OB TITLE: Cook

OPERATING GROUP: TGI Friday’s USA

FUNCTION: Operations

DATE/REVISION DATE: May 2012 

REPORTS TO (TITLE): Kitchen Manager

Role Purpose

To prepare a wide variety of foods according to recipe requirements and to adhere to product sensitivities 

and plate presentation. To ensure that all prepared food meets TGI Friday’s standard of excellence.

Key Responsibilities & Accountabilities

Prep Cooks perform various food preparation, cooking and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include:

Copy this section

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager
• Labeling and stocking all ingredients on easily accessible shelves
• Washing, chopping and sorting ingredients like fruits, vegetables and meats
• Measuring quantities of seasonings and other cooking ingredients
• Parboiling food, reducing sauces and starting first steps in various dishes
• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen
• Adhering to all relevant nutrition and sanitary regulations and standards
• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

 Ensures that all prepared food meets TGI Friday’s standard of excellence, follows recipe requirements, 

and adheres to product sensitivity and plate presentation guidelines. 

 Keeps updated on recipe changes. Ensures proper execution of recipe procedures to maintain a high 

quality and consistent product.

 Keeps entire kitchen clean; stocks and sets up rotation.

 Keeps prepared food continuously moving out of the kitchen.

 Communicates ticket times and potential problems with the service staff, kitchen staff and Managers.

 Completes assigned prep work for stocking and set up of station. Breaks down and cleans station 

thoroughly every day.

 Requisitions products on a timely basis. Operates and maintains equipment properly.

 Cleans and sanitizes throughout the shift.

 Ensures proper rotation of all products and stocks products to par. Labels, day dots and signs all 

products. Obtains Manager signature on all products.

 Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of 

significance and takes prompt corrective action where necessary or suggests alternative courses of 

action which may be taken.

Key Decisions

Influences:

 Guest Experience

 Following and enforcement of standards of cleanliness and presentation

 Management of inventory

Measures of Success

 Consistently fulfill the Key Responsibilities and Accountabilities above

 Guest satisfaction scores

 Food quality and cost

 Cleanliness and sanitation

Qualification Requirements

 Must be able to perform multiple tasks, while maintaining required standards of

 operation, in daily activities.

 Must also be able to perform duties that ensure Guest satisfaction.

 Must produce items exactly according to recipe to ensure Guest satisfaction and control food costs.

 Must follow food handling and sanitation procedures to control food costs and ensure Guest and 

Team Member safety. Ensures positive Team Member morale.

 Must be able to read Guest orders

 Must be able to hear kitchen, window person and/or Manager requests in the midst of loud 

background noise

 Must be able to frequently lift and carry up to 70 lbs