Razzoos Cook

Summary of Cook Position:

The Cook is responsible for accurately and efficiently preparing and cooking meat, fish, vegetables, soups, and other hot food items. This role includes portioning ingredients, preparing food products prior to cooking, assisting with final plate assembly, and ensuring each dish is plated and garnished according to brand standards. The position is essential in maintaining consistent quality, presentation, and flavor across all menu items.

Licensing Requirements:

Valid Food Handlers Certification

Duties & Responsibilities:

Refer to Daily Prep List at the start of each shift for assigned duties.

Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment

Assume 100% responsibility for quality of products served

Follow all recipes precisely and keep the recipe accessible during preparation.

Know and comply consistently with our standard portion size, cooking method, quality standard, and kitchen rule, policy, and procedure

Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period

Portion food products prior to cooking according to standard portion sizes and recipe specifications

Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment

Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating

Follow proper plate presentation and garnish set up for all dishes

Properly handle, store, and rotate all products in accordance with company standards

Assist in food prep assignments during off-peak periods as needed

Properly close the kitchen by following the closing checklist for each station and assist others with completing their closing tasks

Attend all scheduled employee meetings and bring suggestions for improvement

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or director

Knowledge, Skills, & Abilities:

Skilled in cooking, portioning, and preparing a variety of menu items

Knowledge of kitchen equipment, food safety, and sanitation standards

Ability to plate and garnish dishes to standard

Strong attention to detail and quality

Team oriented and able to work efficiently in a fast paced kitchen environment

Qualifications:

Must be 18 years of age or older

Some experience in kitchen preparation and cooking preferred, but willingness to learn necessary skills

Must be able to communicate clearly with managers, kitchen and dining room personnel

Must be authorized to work in the U.S.Work Environment / Physical Demands:

Expected to keep work location a safe and healthy work environment. Utilize basic safety measures to keep the work environment safe. Report any safety concerns to your supervisor. Where safety rules or best practices require that protective clothing/glove/shoes/equipment to be worn, or apparatus utilized, employees must wear clothing /gloves, shoes and equipment and use the apparatus.

Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prep

Team members are REQUIRED to use cut-resistant gloves when using a knife for cutting food or prepping fruit and vegetables.

Must be able to stand and walk for extended periods throughout the duration of the shift

Must be able to reach, bend, stoop, lift and carry up to 50 lbs. or more Exposure to varying temperatures, hot (ovens, stoves) and cold (walk ins)
Handling hot pans, knives and breakable dishes

What We Offer:

We…