Cook I

The cook prepares, seasons, and cooks meats, vegetables, and other foods for consumption in accordance with specified recipes and plating guides

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Attends to guests by ensuring that meals are hot, fresh, and correct. Interacts with customers in a friendly and courteous manner
2. Work as a team to serve and respond to customer requests and special needs.
3. Completes all prep work duties in a timely manner. Completes special projects as requested. Product knowledge & time management a plus.
4. Prepares all food items according to standard recipes and menu to consistency and quality of product
5. Set-up, service, and clean-up of assigned food production station
6. Must have proficient knowledge of at least three (3) areas in the kitchen (grill, fry, prep, pantry, etc).
7. Prepares foods, maintains kitchen and stores food in accordance with applicable laws, policies, procedures, and all applicable health and sanitation codes.
8. Maintains adequate supplies of food, cleaning supplies, and other food preparation supplies for 3 stations on the hot line.
9. Ensures the cleanliness of equipment, work area, and kitchen
10. Rotates stock to ensure usage and disposal occurs before the expiration date
11. Adheres to kitchen sanitation and safety standards
12. Adheres to control procedure for food costs and quality
13. Creates and maintains a safe work environment including the safety and training procedures in the handling of food service equipment
14. Follows standard recipes for food preparation: tests cooked foods to determine if properly cooked and seasoned.
15. Assists in maintaining the kitchen and dining area and equipment and utensils in a safe and sanitary manner.
16. Reviews all work products to ensure the highest levels of standards are met
17. Must be able to learn and retain training information for regular skill testing

SUPERVISORY RESPONSIBILITIES: None

QUALIFICATIONS 

1. Must have excellent employee skills and able to work as a team.

EDUCATION and/or EXPERIENCE

1. High School Diploma or GED
2. 1-year experience working in the cooking industry in a high volume establishment

CERTIFICATES, LICENSES, REGISTRATIONS

LANGUAGE SKILLS

Must be able to effectively communicate in English both verbal and written.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

COMPUTER SKILLS

REASONING ABILITY

Planning, remembering details, reading, making decisions, working rapidly, working at various tempos, concentrating amid distractions, examining & observing details

PHYSICAL DEMANDS 

Standing, walking, reaching, kneeling, carrying, pulling, hearing, bending/stooping, observing, stretching, pushing, turning, balancing, 

Work Environment

Inside, noisy, heat, hazards, odors, gloves, secondary smoke and bright lights

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.

EMPLOYEE BENEFITS INCLUDE:

• Free Food, Employee Discounts, Team Celebrations, Awards, and more...
• Paid Time Off (PTO) earned each pay period for Full-Time Team Members.
• Paid Holidays for Full-Time Team Members
• Medical, Dental, Vision, and Virtual Doctor Visits for Full-Time Team Members
• 401(k) with Company Match
• Free Life Insurance for Full-Time Team Members
• Optional Coverage you can buy: Short and Long Term Disability, Additional Life Insurance, Additional Accidental Life Insurance, Critical Illness Insurance, Additional Accident Insurance, Hospital Indemnity, Legal and Identity Protection Insurance, and Pet Insurance. 
• Free Employee Assistance Plan, including free legal guidance, counseling sessions, and more.