Cook

*POSITION SUMMARY: *Under the direct supervision of a Restaurant Manager, the Cook is responsible for all food items prepared in the restaurant.
Portions and prepares food items prior to cooking.
Sautés, fries, or otherwise cooks food on the kitchen line.
The cooks ensure we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency.
The Cook will also assist customers with orders, serve food to customers if needed, fill the display cases as needed and assist in the cleaning of the department.
Must be able to work a variety of hours including nights and weekends.
*Essential Duties and Responsibilities* *(*Other duties may be assigned): · Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing.
· Complies with all portion sizes, quality standards, department rules, policies and procedures.
· Prepares foods for frying, sautéing, and cooking.
· Fries, sautés, or otherwise cook’s food items as appropriate.
· Maintains a sanitary work station that meets Department of Health standards.
· Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, or otherwise produce food in their station.
· Maintains cleanliness of Prep Foods area of the store.
Cleans display cases and work surfaces.
Prepares and maintains Prep Foods display areas.
· Prepares food according to company guidelines and recipes.
· Maintains high standards for product freshness and sanitation.
· Cleans Prep Foods equipment, and machinery as needed.
· Maintains maximum standards of sanitation and safety including temperature controls, pull dates, and compliance with health codes.
· Follows department procedures and standards for quality and consistency of the finished products.
· Assists in training other associates, as needed.
· Adheres to all company and department operations, standards, policies, and procedures.
· Provides customer service in a friendly, fast, and efficient manner.
· Coordinate and perform opening/closing/cleaning procedures for work station areas.
· Consistently maintain prep, cooking, presentation, plating and packaging standards.
· Comply with ServSafe practices with regard to personal cleanliness and food handling.
· Perform additional responsibilities as requested by the restaurant Manager/Supervisor.
*QUALIFICATIONS: *To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
· Minimum 2-5 years cooking experience (preferred).
· Must be at least 18 years or older.
· Able to read, speak, and understand basic English (a plus) · Able to read and prepare from recipes · Able to work in a fast paced environment · Neat, clean, and professional appearance · Willingness to work a flexible schedule · Exhibit a sense of urgency · Able to work weekend and nights when needed · Ability to work well with others as a team as well as independently · Has high level of enthusiasm and self-motivation · Knowledge of proper rotation and food handling.
· Ability to read register tickets, kitchen recipes/procedures, and communicate with other team members.
· High School education, diploma (or in process) or GED, preferred.
· Must be able to follow all safety, health and sanitation procedures.
Job Type: Full-time Pay: From $16.
00 per hour Benefits: * 401(k) * Dental insurance * Disability insurance * Health insurance * Paid time off * Vision insurance Restaurant type: * Food truck Shift: * 8 hour shift Weekly day range: * Weekends as needed Work Location: In person