BOH/Broil/Cook/Line Cook

Cook

Operating Group: TGI Friday's USA

Function: Operations

Reports To: Kitchen Manager

Role Purpose

To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities and plate presentation. To ensure that all prepared food meets TGI Friday's standard of excellence.

Key Responsibilities & Accountabilities

Ensures that all prepared food meets TGI Friday's standard of excellence, follows recipe requirements, and adheres to product sensitivity and plate presentation guidelines.

Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high quality and consistent product.

Keeps entire kitchen clean; stocks and sets up rotation.

Keeps prepared food continuously moving out of the kitchen.

Communicates ticket times and potential problems with the service staff, kitchen staff, and Managers.

Completes assigned prep work for stocking and set up of station. Breaks down and cleans station thoroughly every day.

Requisitions products on a timely basis. Operates and maintains equipment properly.

Cleans and sanitizes throughout the shift.

Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all products. Obtains Manager signature on all products.

Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.

Key Decisions

Influences:

Guest Experience

Following and enforcement of standards of cleanliness and presentation

Management of inventory

Measures of Success

Consistently fulfill the Key Responsibilities and Accountabilities above

Guest satisfaction scores

Food quality and cost

Cleanliness and sanitation

Qualification Requirements

Must be able to perform multiple tasks, while maintaining required standards of operation, in daily activities.

Must also be able to perform duties that ensure Guest satisfaction.

Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs.

Must follow food handling and sanitation procedures to control food costs and ensure Guest and Team Member safety. Ensures positive Team Member morale.

Must be able to read Guest orders

Must be able to hear kitchen, window person and/or Manager requests in the midst of loud background noise

Must be able to frequently lift and carry up to 70 lbs