Restaurant & Bakery Cook

Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.

Responsibilities

Prepares menu items according to company policies, procedures, programs and performance standards; Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times; Performs all duties to maximize guest satisfaction and quality of work environment; Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas; Stocks and rotates products on line to ensure they are within shelf life standards; Prepares prep items according to guest request within company standards and following food safety and sanitation procedures; Ensures products are accurately portioned and prepared as specified by recipes; Utilizes FIFO standards when preparing items; Maintains cleanliness of the kitchen, prep areas, coolers and storage areas; Assists dishwasher with washing and restocking dishes, pots, pans and utensils; Assists front of house staff with cleanliness of dining room; Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems

Requirements

2+ years line cooking experience; Ability to work fast paced; Experience in team leading a must; Extensive standing and walking for up to 8 hours; Must be able to see at a distance (20 feet), at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards; Must be able to communicate clearly; Exposure to heat, steam, smoke, cold; Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 feet; Must have high level of mobility/flexibility in space provided; Must have time management skills; Must be able to read, write and perform addition/subtraction calculations; Must be able to control and utilize fingers to write, slice, chop and operate equipment; Must be able to fit through openings 30 inches wide; Must be able to work irregular hours under heavy pressure/stress during busy times; Bending, reaching, walking; Carrying trays of food products weighing about 50 pounds for distances up to 30 feet; Lifting up to 50 pounds; Exposure to dish and cleaning chemicals