Restaurant 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; Helps maintain food costs; Maintains cleanliness of the kitchen, prep areas, coolers and storage areas; 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; Conducts line sweeps throughout the shift; Assists dishwasher with washing and restocking dishes, pots, pans and utensils; Assists front of house staff with cleanliness of dining room; Provides guest service by communicating and cooperating with the front of house staff; Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, and safety problems; Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions

Requirements

No experience required; Basic skills such as sanitation, safety, and customer service can be taught through in-house training; Must be at least 16 years of age; Must be able to stand and walk 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; 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” wide; Must be able to work irregular hours under heavy pressure/stress during busy times; Must be able to carry trays of food products weighing about 50 pounds for distances up to 30 feet; Must be able to lift up to 50 pounds; Must be able to work with exposure to heat, steam, smoke, cold; Must be able to work with exposure to dish and cleaning chemicals; Must be available for part-time work on evenings and weekends; Must be available on holidays

Benefits

Medical; Dental; Vision; Wellness Program; Life Insurance; Disability Insurance; 401k; Health Savings Account; Employee Assistance Program; Employee Discount Program; Vacation/Sick Time Benefits; Travel Accident Insurance; Discounted Tuition; Waived Application Fee; Deferred Tuition; Complimentary Course