Cook

Kitchen StaffPerforming their duties as prescribed by the quality standards. Prepares to ensure all high-quality food products throughout the kitchen.Activities & ResponsibilitiesReport working in uniform at posted scheduled times.Set-up and see the station is ready to serve fifteen (15) minutes prior to lunch and dinner service.Sets up the line to correct protocols ensures the expo is stocked at all timesPrepares the line with the correct pars for all dishes on the menuMake sure that all food is of the highest possible quality before leaving the window.Overseeing that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner.Covers, dates, and neatly stores all meats, poultry, seafood, and other food items.Cleans and sanitizes the station.Sets up, maintains, and breaks down stations.HACCP CapabilityCost Control of all food and waste managementEnsures that workstations and equipment are clean and sanitary.Adheres to state and local health and safety regulations.Maintains neat professional appearance and observes personal cleanliness rules at all times.Maintains safety and security in the workstation.Assists with other duties as instructed by the Kitchen ManagerInform supervisor of any items that were unfinished before service.Properly store all food, which must be covered, dated, and rotated on a daily basis to ensure proper portion control and quality.Follow all safety procedures for operating and cleaning all machinery at all times.Check-in with the Kitchen Manager at the beginning of a shift for instructions.Keep par stocks at proper levels. Increase or decrease production as necessary.Inform management of any problems concerning food quality or production control.Follow "Clean as you work" policy; responsible for sanitation and cleanliness of station at all times.Maintain high standards of quality and appearance for all food prepared and served.Wear a clean uniform at all times.Attend all kitchen employee meetings.Unnecessary food must be returned to walk-in on the proper shelf, all inserts clean. Check out with Kitchen Manager; keep the walk-in clean and organized at all times.Clean any kitchen equipment used immediately following its use.Must be able to work weekends and holidays as well as overtime.Perform other duties as assigned.At the end of the shift, clean the entire station, including reach-ins, shelves, and steam tables.Maintains Inventory and WasteMinimum QualificationsHigh School Diploma or General Education Diploma (GED); three months of related experience and/or training; or equivalent combination of education and experience. Must become familiar with and work with all kitchen equipment and machinery.Present a positive, professional image.Must be self-motivated and customer service oriented.Strong interpersonal as well as written and oral communication skills.Reliable and predictable attendance.Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Able to reach, bend, stoop and frequently lift up to 50 poundsStamina and availability to work 40 to 50 hours per week