PM Cook (PCK) / Service Workers

Job Description:

Your job is to cook dinner and bar food, as well as assist with all kitchen prep work and dishwashing.

Dress Code:

• Cook shirt, cook pants, apron, non-slip closed toed shoes. Long hair must be pulled back.
• Be in your cook clothes and ready to work by the time you are scheduled. If this means coming to work early to change and eat something before you clock in, then that is what you must do.
• Keep cooks shed clean, dirty clothes in hamper.

Expectations:

• No Ticket – No Food
• Prepare all items on the menu as ordered
• Know the menu and all ingredients
• Know and understand health code standards and keep up with those standards.
• Keep food prepared and organized, labeled
• Do not leave meats out at room temperature
• Be precise on food storage and rotation
• Put away product, rotate, and remove empty boxes
• Stay up on prep at least one day ahead when slow & 2-3 days when busy
• Communicate to each other about products that are low & need to be replenished
• Leave prep list for day shift on cross over items
• You must be able to read and completely modify recipes
• Demonstrate leadership
• Communicate on items the restaurant needs
• Maintain consistency
• Keep products in cooler across the street clean and organized. Check all food for quality, and dispose of anything that needs it.
• Communicate with wait-staff concerning any specials available, changes made to menu and any menu items that are “86”. Communicate with servers for daily specials, soup of the day and nightly side-dishes. The more you communicate with the waitstaff the easier it will be when the restaurant is busy and all the staff is on the same page.
• Know what is an acceptable substitution, and servers upcharge for extra items.
• Keep work and storage area organized
• Be familiar with kitchen and storage areas. Know where supplies are kept in order to be more efficient and successful at your job.
• Speedily & efficiently prepare food for the public to the best of your abilities. Stay prepared and you will not fall behind.
• Maintain equipment, keep clean and in good repair. Don’t allow to be used in poor condition.

Opening Duties:

• Turn oven on if needed
• Place ice in bins
• Set up line for dinner; see set-up diagram
• Meats in refrigerator at all times
• Start prepping items that need to be prepped
• Be ready to go by 5:00 p.m.
• Make sure you are ready for bar food as well as the dinner menu
• Start on any prep for crossover
• Have all meats & fish thawing in right containers night before shift

Closing Duties:

• Wrap, label, and put away all food neatly in its place
• Prep needs to be rotated into new containers at end of shift
• Have all cross over items ready for next shift
• Make prep list for following shift
• Clean entire line top and bottom. Make sure the grill is bricked, all burners, ovens, fryer, and broiler are clean and turned off.
• Make sure all pots, pans, plates, and all other restaurant materials are put away
• Empty ice bins
• Take trash out
• Check and close all bread bags
• Turn off all equipment
• Turn off hood fans
• Help sweep and mop
• Your shift is complete when all is put away and clean. Leave the kitchen the way you found it, clean and tidy. Check with
• Put uniform away in cooks shed