Job Title: Cook

Department: Operations

Reports To: Restaurant/Convenience Store Manager

FLSA Status: Non-Exempt

POSITION SUMMARY

The Cook provides superior customer service in a welcoming and friendly atmosphere. The Prep Cook will prepare meal ingredients, dishes, condiments, and other items.

CORE FUNCTIONS OF POSITION

• Prepares meal ingredients as needed.
• Prepares fresh produce by peeling, cutting, and portioning.
• Prepares meat by trimming, cutting, and portioning.
• Prepares dishes.
• Mixes or prepares condiments, dressings, and sauces.
• Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Assists with unloading, inspection, and storage of raw ingredients and supplies.
• Performs other related duties as assigned.

QUALIFICATIONS

To 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.

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.
• Complete knowledge of all company security regulations and federal/state/local regulations relating to food safety.
• Ability to obtain any applicable certifications/licensures as required.
• Commitment to excellence in customer service and other DMG values.

EDUCATION AND EXPERIENCE REQUIRED

• Customer-service experience preferred.
• High school or vocational school coursework in kitchen basics such as food safety, preferred.
• Prior related experience preferred.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat, steam, and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Must be able to work late nights and unpredictable hours.
• Manual dexterity to cut and chop foods and perform other related tasks.