Cook

Job DescriptionJob DescriptionCook
Pay Rate: $14.50 Position DescriptionAccurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Essential Job Functions may include the following or other duties as assigned:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes. Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
• Assist others as requested or assigned.
• Perform related duties as required.

Requirements / QualificationsTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum Education: HS Diploma or GED
• Required Technical Training or Certifications: Food Handlers Certification (Client will provide if not already acquired)
• Minimum Experience – 6 months
• Must be able to interact successfully with all levels of staff, clients, and vendors.
• Must be able to develop and maintain awareness of occupational hazards and safety precautions.
• Must be able to follow directions completely, accurately, and consistently.
• Must have reliable transportation to and from the jobsite.
• Able to successfully complete Reference Check, Background Check, and Drug Screen.

Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Must be able to:

• Lift/Carry/Move/Push/Pull 21-50lbs.
• Sit
• Stand for entire shift
• Bend
• Reach above shoulders/head
• Kneel
• Stoop
• Twist/Turn
• Repetitive Hand/Wrist motion
• Walk on slippery surfaces
  

EnvironmentA fast-paced working kitchen in which exposure to hot surfaces, hot liquids, sharp objects, and slippery/wet surfaces may occur.

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