Cook -- Hourly Rate from $ to $

CLASSIFICATION: Hourly, Non-ExemptJOB SUMMARY: Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Responsible for appropriate use of facility, supplies and equipment to minimize loss, waste, and fraud.ACCOUNTABLE TO: Restaurant General Manager / Training General ManagerWORK TO BE PERFORMED:Prepares or directs preparation of food served using established production procedures and systems.Determines amount and type of food and supplies required using production systems.Ensures availability of supplies and food or approved substitutions in adequate time for preparation.Sets steam table.Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.Stores food properly and safely, marking date and item.Reports necessary equipment repair and maintenance to supervisor.Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.Apportions food for serving.Maintains daily production records.Keeps work area neat and clean at all times (including dishwashing).Cleans and maintains equipment used in food preparation.Completes food temperature checks before service.Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.GENERAL RESPONSIBILITIES:Supports the Mission, Values and Vision of California Fish Grill and the facility.Supports, cooperates with, and implements specific procedures and programs for:Safety, including precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.Confidentiality of all data, including food preparation.Quality Assurance and compliance with all regulatory requirements.Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.Supports and participates in common teamwork:Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.Uses tactful, appropriate communication in sensitive and emotional situations.Follows up as appropriate with supervisor, co-workers or guests regarding reported complaints, problems and concerns.Promotes positive public relations with family members and guests.ADDITIONAL DUTIES:Performs other duties and responsibilities as required or requested.KNOWLEDGE, SKILLS AND ABILITIESSTRONG WORKING KNOWLEDGE OF:Restaurant operationsFood Safety and SanitationQuality Guest ServiceSafe work habits and procedures (e.g. knife handling, lifting, carrying trays/bus tubs, etc.)Company rules and procedures, in compliance with and including state and federal lawsESSENTIAL SKILLS:Moderate reading and writing skillsProficient interpersonal relations and communicative skillsAbility to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or lessManual dexterityAuditory and visual skillsAbility to follow written and oral instructions and proceduresRequired to know and follow safe work practices and be aware of Company policies and procedures related to job safety, including rules and regulationsCORE COMPETENCIES:Takes InitiativeAdaptabilityStrong TeamworkAbility to work at Fast PaceMakes Sound DecisionsGuest FocusStrategic ThinkingOptimizes Work ProcessesMINIMUM QUALIFICATIONS:High School Diploma or GED and 2-3 years related work experience or any equivalent combination of education, training and experience that demonstrates the ability to perform the duties of the positionPrior experience in related food service positionsValid ServSafe or other approved Food Handler CertificationHigh level of integrity and honestyWORKING CONDITIONS:Typical restaurant environment. When warranted, may be required to work beyond normal working hours as needed to meet guest needs or restaurant requirements. The cook must maintain the skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.Ability to perform multiple tasks.Frequent standing, reaching with hands and arms, stooping and kneeling.Maintain composure when dealing with staff and occasionally under conditions of urgency and/or pressure situations in a fast-paced environment.

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