Job Description -Cook  

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