Cook

General Responsibilities: Contributes to the Piccadilly guest experience by executing all production standards and item recipes to exact standards. Consistently prepare and portion products to company standards. Properly use equipment to ensure portion controls, food quality and equipment longevity. Principal Duties: Responsible for proper production of menu items daily. Reads and comprehends written recipes and instructions for food preparation and production (Able to add, subtract, multiply and divide recipe portions to accommodate menu planning and production). Reviews daily production list to determine which products must be prepared and portioned for service. Inventories cold box to ensure product available for daily menu; adjusts menu as necessary if product not available. Assists with menu planning and production schedules. Carries product from walk‑in to work areas for preparation. Ensures specified weights and portions are used for all products and recipes. Properly labels and wraps/covers product for storage. Discards any food that has passed its shelf life and/or quality standards to ensure guests receive only the freshest, highest quality product. Returns portions and/or remaining product to walk‑in shelves for use by other team members. Stores food properly throughout the shift and at closing, maintaining food safety standards. Communicates any discrepancies in product availability or production levels to chef and manager. Thoroughly cleans and sanitizes equipment and work surfaces between uses. Follows “clean as you go” policy to ensure a safe and clean work environment during the shift. Completes daily and weekly cleaning duties as assigned by the Restaurant Cleaning Program. Uses good interpersonal skills to create a friendly and comfortable environment for others. Performs additional duties as assigned by a manager. Additional Duties for Lead Cook: Excels in all duties as Cook as well as additional duties and reports to management. Ensures that all Cooks have recipes pulled and are being used properly. Monitors portion control among other cooks and reports any discrepancies to Management. Assists with training others, including menu item set‑up, portion control, cleaning duties. Physical Demands: Good hearing and visual ability. Good verbal communication skills. Must be able to lift and carry up to 50 pounds at waist level throughout an 8‑12 hour shift. Lifting and carrying items weighing up to 50 pounds for distances of at least 10 feet. Exposure to hot and cold food items, holding containers and temperatures. Exposure to steam from hot water. Standing and continuously active for an 8 to 12 hour shift. Exposure to slippery floors. Moderate noise levels. Frequent grasping, carrying, bending, crouching, and reaching. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other Duties: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. #J-18808-Ljbffr