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Cook

Posted: 10/11/2020

Duties & Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

  • Prepare a variety of meats, seafood, poultry, vegetables and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.
  • Knows and complies with our standard portions, 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 work area including tables, shelves, grills, broilers, fryers, ovens, burners and refrigeration.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates products properly.
  • Follows the closing checklist to properly close the kitchen.
  • Attends all scheduled team member meetings.

 

Required Knowledge, Skills and Abilities:

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.

  • Previous restaurant experience not required, but preferred.
  • Ability to read and understand simple instructions.
  • Ability to write simple correspondence.
  • Ability to effectively present information to customers and other team members.
  • Ability to add and subtract two and three digit numbers and perform these operations using units of American money.
  • Must have exceptional hygiene and grooming habits.
  • Food Handler Certification required.

 

Physical Requirements:

The physical demands are described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Constant standing/walking
  • Occasional stooping/kneeling
  • Occasional pushing, pulling, lifting or carrying up to 60 pounds
  • Occasional ascending or descending ladders, stairs, ramps
  • Constant working in a hot, wet, humid and loud environment for long periods of time
  • Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
  • Constant receiving detailed information through oral communication
  • Constant talking, expressing or exchanging ideas by means of the spoken word
  • Constant clarity of vision at near and/or far distances

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