Cook

Plan, prep, set-up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain and organize cleanliness and sanitation of work areas and equipment. Essential Job Functions: Maintain and strictly abide by state sanitation/health regulations and restaurant requirements Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended properly and safely. Maintain complete knowledge of and comply with all departmental/restaurant policies & procedures Meet with the Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance Opening Shift - Turn on specific equipment (I.e. reach‑ins, walk‑ins); secure keys according to procedures Complete opening duties: Set up workstation with required tools, equipment and supplies according to standards; Inspect cleanliness and working condition of all tools, equipment & supplies. Ensure everything complies with standards. Check production, schedule and parts. Establish priority items for the day. Inform the Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from storage room and stock in designated areas. Inspect cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain through shift. Start prep work on items needed for the particular menu of the day Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service Continue prep work after the meal period for the next meal service Check POS printer at the workstation. Ensure that it is in working order and enough paper for shift Prepare all menu items following recipes and yield guides according to department standards. Inform the Chef of shortages before items run out Inform the Food & Beverage service staff of 86'd items and amount of available menu specials throughout meal period Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. Inform Chef of any excess items that can be used in daily specials or elsewhere Maintain proper storage procedures as specified by Health Department and requirements Minimize waste and maintain controls to attain forecasted food costs. Disinfect and sanitize cutting boards and work tables Qualifications: Must have two years’ experience as a cook at a full service restaurant or hotel. Ability to communicate in English with guest, co-workers and management. Must have the ability to compute basic mathematical calculations and provide legible communication. High school diploma or equivalent vocational training certificate is desired. Certification of culinary training or apprenticeship and sanitation certificate is desired as well. Must be able to lift a minimum of 15 pounds. Other: Regular attendance in conformance with the standards, which may be established by the location from time to time is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination. Due to the cynical nature of the restaurant industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. Upon employment, all employees are required to fully comply with Restaurant rules and regulations for the safe and efficient operation of restaurant facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. #J-18808-Ljbffr