Cook

Essential Responsibilities:

• Responsible for preparing and organizing the station and cooking all food necessary to start serving.
• Ensures that all food is stored in proper containers and at proper storage and holding temperatures in accordance with state food safety requirements.
• Maintains the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county and company health regulations and work safety regulations.
• Maintains high standard of personal hygiene in compliance with state, county, and company regulations.
• Reports to work for scheduled shift, on time and in uniform in accordance with company policy.
• Knows and complies with all company policies and procedures pertaining to this position and its duties.
• Embraces O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Performs other duties and responsibilities as required or requested.

Morning Prep:

• Inspect equipment and report issues to the Kitchen Manager on duty.
• Install exhaust filters for prep area when needed.
• Preheat prep ovens to 350° and preheat flat-top.
• Line trash cans with new liners and place them in the prep area.
• Inspect the steam kettles and refill as needed with distilled water.
• Meet with the Kitchen Manager to discuss priority items on the production sheet and any special assignments.
• Assemble necessary utensils for operating the prep station.
• Complete all assigned prep work according to the pars listed on the production sheet.
• Assist the Kitchen Manager with receiving and storing deliveries.
• Maintain the cleanliness and organization of the prep station at all times, including the walk-in coolers.
• Assist on the cooks’ line as scheduled by the Kitchen Manager.

Evening Prep:

• Meet with the Kitchen Manager to discuss priority items on the prep list and any special assignments
• Inspect equipment and report any problems to the Kitchen Manager on duty.
• Assemble necessary utensils for operating the prep station.
• Complete all assigned prep work according to the pars listed on the production sheet.
• Maintain the cleanliness and organization of the prep station at all times, including the walk-in coolers.
• Assist on the cook’s line as scheduled by the Kitchen Manager.
• Serve high quality food at all times.
• Breakdown all products into the smallest appropriate container.
• Clean and organize coolers, freezer, and storeroom.
• Drain and re-ice all drain pans.
• Check freezer pull list.
• Store food properly in appropriate, tightly covered containers with labels and dates.
• Make sure that electrical and gas cooking equipment is turned off and that central valves on gas equipment is set to the “pilot” position.

Skills & Abilities:

• Strong leadership, management, organizational and communication skills.
• The ability to spot and resolve problems efficiently.
• Excellent verbal and written communication skills.
• The ability to deliver results.
• The ability to work well with, as well as motivate, a variety of personality types and maintain tact and diplomacy throughout all interactions.
• The ability to multitask and prioritize.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Minimum 1-year cook experience preferred.
• Culinary degree preferred.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce. Must be able to bend, and lift items of 40 pounds minimum, over head for storage. Must be able to transport food and cooking utensils with food products, weighing as much as 10 pounds.
• May be required to lift in excess of 40 pounds on occasion.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.