Cook

Duties & Responsibilities:

Responsibilities and essential job functions include but are not limited to the following:

Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.

Knows and complies with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.

Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period.

Portions out food products before cooking according to standard portion sizes and recipe specifications.

Maintains a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.

Follows proper plate presentation and garnish setup for all dishes.

Handles, stores, and rotates products properly.

Follows the closing checklist to close the kitchen properly.

Attends all scheduled team member meetings.

Requirements

Required Knowledge, Skills, and Abilities:

The requirements below represent the required knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Previous restaurant experience is not required but preferred.

Ability to read and understand simple instructions.

Ability to write simple correspondence.

Ability to effectively present information to customers and other team members.

Ability to add and subtract two and three-digit numbers and perform these operations using units of American money.

Must have exceptional hygiene and grooming habits.

Food Handler Certification is required.

Physical Requirements:

A team member must meet the physical demands described here to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Constant standing/walking

Occasional stooping/kneeling

Occasional pushing, pulling, lifting, or carrying up to 60 pounds

Occasional ascending or descending ladders, stairs, ramps

Constant working in a hot, wet, humid, and loud environment for long periods

Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine

Constant receiving detailed information through oral communication

Constant talking, expressing, or exchanging ideas using the spoken word

Constant clarity of vision at near and/or far distances