Essential Duties and Responsibilities:

v Prepare all cooking and all food preparation and storage areas for employees on the next shift to ensure that they can begin their assigned duties immediately and that customer service is not disrupted.

v Follow all safety guidelines and regulations in terms of food preparation, storage, presentation, and delivery (e.g., maintain proper heating/cooling temperatures).

v Maintain a high level of organization and sanitation by cleaning freezers, grills, exhaust vents, walk-in coolers, fans, and grease dumpsters as needed.

v Take responsibility for food preparation, cutting ingredients and stocking vegetables as needed.

v Make all restaurant recipes according to the written/oral directions provided to assure item consistency and quality.

Other Duties and Responsibilities:

v Help other employees with duties that may otherwise be assigned primarily to them, including washing dishes and mopping floors – particularly during slow times during the shift.

v Label and organize all food products so they are readily identifiable and accessible.

v Check-in food orders.

Supervisory/Budgetary Responsibilities:

v None

Physical Demands/Requirements:

v Standing for long periods of time – often in a heated/hot environment (e.g., over a stove).

v Light-to-moderate cleaning duties (e.g., mopping, sweeping).

v Lifting up to 50 pounds (e.g., picking up and changing trash bags); stocking inventory from boxes.

v Reaching, bending, and/or kneeling (e.g., stocking shelves, working with equipment, etc.).

Work Environment/Conditions:

v Restaurant environment, including food preparation, heated equipment, and incoming/outgoing customers.

Required Education and Experience:

v  Previous restaurant/cooking experience preferred, but not required.

v  High school diploma (or equivalent) preferred, but not required.

Required Job Knowledge, Skills, Abilities, and Aptitudes:

v Cooks must exhibit a high level of responsibility and compliance in terms of food preparation, quality, and safety. They need to be detail-oriented and be able to follow all safety guidelines and regulations.

v Cooks must be able to multi-task and remain calm, even when stressed or during high-volume times at the restaurant.

v Cooks must be able to demonstrate basic measuring skills and be able to follow directions (such as those for restaurant recipes).

v Cooks must display a positive, flexible attitude and remain respectful and courteous to fellow employees, supervisors, and vendors at all times.

Training Requirements:

v Cooks will receive on-the-job training from Team Leader, Team Rep, Shift Leaders, and other Cooks.

v Training will last for a minimum of one (1) week, but may last longer.

v Training will consist of learning food preparation, storage, and safety guidelines; how to cook all menu items and combinations; and all restaurant recipes and procedures.

While the above description provides a general picture of what is required, it is not exhaustive

and it will be necessary for Cooks to perform other duties as assigned.