Budgeting, Communication Skills, Cook Dishes, Food Preparation, Food Quality, Health Department, High School Diploma, Ingredient Preparation, Lift/Move 35 Pounds, Lift/Move 50 Pounds, OLE (fka Object Linking and Embedding), Plating Processes, Problem Solving Skills, Process Analysis, Profit & Loss, Quality Management, Restaurant, Sanitation, Set Goals, Team Player
Job Summary:
The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other
assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation
standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability.
Essential Duties and Responsibilities:
Create and cook food consistently of high quality, taste, and presentation strictly following approved recipes
Manage the cook station through proper station setup procedures,
The ability to receive, comprehend, and communicate guest orders to other members of the back-of-house
Adhere to the established goals and budgets for the kitchen
Knows all menu items offered at the restaurant
Accurately explains specials to front-of-the-house employees.
If asked, accurately answer menu items regarding the preparation method, ingredients, portion size, and side
items accompanying the dish
Anticipate and resolve problems that may arise
Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average
of no more than 2% waste on unused product
Adhere to the health department and restaurant sanitation and food handling guidelines
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns
Conduct regular inspections of the prep working/ dishwashing areas and coolers and promptly act to correct
deficiencies found during the inspection
Analyze work processes to identify and eliminate errors, and duplication and improve quality issues
Providing help in all other departments in the kitchen including oyster shucking and dishwashing
Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish
Follows the receiving and storage processes with 100% accuracy
Performs side work correctly
Follows all end-of-shift checkout procedures with 100% accuracy
Maintains a good team environment by assisting other team members with their station duties and side work
when needed and/or when available.
Qualifications:
Basic understanding of professional cooking and knife-handling skills
Must be able to speak, read, and understand basic cooking directions
Ability to follow a production prep list
Ability to work well with others
Understanding and knowledge of safety, sanitation, and food handling procedures
Professional communication skills
Ability to take direction
Ability to work in a team environment
Ability to work calmly and effectively under pressure
Must be self-motivated and organized
Must be able to work nights, weekends, and some holidays
Takes pride in and responsibility for the job by maintaining efficiency and quality of work and holding oneself
accountable for the function of the job
Physical Demands:
Be able to work in a standing position for long periods of time
Ability to move, and transport food carts, equipment, and supplies
Be able to reach, bend, stoop, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
Capable of working in extremely hot or cold environments
Continual use of dexterity and gross motor skills with frequent use of fine motor skills
Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
May be exposed to disagreeable odors, chemicals, and noise, latex plastics, and other materials used for
protective equipment
Education/Experience Required:
High school graduate or GED
Previous kitchen experience preferred
$22 per hour