Cook

POSITION SUMMARY Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. ESSENTIAL FUNCTIONS Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%) Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%) Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%) Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%) Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%) Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%) NON-ESSENTIAL FUNCTIONS Assist in prep work of vegetables and condiments as required for the next shift. (2%) QUALIFICATIONS Education: High school education or equivalent experience. Experience: Minimum one year food service or related work. Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. No. of employees supervised: None. Travel Required: None. Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need. PHYSICAL DEMANDS Lifting/Pushing/Pulling/Carrying: Regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required. Bending/Kneeling: Regular bending to lift items and supplies. No kneeling. Mobility: Regularly moves all around kitchen. Continuous Standing: May be stationary for short periods of time. Climbing Stairs: No climbing required. Driving: No driving required. WORK ENVIRONMENT Inside: 100% of 8 hour shift. Hearing: Minimal. Vision: Moderate. Speech: Minimal. Literacy: Moderate. CHEMICALS/AGENTS Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don’t swallow, no prolonged inhaling. PROTECTIVE CLOTHING hair restraint/hat, gloves, apron, safety shoes. Applies to 100% of 8 hour shift. EQUIPMENT OPERATION Deep fryer: all day Broiler: 60% Stove: all day Steamer: all day Food processor: 50% Mixer: 25% Slicer: 25% Oven: all day Steam table: all day Tilt kettle: 15% Waffle iron: 10% Flat top grill: 60% #J-18808-Ljbffr Twin Tier Hospitality