TITLE: Cook, non-exempt
REPORTS TO: Team Leader or Manager on Duty
PURPOSE OF POSITION: To prepare food on daily menu in assigned area in accordance with current Plentiful Food Guidelines and general housekeeping standards
Core Competencies:
Cooks work in the following areas and may be assigned to one or more areas – meats, vegetables, bakery (including pies and breads), and salads. Core competencies include:
Speak and understand conversational English, read menus in English including comprehension of basic measurements and equivalents
Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area
Maintain a positive attitude in accordance with our Attitude of Service and 4-Point Mission of Service
Essential Job Functions:
Read English menus to accurately and quickly prepare menu items for the day and in accordance with projected ratios no later than 10 minutes prior to opening unit
Check for and prepare leftovers in accordance with current Plentiful Food Guidelines Effectively prioritize tasks to prepare time extensive recipes first, make quality checks, measure temperatures through the use of a restaurant issued thermometer
Visually observe food and discard food items not to MCL standard. Track and inform management of any food items discarded
Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies
Effectively communicate with Lead Expeditor, Team Leader and/or Manager on Duty on run out items, changes in menu, issue or concerns with timeliness, etc.
Follow safety standards outlined in the Current Annual Plan and unit guidelines when cooking and handling restaurant equipment
Maintain master knowledge of food items and recipes to prepare food.
Other Responsibilities include, but are not limited to:
Be flexible and able to assist, including preparation and closing in all areas in the back of house (salads, meats, vegetables, bakery) when needed.
When closing, discard, restock and maintain all food items in accordance with the current Plentiful Food Guidelines.
Transition next shift cook on current day’s progress, menu items and set-ups completed.
Prepare set-ups, maintain organized walk-ins, complete cleaning/operational checklists.
Timely prepare catered or bulk carry out items in accordance with current Plentiful Food Guidelines, recipes and manager instruction for order.
Maintain attendance in accordance with the employee handbook.
Other duties, tasks and/or projects as assigned.
General Physical Demands for the Position:
Cooks will regularly stand for long periods of time, bend, stoop, turn, lift, talk, walk, walk on uneven ground, carry and lift up to fifty (50) pounds. Team lift is required for anything over twenty-five (25) pounds or any awkward lifting.
Resources:
Cooks promote the company through the quality in the product they serve, the station they attend and their attitude. Flexibility, teamwork and excellent customer service are imperative in this role. Below are materials to use to maintain and improve work performance. Questions can be addressed to the Lead Expeditor or manager on duty.
Current Plentiful Food Guidelines and Menu Cycles
Current Annual Plan including our 4-Point Mission of Service and our Attitude of Service
Current Job Description for Cooks
Food Identification Flashcards, recipe cards
Training Checklists (TCLs for stations in which you are assigned)
Material Safety Data Sheets (MSDS)
Department of Health Guidelines (ask management on duty for relevant material)
Development Plan/Career Path:
Cooks are an hourly position with opportunities to promote into a Kitchen Team Leader and above.
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