Cook

Job Description

Job Description

Cook Job Description 

• Have a neat, clean appearance
• Follow directions & Pizza Inn Portion Control Chart
• Follows all safety and sanitation procedures
• Demonstrate guest-oriented focus
• Demonstrate teamwork
• Communicate to the various departments 
• Manage equipment effectively
• Follow "clean as you go" policy
• Keep work area organized & follow 7 steps of phone pro
• Demonstrates a sense of urgency
• Adheres to food quality standards (freshness, temperature, taste, appearance)
• Understands FIFO rotation

• Set up the prep area and all equipment needed to prep vegetables for the make table.
• Accurately prep all vegetables for the make table, making back-ups, rotating and storing all prepped items.
• Check the Pull/Thaw Chart and rotate foods out of the freezer into the walk-in that are needed.
• Check Make Table Prep Chart and ready the make table or today's sales - prepping all meats.
• Maintain a clean and fresh buffet with plenty of variety
• Label, store and rotate products correctly on buffet
• Maintains buffet bar cleanliness and organization

• Follows “clean as you go” policy
• Has sampled all products and can describe products
• Can identify product abbreviations, plate presentations, product descriptions, and key ingredients for all products
• Cut and Pack all Dine Inn orders, buffet, and delivery
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly (open, mid-shift, close)
• Knows additional responsibilities during slow times and mid-lunch dinner

• Understands all Portion Control Charts, full and add portions
• Makes all Specialty Pizzas correctly
• Uses scales for all portioning
• Knows all product abbreviations, can read guest checks and/or POS monitors
• Follows Buffet Rotation Chart
• Follows correct baking procedures
• Produces consistent products
• Knows and prepares all specialty items:
• Knows Shelf Life of products and/or where to locate
• FIFO, flip and fill and restocking products
• Prep/label item correctly
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly

• Knows dough quality and discard/alerts manager of issues
• Understands proper procedure for making all dough types
• Understands post mix preps
• Knows proper weights of all dough
• Understands how to read par charts
• Labels all dough properly
• Produces consistent products
• Demonstrates sense of urgency
• Knows Shelf Life of products and/or where to locate
• Completes side work duties
• Opens and closes station correctly
• Is able to explain the importance of having a correct post mix temperature