Cook

Major Objectives Cook all menu items to order in accordance with recipes and company standards. Prepare all items on the prep list – consistently use culinary skills to prep and stock the line. Receive and put away orders, rotate product and break down boxes. Clean as you work and maintain a clean working station, person, and kitchen. Work within company, local, and state regulatory requirements. Specific Duties and Responsibilities Proactively work to keep kitchen operations running smoothly. Prepare food using recipes and menu items according to records. Prepare stock and back stock and set up mise en place according to company standards. Maintain a clean and sanitary environment by cleaning as you work, sweeping floors, wiping prep areas, and completing side work and beautification. Wash and clean the kitchen, dishes, cooking utensils and equipment. Ensure that company, food, safety, and hygiene standards are met. Practice good time management skills with the guest experience in mind. Cook, prep, rotate, and stock items needed to begin the shift and continually update throughout the shift. Work within the prep list and company standards and practice FIFO. Maintain equipment health by cleaning, troubleshooting, and communicating needs to management. Follow intended procedures for equipment use and check equipment daily. Any other duties/tasks as assigned. Qualifications Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds. Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space. Be 18 years of age. Ability to pass menu and recipe tests with reasonable amount of preparation time. Proven experience working as a cook or similar role. Ability to actively listen, thrive in a team environment, and manage time. Flexibility in frequently changing tasks. Willingness to follow instructions and ask questions seeking clarification if needed. Initiative to continually expand knowledge regarding food preparation and trends. Hands on experience with commercial cooking equipment. Knife skills and knowledge of cutting and cooking methods and best practices. Standard knowledge regarding butchering, kitchen equipment, receiving practices, mandated regulations, and recipe adherence. Aptitude for multi-tasking. #J-18808-Ljbffr