Cook

Major Objectives

• Cook all menu items to order in accordance with recipes and company standards.
• Prepare all items on the prep list – consistently use culinary skills to prep and stock the line.
• Receive and put away orders, rotate product and break down boxes.
• Clean as you work and maintain a clean working station, person, and kitchen.
• Work within company, local, and state regulatory requirements.

• Proactively work to keep kitchen operations running smoothly.
• Prepare food using recipes and menu items according to records.
• Prepare stock and back stock and set up mise en place according to company standards.
• Maintain a clean and sanitary environment by cleaning as you work, sweeping floors, wiping prep areas, and completing side work and beautification.
• Wash and clean the kitchen, dishes, cooking utensils and equipment.
• Ensure that company, food, safety, and hygiene standards are met.
• Practice good time management skills with the guest experience in mind.
• Cook, prep, rotate, and stock items needed to begin the shift and continually update throughout the shift. Work within the prep list and company standards and practice FIFO.
• Maintain equipment health by cleaning, troubleshooting, and communicating needs to management.
• Follow intended procedures for equipment use and check equipment daily.
• Any other duties/tasks as assigned.

• Be able to reach, bend, stop and frequently lift, push, and pull up to 50 pounds.
• Be able to work in a standing position for long periods of time and in fluctuating temperatures due to the need to enter the freezer, be on the cooking line, and outdoors on the patio space.
• Be 18 years of age.
• Ability to pass menu and recipe tests with reasonable amount of preparation time.
• Proven experience working as a cook or similar role.
• Ability to actively listen, thrive in a team environment, and manage time.
• Flexibility in frequently changing tasks.
• Willingness to follow instructions and ask questions seeking clarification if needed.
• Initiative to continually expand knowledge regarding food preparation and trends.
• Hands on experience with commercial cooking equipment.
• Knife skills and knowledge of cutting and cooking methods and best practices.
• Standard knowledge regarding butchering, kitchen equipment, receiving practices, mandated regulations, and recipe adherence.
• Aptitude for multi-tasking.