Description

Pay Range: $16.00- $21.00 per hour

Under the Food Service Manager supervision, the Kitchen Cook performs the following duties:

TYPICAL DUTIES & RESPONSIBILITIES

• Supervise, delegate and prepare food items and set-ups for both cold and hot line tables
• Prepare and fill orders in a timely manner
• Maintain quality control of foods served by ensuring proper rotation and storage in accordance with applicable health codes and company standards
• Maintain company standards for presentation of food with respect to appearance, taste, temperature and portion size
• Monitor customer food item requests and serve “off ticket” side orders and requests
• Provide specified inventory, at all times, of necessary food preparation ingredients
• Assist in planning, setup and maintenance of cleaning schedule for kitchen and kitchen equipment
• Coordinate and communicate with other shifts regarding special orders, food stock replenishing, service, equipment maintenance and problems with food service that may occur
• Inspect kitchen on a continuous basis for cleanliness and safety
• Verify satisfactory completion of closing checklist
• Set example for compliance will all company policies and directives
• Assist in training for all new prep and line cooks and dishwashers
• Other duties as assigned

QUALIFICATION GUIDELINES

Any combination equivalent to, but not limited to, the following:

Training/Education:

• A High School Diploma or G.E.D. certificate

Experience:

• Some experience and/or training and serving of hot and/or cold food in a food service setting
• Knowledge of health codes applicable to food service, proper food storage, rotation and cleaning techniques
• Experience using commercial kitchen equipment

Ability to:

• Read, understand and follow recipes in English
• Perform simple arithmetic calculations related to food preparation
• Provide direction to support staff
• Promote teamwork with those contacted in the course of work
• Work in an accurate manner in a fast-paced environment
• Communicate orally and in writing with supervisors, co-workers, vendors and customers in a manner able to be understood
• Maintain a clean and safe environment for coworkers and customers
• Comply with company standards and directives

Physical Requirements/Working Conditions:

• Stand for long period of time (up to 8 hours)
• Push, carry and lift large equipment and supplies up to 50 pounds
• Bend, stoop and kneel to retrieve food preparation items
• Extend arms overhead and reach for products and boxes
• Work both inside and outside in wet and/or dry, hot and/or cold conditions
• Perform multiple tasks in a fast-paced environment
• Comply with health code requirements

Special Requirements:

• Must be available to work various shifts as needed