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Cook

3 months ago

Chicago, United States Gibsons Restaurant Group Full time
Cook

Title: Cook
REPORTS TO: Executive Chef
FLSA STATUS: Non-Exempt

Cook
A Cook takes full ownership for the daily preparation and execution of food items in their station. They follow recipes, procedures and presentation standards consistently. They take direction from the manager or Chef on duty to ensure the best possible product is produced and executed. The continually strive to exceed guest expectations and to provide them with nothing less than extraordinary dining experiences.

Ambassador of TFG - GRG Culture
Seek out opportunities to communicate vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Essential Functions
•Ensures quality by properly rotating perishable and non-perishable products.
•Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
•Sets up station according to restaurant guidelines.
•Prepares all food items consistently and as directed in a sanitary and timely manner.
•Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
•Performs regular line checks.
•Observes and tests food to determine if cooked properly.
•Regulates temperature of cooking equipment necessary to perform job.
•Restocks all items as needed throughout shift.
•Must maintain a clean, sanitary and organized work environment.
•Has understanding and knowledge of how to properly use and maintain all equipment in station.
•Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
•Substitutes for or assists other cooks during rush periods or as needed.
•Communicates any product or other issues to the Manager or Chef on duty and team immediately.
•Performs additional responsibilities as requested by the Manager or Chef on duty.

Skills, Abilities & Knowledge
•Must be able to stand and exert well-paced mobility for up to 8 hours in length.
•Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
•Must be able to lift up to 25 lbs. on a regular and continuing basis.
•Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
•Ability to accept feedback and work calmly and effectively under pressure.
•Ability to take direction and to work in a team environment.
•Must have a working knowledge of Coffees, Teas and general beverage competency
•Understand food and safety regulations for quick service, grab and go, as well as fast casual environments
•Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
Continuously in the process of communicating with guests and employees