Cook

General Summary

The Cook is responsible for cooking products that are always fresh and ready for guests ensuring the highest quality of service.

Essential Duties and Responsibilities

• Follows recipes and/or product directions for preparing, seasoning, cooking, and serving cooked food items.
• Follows menus according to standard operating procedures and has a thorough understanding of the chicken drop chart and production planning tools.
• Works with management to drop products for demand while minimizing product waste.
• Cleans and sanitizes work stations and equipment.
• Practices excellent food safety and sanitation practices and complies with HACCP standards.
• Operates a variety of kitchen equipment, including an auto sifter; measures and mixes ingredients.
• Filters shortening according to standard operating procedures using the shortening filtration system.
• Stocks, dates, rotates and checks temperature of product.
• Ensures that the highest standards for product and service delivery are implemented to make sure that every guest is satisfied.

Knowledge, Skills, and Abilities:

• Requires food preparation skills and knowledge of HACCP standards.
• Ability to anticipate the needs of others in the kitchen and proactively work to meet those needs.
• Able to work variable shifts, weekends, and holidays.
• Ability to work in a fast-paced kitchen environment and performs with a sense of urgency.
• Strong attention to detail.
• Friendly and positive attitude with great communication and listening skills.
• Attend shifts according to schedule, with punctuality, and in proper uniform.
• Treats all team members and guests with respect, dignity, integrity and sensitivity.
• Provides a safe working environment by complying with safety rules and reporting potential hazards.

Physical Demands of the Job

• Be able to reach, bend, squat, stoop, shake, carry, push and lift items throughout the shift.
• Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds for product preparation, stocking, and inventory. Occasionally lifts up to 70 pounds
• Adapt to frequent exposure to smoke, steam, high temperatures, humidity, and extreme cold.
• Frequently immerses hands in water and water diluted with chemical solutions.
• Good hearing for accurate communication.
• Occasionally climbs ladders and uses a step stool.
• Consistently kneels to utilize proper lifting procedures.
• Consistently lifts for product preparation, stocking, and inventory.
• Consistently pushes to open and close door to store and storage shed and office as well as cooler and freezers.
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers.
• Frequently stoops to pick up supplies and trash.
• Ability to work standing for 8 hours or more per day.

Education and Experience

• High school diploma or the equivalent preferred.
• A minimum of 1 year of closely related cooking experience, or work experience in a high volume or limited service dining environment is preferred.
• Food safety certification preferred, but not required.

Assignment of Duties

NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.