04/27/2021
Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Essential Functions
Primary accountability is to ensure the safety and quality of all food prepped for cooking: completes opening and closing assignments
· Hand-Eye Coordination: Cooking requires great knife skills, proximity to fire and many dangerous elements. A steady hand will help greatly.
· Understand Health Code compliance requirements
· Assist Chef/Cook as directed
· Complete daily assignments
· Use restaurant's Standard Recipes when preparing all products. Do not rely on your memory or that of other employees. Prepare all items according to SOP
· Stamina: Kitchen hours can be long and grueling. Prep cooks need to be able to stand on your feet for long periods and lift heavy objects from storage.
· Teamwork: Very often, cooks are part of a large team, reporting to a head chef. They will need to be able to work as a team to create a great dining experience for customers.
· Communication Skills: Communication is crucial in a kitchen. Prep cooks will need to read orders, understand instruction and talk to their fellow cooks to make sure the food is delivered hot and delicious.
· Customer Service Skills: Customers may have special requests or complaints. If working in a place where they can see the kitchen, Prep cooks might need to interact with the customer. Service with a smile will be necessary.
· Performs other related duties as assigned and supports the Head Cook/Store Manager and other cooks as needed or assigned.
Competencies
Food knowledge of food prep/cutting/cooking/; Ability to cook, to include seafood, dairy products; full knowledge and practice use of all health regulations; ability to display effective decision making skills. Ability to communicate effectively both orally and in writing with executives and subordinates; Ability to establish and maintain positive and cooperative working relationships with those contacted in the course of work at all levels, including a culturally diverse general public, with a focus on quality service to staff and external customers; Ability to assign and delegate tasks and duties to team based on needs; Ability to perform basic mathematical computations; Ability to lead and follow oral and written directions.
Supervisory Responsibility: Is supervised by Chef/Head Cook and reports to the Store Manager
Work Environment: This job operates in a full service or fast food restaurant kitchen model environment. Role may also serve in outdoor, or event environment as required by catering needs. This role routinely uses standard kitchen equipment such as grills, ovens, stoves, utensils, etc.. At times, position may be required to travel to local restaurants within the perimeter to support organizational needs.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear. Must be able to lift up to 50 pounds, 40 inches high without the aid of another person and up to 75 pounds with assistance; Must be able to stand for extended periods of time while performing work duties; Must be able to bend, stoop, push and pull in the performance of duties; Must be able to use fingers bilaterally and unilaterally (one-handed) to unload boxes and operate equipment related to your job. Must be able to maintain balance and climb three to five feet on a ladder in order to retrieve supplies, store boxes, etc as required to perform the functions of your job.
Position Type:
Position is Full Time Regular. Evening and weekend work is also required as job duties demand.
