Cook

Job description

Ensure food quality, presentation and service standards are met and surpassed.

Responsibilities

(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)

• Provides superior guest service, positively effects interactions with external and internal guests and employees.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Uses and maintains all assigned areas and equipment in a sanitary, safe and effective manner.
• Coordinates and communicates on orders with dining room staff.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.
• Assist other team members as needed.
• Completes other duties as requested.

Qualifications

• Must be at least 18 years of age.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.
• Ability to stand and walk, must be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 50 pounds.

ADDITIONAL REQUIREMENTS

Ability to bend, stoop, twist, reach, and kneel repetitively Ascend and descend stairs and maintain equilibrium for an extended period Must be able to work from a standing position and/or walking motion for extended period