Cook

MAIN FUNCTIONS: Responsible for making sure that all cooking procedures andrecipes are followed according to Batch & Brine standards.COOK REQUIREMENTS:1. Must be able to stand, walk and stay on his/her feet for prolonged periods oftime. This could be up to four hours without a break period to sit down.2. Lift up to 75 pounds at a given time.3. Be able to perform the repetitive task of line cooking which requires repetitivemotion with a spatula on an on-going basis.COOK RESPONSIBILITIES:Be punctual to begin your workWear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tatteredjeans, apron and slip-proof restaurant shoes).Maintain a neat and clean appearance at all times, facial hair must be welltrimmed, nails must be clean and trimmedAt the beginning of shift, make sure that all stations are fully stocked for cookingat every meal period, following all food safety and sanitation procedures to avoidcross contaminationAll hot food items must be cooked at proper temperatures, following cookingproceduresAll cold food items must be prepared at proper temperatures, following properproceduresAll food orders coming out of the printer must be read correctly to make surethat all plates are complete according to the order received, every order must becomplete before going out of the windowPay attention to wheel caller for proper cooking itemsBreakfast meals are to be cooked to order, making sure that eggs are cookedproperly i.e., over easy, sunny side up, etc.All meats must be cooked at the proper temperatures, steaks should be at theproper times i.e., medium well, medium rare, well doneChicken items must be fully cooked before being platedFollow proper hygiene and sanitation procedures, hands must be washed afterhandling of any raw meats, use hand towels to dry hands instead of apronsAll cutting knives must be clean at all timesKitchen station must be clean at all times, free of debris and spillageKeep floors clean at all timesMaintain all freezers and refrigerators at proper temperaturesConduct a temperature check every two hours and ensure that is properly loggedMake freezer pulls as directed or as neededReport any shortages of food supplies immediatelyMake sure to use safety procedures while in the cooking lineResponsible to deep clean kitchen line at the end of each shift.Make sure to take your breaks on time and return from your breaks on timeYou are required to work over time, if neededComplete any other assigned tasks willingly as designated by management #J-18808-Ljbffr Batch & Brine Lafayette Inc