Cook

Description

Summary: While clocking in as Cook you will be in a back-of-house role responsible for preparing food items according to recipes and brand standard while following food safety procedures.

Key Responsibilities:

• •Prepare all food for in store, drive thru, and catering orders according to brand standard recipes.
• •Complete daily food prep according to the established product amount required.
• •Clean and sanitize the kitchen area to maintain food safety.
• •Receive food deliveries, stock, date, and rotate products to assure freshness.
• •Check refrigeration temperatures daily
• •Log waste
• •Answer incoming customer phone calls if manager or lead is not present
• •Prepare food to recipe standards

Knowledge, Skills, and Abilities

• •Consistent and reliable attendance is an essential function of the Cook job.
• •Maintain a professional appearance and grooming standards as outlined during the hiring process
• •Learn and understand the entire food menu to brand standards.
• •Comply with all safety requirements as outlined in the training program.
• •Comply with all local and company-required food handling permit requirements.
• •Must be able to perform repetitive tasks, work alone and work as a team with others, work under stress, meet strict quality control standards, and interact with people.
• •Ability to understand and implement written and verbal instruction. No previous experience required.

Physical Demands:

Will be required to work in a fast-paced environment for periods of up to 4 hours or more with constant exposure to hot equipment. The physical demands are long periods of standing and walking on hard surfaces, occasionally in warm temperatures. Frequent lifting, bending, reaching, and stooping. Must have the ability to verbally communicate with others. Must have the ability to push, lift, carry and transfer up to 50 pounds with assistance when necessary.

Work Conditions:

• •Sudden changes in temperature in work area and while outside.
• •Fumes from food odors.
• •Cramped quarters including walk-in freezer and cooler.
• •Hot surfaces/tools from ovens up to 400 degrees or higher.
• •Sharp edges and moving mechanical parts.