Created/Revised Date: 3/2022
FLSA: Non-exempt
Title Position Reports To: Kitchen Manager, General Manager, Assistant Manager, Shift
Manager
Major Duties and Responsibilities
Cook food in a timely manner.
Assist in any work station as directed by management.
Prepare food according to cook’s procedural guide.
Use proper portioning and presentation.
Set up and break down cook’s line according to specifications.
Stock coolers.
Follow procedures on sanitation regulations.
Operate appliances and know proper settings.
Observe the hat/hairnet policy.
Maintain good personal hygiene and clean uniform with proper slip-resistant shoes.
Keep line stocked at all times.
Do not prepare food without a ticket.
Assist with covering shifts when needed.
Knowledge, Skills, and Abilities Required
Sense of urgency.
Team oriented.
Highly organized.
Detail awareness.
Ability to communicate with staff and read tickets.
Ability to multi-task.
Ability to observe proper food temperatures (hot and cold).
Knowledge of proper food cooling temperatures.
Attention to detail.
Speed and accuracy.
Working Conditions and Physical Effort
Work is normally performed in a restaurant setting.
Some travel within the city may be required.
A great deal of physical effort is required.
Heavy lifting, bending, standing, and walking for long periods of time.
Exposure to heat or cold and some chemical exposure.
Use of ladders and cleaning equipment as required.
