Cook Job Fredericksburg Virginia USA,Restaurant/Food Service

Location: Fredericksburg

Cook

The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers.

Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products.

The following functions have been determined to be essential to the successful performance of this position. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members.

I. PRE-OPENING

Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes:

Turn on equipment used in the preparation of products, for example, the dough proofer.
Review the prep list prepared by management to determine how much of each item needed will be prepared for the day.
Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in.
Prepare dough for different types of pizza crusts following the job aids posted in the restaurants.
Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator.
Operate computer system to take orders.

II. OPEN HOURS

A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, bread sticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time.

B. The process of making a pizza involves these integral steps:

Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it.

Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place.

Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer.

Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven.

From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted.

Other items as ordered by the customer are prepared following standard written recipes and procedures.

Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked.

Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout.

C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system.

D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment.

III. CLOSING

A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps:

Clean out the reach-in cooler using hand towel and soapy water.

Clean top and front of oven using hand towel and soapy water.

Cover all food items with clean stainless steel cover(s) or plastic cover.

Clean all stainless with hand towel and soapy water.

Clean out the inside of make table.

NON-ESSENTIAL:

The following are job functions customarily performed by the person responsible for this position, but are not…