Description

Job Title: Cook

Reports to: Executive Chef, Sous Chef, Supervisors

FLSA Status: Hourly Variable - Non-Exempt

Job Summary:

• Must be in good physical condition and be able to work on their feet for extended periods of time, in a fast paced, sometime stressful environment. Must be able to lift 50 lbs. On a regular basis. Must demonstrate proper safe lifting techniques at all times.
• Must set high standards in areas of professional appearance, demonstrate self-confidence, enthusiasm, and energy using leadership by example. Must manage adhere to all Twigs policies.
• Must assist Chef and Sous Chef in teaching team members new and old, proper and safe use of equipment, Chemicals, Knives, Cooking procedures, food storage, food safety, and sanitation.
• Must demonstrate a communication style that is firm but fair when dealing with team members, quick to solve guest problems in a friendly manor, consistently calm and helpful when communicating with service staff.

Daily Responsibilities:

• Must follow all plating and presentations with all appropriate garnishes and components.
• Arrange knives safely, away from cutting board
• Keep work area free of clutter
• Gather utensils and equipment for station.
• Finish prep list from morning.
• Must ensure that the fryer, broiler, griddle, salamander, oven, and steam table are on and up to temp for appropriate business levels
• Make sure dinner breakdown is completely put away and proper.
• Assist other areas as needed or when directed to do so. WE ARE A TEAM.
• Maintain cleanliness, orderliness and safety standards during shift.
• Wipe down and sanitize work area.
• Turn off equipment at the end of your shift
• Ensure that all food is properly covered and put away.
• Check with Chef or supervisor before leaving.
• Remember to punch out! In uniform! Daily!

Essential Requirements

• Must be able to read, speak and communicate in English.
• Must be willing to work weekends, holidays, overtime or whenever our business levels dictate.
• Must have culinary experience.
• Must have good follow through.
• Must share the vision and support of the Twigs’ management team.
• Must be able to cook fast enough to keep up with the pace of service.
• Must have knowledge of the health and sanitation standards set by RHD.
• Must have food safety and sanitation training that meet the Regional Health District standards.
• Must be effective in daily organization, planning, and time management.
• Must be calm and organized when busy and willing to work as part of a team.

Personality Expectations:

• Must possess a positive, enthusiastic attitude.
• Must have excellent listening skills.
• Must be good at problem solving.
• Must share the vision of success, change, and continued improvement that will make our restaurant successful.
• Must be detailed orientated.
• Must be able to multi-task.
• Must be able to take constructive criticism.

Communication Expectations:

• Let management know of any product that needs to be ordered or utilized.
• Communicate any problems, concerns, opportunities, or frustrations to management (don’t let problems fester) as soon as possible.
• Communicate with service staff on any items on the menu that we are low on or out of.
• Communicate any schedule requests in advance.
• Communicate with service team to ensure food goes to our guests… hot and prepared properly.
• Must be a leader and problem solver in the kitchen. Must communicate in a harmonious, positive manner with all kitchen and service members.
• Must display a sense of urgency when dealing with Guest problems.

Sanitation and Safety Expectations:

• Will adhere to all rules, laws, and regulations as issued and mandated by the Regional Health District.
• Will manage food storage, “first in first out” to ensure highest quality of food at all times.
• Will wear a chefs hat any time they are on the front line or when on a buffet
• Will ensure that sanitizer buckets are being used and are changed as is necessary.
• Will ensure that gloves are worn when cooks are handling raw meats, and when they are handling foods, which will not be cooked before being served.
• Will work with kitchen team to prevent cross contamination on cutting boards and in food storage areas on the line.
• Will report all safety violations and concerns to management.
• Will immediately report any type of accident to management.
• Know where the MSDS book is located and where all emergency exits are located

Standards of Food Production:

• Food Quality
• Presentation appealing
• Temperature proper – Hot food hot – Cold food cold
• Foods fresh with high quality ingredients
• Food flavorful and well-balanced
• Portion appropriate and consistent
• Good perceived value
• Prepared as requested
• Hot food is a priority to get to the guest
• Food needs to have the WOW factor – Exceeds our guest’s expectations
• Consistently use accurate presentations, standardized recipes and portion control tools, using menu analysis as a guide
• Timing Standards
• Lunch 10 Minutes
• Dinner:
• App 8 Minutes
• Entrée 16 Minutes
• Dessert 4 Minutes