Cooks prepare and/or direct the preparation of food to be served complying with all applicable

sanitation, health, and personal hygiene standards and following established food production

programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss,

waste, and fraud.

Note:

This job description in no way states or implies that these are the only duties to be performed by the

employee(s) incumbent in this position. Employees will be required to follow any other job-related

instructions and to perform any other job-related duties requested by any person authorized to give

instructions or assignments. All duties and responsibilities are essential functions and requirements

and are subject to possible modification to reasonably accommodate individuals with disabilities. To

perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform

each duty proficiently. Some requirements may exclude individuals who pose a direct threat or

significant risk to the health or safety of themselves or others. The requirements listed in this

document are the minimum levels of knowledge, skills, or abilities. This document does not create an

employment contract, implied or otherwise, other than an “at will” relationship.

Physical Demands and Work Environment:

The physical demands described here are representative of those that must be met by an

employee to successfully perform the essential functions of this position. Cooks will regularly stand

for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up

to fifty (50) pounds.

Manual dexterity; auditory and visual skills

While performing the duties of this position, the employee is regularly required to talk or hear. The

employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The

employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50

pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher,

slicer, coffee machine, steamer, mixer, and chef's knives).

Minimum Qualifications:

• A high school diploma or equivalent preferred
• Must be 18 years of age
• Prior experience in related food service positions required
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment
• Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less

Essential Duties & Responsibilities:

The essential functions include, but are not limited to the following:

• Preparing or directing preparation of food served using established production procedures and
• systems
• Speak and understand conversational English, read menus in English including comprehension of basic measurements and equivalents
• Comply with established sanitation standards, personal hygiene, and health standards;
• Practice proper food preparation and handling techniques
• Storing food properly and safely by marking dates and items
• Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area
• Accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to opening unit
• Visually observe food and discard food. Track and inform management of any food items discarded
• Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies
• Maintain knowledge of food items and recipes to prepare food.
• Correctly prepare all food served following standard recipes and special diet orders; portioning food for serving
• Be flexible and able to assist, including preparation and closing in all areas in the back of house (salads, pizzas, pastas) when needed.
• When closing, discard, restock and maintain all food items.
• Transition next shift cook on current day’s progress, menu items and set-ups completed.
• Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists.
• Maintain attendance in accordance with the employee handbook.
• Other duties, tasks and/or projects as assigned

Benefits:

Hourly pay plus tips!