Cook

Description

Job purpose

To provide the best possible dining experience for every Guest. By delivering excellent customer service and quality in every product we offer, and by addressing the Guests’ needs and anticipating their requests. Always recognize each and every Guest.

Key responsibilities and accountabilities

• •Turn on all equipment and get sanitizer bucket.
• •Independently perform moderately difficult tasks in preparing small quantities of quickly prepared foods.
• •Wash, scrape, peel, cut and prepare fruits and vegetables.
• •Foods cooked include but not limited to sausage patties, bacon, turkey sausage, turkey bacon and smoked sausage.
• •Cook eggs, Texas toast, pancakes, French toast, etc.
• •Prepare and pan up breakfast items for the next day and store in walk-in.
• •Cook steaks, chops, cutlets, hamburgers, hotdogs, chicken breasts, ham and similar items.
• •Label all food removed from its original packaging.
• •Clean pots, pans, counters, tables and kitchen equipment.
• •Sweep and mop floors.
• •Clean and straighten work area.
• •May be assigned and required to perform all other tasks to support meal production, service, breakdown, overall cleanliness of the cafeteria and related work areas, and all other business objectives.

Southern Foodservice Management Standards

• •Be friendly, courteous & smile at all times. Remember, nothing is more important than waiting on our Guests. Be pleasant with customers, speak, say thank you.
• •Notify manager immediately with customer complaints.
• •Use safe food handling procedures at all times. Following the Serv-Safe requirements and SFM personal appearance policy, such as: Wash hands when starting shift and as needed. Personal hygiene, clean and proper uniform, fingernails short, clean and no polish. No wearing loose hanging jewelry. Change gloves often and when switching tasks.
• •Read, understand and follow SFM’s Employee Handbook. Ask for clarification on any item you do not understand.
• •Clean uniform: Top, pants, hat or hairnet, apron and nametag must be worn at all times when in the workplace.

Requirements

Physical Requirements

• •Strength : Standing 40%, walking 60%
• •Movement of Objects : Light Lifting, Light Carrying Light Pushing, Light Pulling, Climbing or Balancing: Occasional
• •Stooping: Occasional
• •Reaching : Frequent
• •Handling : Frequent
• •Talking/Hearing : Frequent
• •Seeing : Frequent
• •Temperature Variation : Frequent