The Cook assists the Chef by preparing, cooking, and serving food.
ESSENTIAL FUNCTIONS
Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Provide guidance to less experienced kitchen staff
Monitor menus and spending in order to ensure that meals are prepared economically.
Maintain awareness of safety issues, and report them immediately to your manager.
Performs such other related duties as directed or required
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
Culinary knowledge.
Food Safety certified and strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to recognize when a problem has occurred and communicate it to management.
PHYSICAL AND MENTAL REQUIREMENTS
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire work day.
Reading and writing work-related documents
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.
EQUIPMENT USED
Standard commercial cooking machinery and utensils.