5%
                        
MENTAL REQUIREMENTS:
Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.
 
SENSORY REQUIREMENTS:
Speech, vision, smell, touch, hear.
 
ENVIRONMENTAL FACTORS/HAZARDS:         
Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.
 
EQUIPMENT/PROTECTIVE CLOTHING USED: 
 
Knives, blenders, stoves, ovens, mixers, flat top, buffalo choppers, slicer, robocu, grills. Chefs uniform, non-skid black shoes, aprons and rubber gloves provided.
 
¨      Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.
 
¨      Requirements are representative of minimum levels of knowledge, skills and/or abilities.  To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.
 
¨      Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.
 
¨      This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position.  Associates will be required to follow any other job-related tasks requested by their supervisor.