POSITION SUMMARY: MUST HAVE WEEKEND AVAILABILITY

AM/mid shift cooks are primarily responsible for carrying out the duties that are specific to

cooking food on the grill. breakfast, lunch or dinner at assigned

kitchen station including set-up and breakdown of station in accordance with

Company standards and safety and sanitation policies.

RESPONSIBILITIES:

· Grill or cook all items according to specified requirements.

Regulate temperature of broilers, grills.

· Sets up, clears and breaks

down work station.

· Follows written and oral

instructions regarding menus and standardized recipes. Prepares selected food

as directed in accordance with portion sizes and quality standards.

· Prepares a wide variety of

menu items such as roasting, broiling, baking, frying, steaming and stewing

meat, fish and poultry.

· Controls waste and maintain

food cost.

· Utilizes a variety of

kitchen equipment including small and large pieces. Follows safety procedures

regarding the operation of equipment to avoid personal injury and damage to the

equipment.

· Cleans working and storage

areas, tools, equipment and floors as needed.

· Disassembles and assembles

component parts and accessories for cleaning kitchen equipment.

· Maintains and develops

teamwork and open lines of communication with coworkers and supervisors. Treats

Manager and coworkers with professional respect.

· Maintains all sanitation

requirements including product rotation, temperature maintenance, and storage

procedures, cooling requirements, and handling techniques.

· Maintains all policies and

procedures as trained for food preparation. Continually and properly train and

re-train in all areas of food preparation, safety, and sanitation.

· Responds professionally to

all questions and requests. Provides customers with the highest level of care

and excellent service.

· Tasks and responsibilities

may be added or revised based on the volume of business and the need for the

work to be completed at the present time.

· Additional tasks and

responsibilities may be assigned at the discretion of the Manager. Tasks and

responsibilities may be added or revised based on the volume of business and

the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND

ABILITIES:

· Ability to read, write and

make mathematical calculations. · Work well without supervision, motivates

others, shows initiative and desires to get things done

· Ability to maintain food

quality no matter what the business and staffing level

· Ability to work from and

maintain production records and follows recipes.

· Ability to grill cheese, meats, poultry, and vegetables by following set

procedures and grilling times.

· Ability to maintain food

quality no matter what the business and staffing level.

· Ability to adapt to change,

new situations, changes in staffing and procedures.

· Ability to absorb a large

amount of information in a short period of time.

· Work well without

supervision, motivates others, shows initiative and desires to get things done.

· Required to work nights,

weekends, and/or overtime.

EXPERIENCE:

· Previous experience in

Kitchen preferred.

PHYSICAL ABILITIES

· Must be able to lift and

pull boxes, pans, and trays up to fifty (50) pounds.

· Must be able to stand on

hard surfaces up to eight (8) hours. 

· Position also involves

bending, stooping and walking.

· Operates in a working

environment that is subjected to varying levels of heat and noise,

REQUIRED PERSONAL PROTECTIVE

EQUIPMENT:

· Closed toe, non-canvas and

non-skid soled shoes.