Cook2- DRYC

Description

Summary

The Cook II is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The cook is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. The Cook II will safely prepare food items while following menu specifications and standard recipes in a quick, timely, and accurate manner.

Essential Duties and Responsibilities include the following:

• •Provide clear direction, instruction and guidance to team members.
• •Organize work assignments and tasks to meet deadlines.
• •Train lower-level cooks in proper equipment usage.
• •Communicate regularly with Cooks and Chefs.
• •Prepare all food items according to standard recipes and menu to ensure consistency of product.
• •Exhibit knowledge, understanding, and application of various cooking techniques.
• •Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
• •Exhibit preparation and knowledge of base sauces, stocks, and soups.
• •Actively participate with staff to cook, prepare, dish-up and assemble food.
• •Demonstrate ability to work the line in different locations.
• •Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top.
• •Maintain a solid knowledge of all food products.
• •Prepare order lists for recipe preparations.
• •Perform all assigned sidework to include replenishing/restocking work station with supplies.
• •Adheres to control procedure for food costs and quality.
• •Rotate all products on the first-in, first-out philosophy. Properly label and date all products to ensure safekeeping and sanitation.
• •Check station before, during, and after shift for proper set-up and cleanliness.
• •Abide by all health codes and hand washing guidelines and encourage team members to do the same.
• •Fully observe all safety procedures.
• •Strive for picture perfect plate presentation.
• •Perform other duties as assigned by management.

Preferred Qualifications:

High school diploma or GED equivalent.

Formal culinary training.

Pay Range: $21-$25 per hour

Benefits Include:

• •Paid Sick time
• •Vacation Time
• •Health insurance for full time employees
• •Discounted meals
• •Flexible hours

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee must be able to tolerate extended periods (6 or more hours) of standing, occasionally required to , reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We are an E Verify employer