COOK - MARUKAI/DQ

Cook

COOK is primarily responsible for preparing hot and cold foods, as well as preparing and completing simple items independently (without the assistance of a Prep Cook). Throughout a shift, a COOK will also clean, restock, prep, and whatever other tasks are deemed necessary by management.

Essential Job Duties

• Assist customers with their orders
• Preparation of hot and cold foods, including but not limited to:
• Grilling items for plate lunches
• In-house/kitchen cooking
• Cooking hot items
• Scratch baking (determined by store)
• Cooking all items for bentos
• Making sandwiches/salads
• Making all other hot and cold foods
• Transportation of grilled foods
• Bakery merchandising
• Packing/stocking bakery/service deli items
• Cutting prepared meats for line service
• Quality control
• Understand and abide by all company policies and procedures

Other Job Duties

• Pack, rotate, and label all prepared foods
• Restock soaps, sanitizers, and other associated chemicals
• Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments
• All aspects of set up/break down for service line
• Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping
• Answer department phone
• Make store announcements regarding kitchen specials
• Perform demonstrations when necessary (sample out new items)
• Any tasks as deemed necessary by management

Physical Requirements

• 18 years of age or older (operates heavy machinery)
• Must be able to safely lift 40-50 lbs unassisted, 51-100lb with assistance
• Stand for extended periods of time (4-10 hours)

Mental Requirements

• Detail-oriented
• Organized
• Able to work independently and as a team member
• Able to multi-task
• Resourceful

Work Hours

• As determined by employee handbook
• May require working early mornings, evenings, weekends and holidays
• Occasional longer shifts (10 hours)

Working Conditions

• Fast-paced environment
• Serving area: Cool to room temperature
• Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F)

Equipment: (As deemed necessary depending on store and specific duties)

Potential Hazards:

• Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc.
• Working with chemicals for sanitation
• Working with knives and slicing machinery

Qualifications

• Education/Training/Experience:
• High school diploma or equivalent
• One-year external experience in a Cook capacity or one-year internal experience as a Prep Cook
• Communication:
• Excellent customer service skills
• Ability to effectively communicate with others
• Good phone etiquette
• Possess acceptable written and verbal communication skills in English
• Other:
• Accurately and efficiently complete work in a timely manner
• Able to multi-task
• Highly organized
• Attention to detail
• Able to effectively prioritize work
• Able to meet deadlines in a short period of time
• Able to quickly pick up and follow through with various projects
• Troubleshooting/problem-solving ability