Restaurant Cook 1

Pay will be based on experience.

POSITION SUMMARY:   

Assist culinary staff in meeting daily operation goals by preparing quality products for guest’s consumption and enjoyment. Ensure that all food is properly flavored and cooked in a timely manner while maintaining a safe and sanitary work environment for all associates. Other duties include food preparation, meat and seafood fabrication, sautéing, grilling and frying of food.

ESSENTIAL JOB FUNCTIONS:  Include the following, but other duties may be assigned.

• Responsible for maintenance and supervising good housekeeping practices in all food production areas (including walk-ins and freezers), strictly enforcing the "Clean as You Go" policy.  Ensure compliance with local and state regulations.
• Ensure that all work stations at the beginning and end of each shift are adequately set-up or broken down for all meal periods.  Coordinate this responsibility with all supervisors and cooks.
• Constantly spot check employees while on company time and constantly check food and quality service during all meal periods to ensure that foods served meet our portion control and quality standards. 
• Perform as expediter during peak meal periods.
• Understand Job Descriptions of all Associates.
• Supervise and assist in total food production effort and assures standards are being met 

• Assist in training and development of Associates. Assigns, co-ordinates and supervises the duties and performances of the cooks                                      

• Assist in weekly schedule and understand labor analysis
• Attends food and beverage meeting in the absence of the executive chef
• Each Associate is expected to carry out all reasonable requests by management which the Associate is capable of performing.
• Assist Executive Chef and in maintaining budgeted food, labor and controllable costs in achieving profits.

• Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items.
• Regular and reliable attendance.
• Attend scheduled training seminars and department meetings. 
• Incorporates safe work practices in job performance.
• 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.
• Maintains a favorable working relationship with all other company associates and purveyors to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.
• Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
• Maintains a professional standard at Glade Springs to include but not limited to: appearance, verbal discussions, written correspondence and interactions with members, associates and guests.
• Does not discuss confidential items with fellow associates or work related issues with members or guests.
• Other tasks as assigned by the Executive Chef.

Disclaimer:  The above statements are intended to describe the general nature of the work being performed.  They are not intended to be construed as an exhaustive list of all reasonable assignments, responsibilities, duties and skills required of personnel so classified.

QUALIFICATION STANDARDS:

Education and Experience:

• Good communication skills
• Professional demeanor.
• Ability to function and be flexible in a changing environment.
• Demonstrates safe work habits.
• Current food safety certification.
• Must be able to read, write and speak English.  
• Prior experience or training in supervising is preferred but not required.  
• Willingness to work and be a part of a team is essential.

• Must have a flexible schedule: weekends, holidays and nights will be required.

Physical Abilities:  The physical abilities described here are representative of those that must be met to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Stand or walk while cooking or supervising.

• Frequently stands, walks, talks, hears, tastes, smells, uses hands to finger, feel or handle, reaches with hands and arms. Repeat movements over and over.
• Occasionally stoops, kneels, crouches or crawls. 
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Equipment Operation Abilities:  All culinary Equipment, Standard office equipment, company vehicle, company cell phone

Work Environment:  The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Occasionally works in wet or humid conditions (non-weather). 
• Regularly works in extreme cold and heat (non-weather). 
• Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions.