Cook

The line cook is the central focus of our restaurant. Our open concept allows our cooks to be a part of our guests' appreciation for a well cooked meal. Our cook's primary task is preparing food on the flattop grill, in the fryer, and building dinners and shakes for our guests. Our cooks prepare burgers, chicken, fish, sandwiches, salads, hot dogs, shakes, deserts, and dogs, and sauteed vegetables. Job Duties

• The grill cook monitors appearance, quality, and temperature to ensure it is cooked safely.
• Plate Food: After the food is cooked, the grill cook is responsible for plating it and making it look good. Customers want their food to look appetizing, so the grill cook prepares food in an attractive manner.
• Prepare Ingredients: Before the food is cooked, grill cooks are responsible for preparing ingredients. This usually takes place before the restaurant opens and continues throughout the day as the grill cook uses ingredients.
• Clean the Kitchen and BOH areas: After the restaurant closes, and even throughout their shift, cooks are responsible for cleaning the grill. This involves scrubbing off remaining food and washing the general area. Cleanliness is of utmost importance in the kitchen, and the cook is responsible for making sure customers stay healthy.
• Train New Cooks: When needed, experienced cooks may train new cooks when they are hired. This involves training them on how to use the kitchen equipment, prepare food, and cook food to healthy standards.

• Food management: cooks should know everything that is on their line and how long everything has been cooking to prevent over and undercooking
• Menu memorization: knowing everything on the menu and how to prepare it is essential to the cook’s role. Successful cooks should be able to memorize the menu in a short period of time
• Physical stamina: cooks spend their entire shift on their feet, and they should be able to do that with ease. They typically also need to lift things up to 40 pounds
• Time management: cooks need to manage their time efficiently to get food out to customers quickly. They should also use time management to keep food cooking appropriately
• Communication skills: since cooks work with several different people at once, they need to be skilled communicators. They should also be skilled at conflict management to ensure interpersonal problems don’t interrupt the kitchen flow and the service of our guest.