Cook

Primary Duties and Responsibilities

• Prepares measures ingredients and cooks food in accordance with established recipes production records current applicable federal state and department standards guidelines and regulations to ensure high-quality food and service is provided.
• Where appropriate reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• May prepare food and serve customers in a made to order setting including a grill station.
• Prepares food in accordance with current applicable federal state and corporate food safety & sanitation standards guidelines and regulations to ensure high-quality food service is provided.
• Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe orderly and efficient manner. Informs supervisor of malfunctioning damaged and/or unsafe equipment.
• Tastes products as needed to ensure high quality reads menus adheres to production sheets and keeps accurate taste temperature and production records.
• Responsible for cleaning and sanitizing workstation and equipment.
• Works in a safe manner to avoid injury to self and others. Reports unsafe conditions accidents and injuries immediately.
• Complies with all company safety and risk management policies and procedures.
• May receive inventory lift products and supplies and prepare meals for customers requiring special diets.
• Contributes to the achievement of established department goals and objectives and adheres to department policies procedures quality and safety standards. Complies with governmental and accreditation regulations.
• Participates in departmental meetings initiatives training programs as required.
• Minimal Qualifications
  Education
  • High School Diploma or GED preferred
  • One year of relevant education may be substituted for one year of required work experience.
  Experience
  • Less than 1 year Minimum of 6 months cooking experience in any setting or completion of approved culinary certification training program. required
  • One year of relevant professional-level work experience may be substituted for one year of required education.
  Knowledge Skills and Abilities
  • Verbal and written communication skills basic math skills required.;
  • Basic computer skills preferred.
  • Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
  • Ability to maintain a positive attitude.
  • Ability to communicate with co-workers and other departments with professionalism and respect.
  • Maintains a professional relationship with all coworkers vendor representatives supervisors managers and customers.
  • Basic food safety and sanitation knowledge required.
  • Basic knowledge of kitchen equipment proper use of equipment and proper knife handling skills.
  This position has a hiring range of : USD $18.00 - USD $29.74 /Hr.