Ruthies - Cook III

• Bilingual preferred
  
  

The Cook Level III is responsible for maintaining knowledge of all kitchen equipment and knives. This position must be able to work in all stations in the kitchen, assisting the Chef D'Cuisine in everyday workings of the kitchen. The Cook III must also have knowledge of quality food and food preparation, as well as a positive attitude in training and working with others.

Essential Functions

::: {#main_f3 data-value=" Prepare a daily prep list and assist with planning of the menu.Responsible for long and short term planning on a daily basis.Verify and ensure culinary operations within the direction given by the Executive Chef.Recommend new recipes for upcoming menu changes.Remain aware of guest waiting times and find ways to keep times to a minimum.Ability to delegate work assignments/tasks.Ensure operational quality aspects are met.Possess a working knowledge in all aspects of kitchen stations.Ability to take instructions, as well as relay instructions in a constructive manner.Maintain knowledge of all food products in use and in stock.Evaluate team members and use the strengths of each to accomplish goals in the kitchen.Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.Taste foods to ensure proper preparation, temperature, and taste.Responsible for working with staff to cook, prepare, dish-up, and assemble food for all outlets.Adhere to control procedure for food costs and quantity.Responsible for maintaining food presentation, quantity, temperature, consistency, stirring food, cleanliness, and maintaining health department standards.Perform basic cooking functions while providing a fun experience in guest view.Maintain cleanliness of all kitchen equipment, sweep and mop floors, wash work tables and walls, remove grease and trash, and clean trash cans.Perform side work including the restocking of food and supplies.Report any maintenance issues or defective equipment to Kitchen Supervisor immediately.Assures an environment which emphasizes cooperation, communication, and teamwork with all departments.Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.Supports current law and policy to provide a work environment free from illegal and discriminatory behavior.Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment.Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time."}

• Prepare a daily prep list and assist with planning of the menu.
• Responsible for long and short term planning on a daily basis.
• Verify and ensure culinary operations within the direction given by the Executive Chef.
• Recommend new recipes for upcoming menu changes.
• Remain aware of guest waiting times and find ways to keep times to a minimum.
• Ability to delegate work assignments/tasks.
• Ensure operational quality aspects are met.
• Possess a working knowledge in all aspects of kitchen stations.
• Ability to take instructions, as well as relay instructions in a constructive manner.
• Maintain knowledge of all food products in use and in stock.
• Evaluate team members and use the strengths of each to accomplish goals in the kitchen.
• Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Taste foods to ensure proper preparation, temperature, and taste.
• Responsible for working with staff to cook, prepare, dish-up, and assemble food for all outlets.
• Adhere to control procedure for food costs and quantity.
• Responsible for maintaining food presentation, quantity, temperature, consistency, stirring food, cleanliness, and maintaining health department standards.
• Perform basic cooking functions while providing a fun experie ce in guest view.
• Maintain cleanliness of all kitchen equipment, sweep and mop floors, wash work tables and walls, remove grease and trash, and clean trash cans.
• Perform side work including the restocking of food and supplies.
• Report any maintenance issues or defective equipment to Kitchen Supervisor immediately.
• Assures an environment which emphasizes cooperation, communication, and teamwork with all departments.
• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.
• Supports current law and policy to provide a work environment free from illegal and discriminatory behavior.
• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment.
• Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time.
  
  

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Required

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