A cook is responsible for daily preparation of all food items at each station on the kitchen. A cook is also responsible for all assigned prep work and set up and close of each station. A cook must maintain proper product presentation, product quality, and cook time standards. A cook must adhere to all recipes, plate presentations, and specifications.
- Prepare all items to standards
- Practice safety and sanitation measures
- Understand food hierarchy and all sanitation specifications
- Assume 100% responsibility for quality of product served
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
- Stocks and maintains sufficient levels of food product at each station
- Completes all assigned prep work and properly labels
- Maintains a clean, organized, and sanitary work station
- Prepares items for grilling, frying broiling or other cooking methods by portioning, battering, seasoning, or marinating
- Follows proper plate presentation and garnish set up for all dishes
- Assist in food prep assignments during off peak periods
- Assist in dishwashing during off peak periods
- Ability to work as part of a team in a fast-paced environment
- Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, freezers, and all storage areas
- Has understanding and knowledge to properly use and maintain all equipment in station
- Adheres to all shelf-life standards
- Uses all checklists for set up and break down of the kitchen
- Performs all daily, weekly, and monthly cleaning duties assigned by management
- Practices sanitary and safe food handling at all times
- Perform all shift change and closing duties
- Maintain performance standards and motivates team through positive role modeling
- Performs additional responsibilities, although no detailed, as requested by a manager at any time
