Cook

Description

POSITION SUMMARY
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS

• Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%)
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%)
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%)
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%)
  
  NON-ESSENTIAL FUNCTIONSAssist in prep work of vegetables and condiments as required for the next shift. (2%)

Qualifications

Knowledge and Skills:

• Education:High school education or equivalent experience.
• Experience:Minimum one year food service or related work.
• Skills and Abilities:Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
  
  No. Of employees supervised: None.
  Travel Required:None.
  Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need.
  
  Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
  Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
  
  Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
  Regular bending to lift items and supplies. No kneeling.
  
  Mobility Describe the type(s) of mobility required to include distances and % of time involved.
  Regularly moves all around kitchen.
  
  Continuous Standing Describe the reasons to include time period and frequency.
  To complete a task, may be stationary for short periods of time.
  
  Climbing Stairs
  No climbing required.
  
  Driving Describe type of vehicle, distances, % of time involved and frequency.
  No driving required.
  
  Work Environment -Inside: 100% of 8 hour shift.
  
  Hearing:Minimal
  Explain: Hear equipment, times, etc.
  
  Vision: Moderate
  Explain:Check quality and portions of food.
  
  Speech: Minimal
  Explain:Communicate with kitchen staff.
  
  Literacy: Moderate
  Explain:To read recipe cards and procedures.
  
  Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.
  Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don’t swallow, no prolonged inhaling.
  
  Protective Clothing:
  Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift.
  
  Equipment Operation List type of equipment and frequency of use.
  Deep fryer-all day; Broiler-60%; Stove-all day.; Steamer-all day; Food processor-50%; Mixer-25%. Slicer-25%;Oven-all day; Steam table-all day; Tilt kettle-15%; Waffle iron-10%; Flat top grill-60%.