What are the responsibilities and job description for the Cook position at David Munson Insurance & Financial Services Inc.?
Buffet Captain
Job Description
Job Responsibilities
Job Requirements
Job Requirements
Job Description
- Set up the prep area and all equipment needed to prep vegetables for the make table.
- Accurately prep all vegetables for the make table, making back-ups, rotating and storing all prepped items.
- Check the Pull/Thaw Chart and rotate foods out of the freezer into the walk-in that are needed.
- Check Make Table Prep Chart and ready the make table or today's sales - prepping all meats.
- Equipment:
- Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety, hot-wells, buffet warmers/lamps, oven and soup wells
- Maintains a clean and fresh buffet with plenty of variety
- Labels, stores and rotates product correctly on buffet (pizza, pizzerts, pastas, soups)
- Maintains buffet bar cleanliness and organization:
- Has a neat, clean appearance
- Follows directions
- Demonstrates guests focus
- Demonstrates teamwork
- Communicates to Cut and pack, Make table, Management and guests
- Follows "clean as you go" policy
- Keeps work area organized
- Knows how to manage buffet (number of pizzas in oven per number of customers to keep from running product)
- Adheres ,to food quality standards (freshness, temperature, taste, appearance) by following portion control chart & buffet rotation chart.
- Understands FIFO rotation
Job Responsibilities
- Follows all safety and sanitation procedures
- Follows “clean as you go” policy
- Keeps work area organized
- Equipment:
- o Start –up/Assembly , Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety
- Has sampled all products and can describe products
- Can identify product abbreviations, plate presentations, product descriptions, and key ingredients for all products
- Knows primary duties
- Cut and Pack all Dine Inn orders, buffet, and delivery
- Demonstrates a sense of urgency
- Can explain importance of minimizing waste and Food Cost
- Completes side work duties
- Opens and closes station correctly (open, mid-shift, close)
- Knows additional responsibilities during slow times and mid-lunch dinner
- Has a neat, clean appearance
- Follows directions
- Demonstrates guest focus
Job Requirements
- Equipment
- Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment
- Make-Table, Fryer, Tilt Kettle/Pasta Machine, Warmer etc
- Understands all Portion Control Charts, full and add portions
- Makes all Pizzas correctly by following portion control chart
- Uses scales for all portioning
- Knows all product abbreviations, can read guest checks and/or POS monitors
- Follows Buffet Rotation Chart
- Follows correct baking procedures
- Produces consistent products
- Demonstrates a sense of urgency
- Knows and prepares all specialty items:
- Pizzerts®
- Stromboli
- Pasta
- Sandwiches
- Appetizers
- Knows Shelf Life of products and/or where to locate
- FIFO, flip and fill and restocking products
- Prep/label item correctly (vegetable, taco meat mix, pastas, sauces, Pizzert Mix®, etc.)
- Can explain importance of minimizing waste and Food Cost
- Completes side work duties
- Opens and closes station correctly
- Has a neat, clean appearance & in dress code
- Follows directions
- Demonstrates guest focus
- Demonstrates teamwork
- Follows all safety and sanitation procedures
- Washes hands regularly
- Follows “cleans as you go” policy
- Keeps work area organized
Job Requirements
- Equipment
- o Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment
- Knows dough quality and discard/alerts manager of issues
- o Thin Dough:
- Minimum of 15 minutes proof, maximum 2 hours
- Knows bad dough (expired, rolled properly, etc)
- o New York Dough & Italian Dough
- Follows and observes shelf life (24 hours for NY & 48 hours for Italian) check labels
- Rotates product in Walk-In cooler correctly
- Understands tempering process of dough
- Understands proper procedure for making all dough types
- Understands post mix preps
- Knows proper weights of all dough
- Can properly calibrate dough roller for each dough type
- Can properly roll a medium and large Thin
- Can properly roll a medium and large New York
- Can properly roll a medium and lager Italian crust
- Understands how to read par charts
- Labels all dough properly
- Produces consistent products
- Demonstrates sense of urgency
- Knows Shelf Life of products and/or where to locate
- Completes side work duties
- Opens and closes station correctly
- Is able to explain the importance of having a correct post mix temperature
- Has a neat and clean appearance
- Follows directions
- Demonstrates guest focus
- Demonstrates teamwork
- Follows all safety and sanitation procedures
- Washes hands regularly
- Follows “clean as you go” policy
- Keeps work area organized