Mian Specialty Cook

Specialty Cook

Position Summary: Assists in the preparation of meals by chopping vegetables, grilling, making salads and putting together all meals and entrees.

Essential Job Functions:

• Expert knowledge of all cooking and prepping stations within outlet as well as menus and recipe guides
• Understands the proper terms for kitchen equipment, pans and small wares used in the kitchen
• Prepares food items in accordance with the station guide recipes including portion control and presentation
• Maintains clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of station in accordance with health and safety standards
• Gathers and portions items ensuring that they are of high quality prior to serving to guests
• Maintains sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
• Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labeling guidelines
• Attends all allergy and foodborne illness in-service training
• Reports all accidents and injuries in a timely manner
• Complies with all company safety and risk management policies and procedures
• May perform other duties and responsibilities as assigned
• Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers
• Responsible for basic food preparation tasks, such as cutting meat and fish, basic handling skills, peeling, slicing, chopping, measuring and mixing ingredients
• Prepares necessary ingredients to replenish station according to established par levels
• Ability to follow basic recipe to produce high quality food products
• Ensures food is prepared and presented with high level of quality, visual appeal and consistency
• Capable of teaching others to use all kitchen equipment, processes and procedures
• Communicates with supervisor regarding volume levels and team assignments
• Assists in the control of food and labor costs by eliminating waste and over production
• Makes recommendations for adjusting pars
• Produces small to large batch goods using advanced and full range of classical cooking techniques
• Able to explain ingredients in the menu and preparation techniques
• Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
• Assist with putting away stock, keeping freezers, walk-ins, and other storage areas in proper cleanliness and order, maintain proper rotation
• The ability and willingness to train, support and guide new culinary team members in all stations of the kitchen
• Able to pass a menu and culinary tests that include food safety knowledge and culinary expertise
• All other duties as assigned

Qualifications:

• Must be 21 years of age or older
• High School diploma or equivalent
• Two years of kitchen experience in a high-volume operation
• Must have successfully completed or have the ability to complete and maintain certification in "ServSafe" (Food Sanitation Management)
• Ability to successfully fulfill the pre-employment process and maintain all licenses as required
• Ability to work flexible shifts and days of the week including holidays

Working Conditions:

• Regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms
• Regularly required to stoop or kneel and stand for long periods of time
• Regularly required to move with a sense of urgency, including pivoting and shuffling
• Frequently required to lift and/or move up to 25 pounds and occasionally up to 50 pounds
• Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes
• Must be able to work in extreme hot and cold temperatures for prolonged periods of time
• Ability to work in a noisy and smoky environment