Cook

Cook

The Cook is responsible for prepping, cooking & assembling a variety of food products and meals, complying with all applicable sanitation, health and personal hygiene standards and following established food production processes and procedures. The Cook ensures the preparation and execution of the Key Success Factor of Premium Broad Product and deliver ticket times of 10 minutes.

Positioning: The Cook is positioned in the kitchen performing essential role duties, as well as in the prep/storage area (where applicable).

Essential Functions/Responsibilities:

Ownership:

Contributes positively to the team environment, working cohesively with the team to deliver exceptional experiences to locals.

Understands and consistently complies with standard portion sizes, cooking methods, quality standards and kitchen processes and procedures.

Prepares, cooks and assembles all food correctly, following standard recipes and special diet orders as required.

Spend through Service:

Work closely with front of house teammates to ensure accurate & efficient food orders to achieve food placement within 10 minutes of ordering.

Preps ingredients accordingly to prepare for peak trade and deliver 10-minute ticket times.

Human Connection:

Build relationships and work cohesively with the back of house & front of house teams to ensure a seamless experience for locals.

Communicates effectively with back of house and front of house teammates in order to understand and increase local satisfaction.

Premium Broad Product:

Uses standard Bluestone Lane recipes for preparation and portioning of all products.

Stores food properly and safely, marking the date and item.

Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.

Follows all procedures and meets food hygiene regulations.

Beautiful Spaces:

Maintains a clean and hygienic workstation area including but not limited to; tables, shelves, walls, grills, broilers, fryers, ovens, cooktops and refrigeration equipment.

Closes the kitchen properly and follows closing procedure for kitchen stations.

Reports equipment and food quality problems or product shortages to General Manager in a timely manner. Always maintains grooming & uniform guidelines.

Measures of Success:

Good communication & working environment with Teammates – working together to service local efficiently and effectively.

Consistently deliver Key Success Factor Premium Broad Product.

Achieve operational goals of 10-minute ticket times.

DOH and food safety compliance.

Skills, Knowledge & Experience:

Minimum of one year's prep/line cook experience, preferably in a high-volume cafe environment. DOH accreditation or Safe Serve Certified.

Attention to detail.

A team player and have proven experience working on a team to achieve great performance. Can work in a high stress, fast paced work environment.

Can stand for extended periods and lift up to 50lbs.

Work Environment: This position operates in a kitchen environment with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. The position occasionally requires the team member to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.