COOK

Cook

The Cook is responsible for cooking products that are always fresh and ready for guests ensuring the highest quality of service.

Essential Duties and Responsibilities

• Follows recipes and/or product directions for preparing, seasoning, cooking, and serving cooked food items.
• Follows menus according to standard operating procedures and has a thorough understanding of the chicken drop chart and production planning tools.
• Works with management to drop products for demand while minimizing product waste.
• Cleans and sanitizes work stations and equipment.
• Practices excellent food safety and sanitation practices and complies with HACCP standards.
• Operates a variety of kitchen equipment, including an auto sifter; measures and mixes ingredients.
• Filters shortening according to standard operating procedures using the shortening filtration system.
• Stocks, dates, rotates and checks temperature of product.
• Ensures that the highest standards for product and service delivery are implemented to make sure that every guest is satisfied.

Knowledge, Skills, and Abilities:

• Requires food preparation skills and knowledge of HACCP standards.
• Ability to anticipate the needs of others in the kitchen and proactively work to meet those needs.
• Able to work variable shifts, weekends, and holidays.
• Ability to work in a fast-paced kitchen environment and performs with a sense of urgency.
• Strong attention to detail.
• Friendly and positive attitude with great communication and listening skills.
• Attend shifts according to schedule, with punctuality, and in proper uniform.
• Treats all team members and guests with respect, dignity, integrity and sensitivity.
• Provides a safe working environment by complying with safety rules and reporting potential hazards.

Physical Demands of the Job

• Be able to reach, bend, squat, stoop, shake, carry, push and lift items throughout the shift.
• Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds for product preparation, stocking, and inventory. Occasionally lifts up to 70 pounds.
• Adapt to frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold.
• Frequently immerses hands in water and water diluted with chemical solutions.
• Good hearing for accurate communication.
• Occasionally climbs ladders and uses a step stool.
• Consistently kneels to utilize proper lifting procedures.
• Consistently lifts for product preparation, stocking, and inventory.
• Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers.
• Frequently stoops to pick up supplies and trash.
• Ability to work standing for 8 hours or more per day.

Education and Experience

• High school diploma or the equivalent preferred.
• A minimum of 1 year of closely related cooking experience, or work experience in a high volume or limited service dining environment is preferred.
• Food safety certification preferred, but not required.

NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.