Cook

• Cooks work in the following areas and may be assigned to one or more areas – meats, vegetables, pasta and salads.
• Able to multi-task and work efficiently, effectively, accurately and quickly to maintain stock of menu items within assigned area

• 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
• Maintain a strong professional image and follow uniform standards.
• Keep assigned area clean and walk-ins, reach-ins clutter free with restaurant issued cleaning supplies
• Maintain master knowledge of food items and recipes to prepare food.
• Wash dishes as necessary.

• Be flexible and able to assist, including preparation and closing in all areas in the back of house (salads, meats, vegetables,) when needed.
• When closing, discard, restock and maintain all food items.
• Ensure proper food safety and sanitation standards at all times to guarantee guest safety.
• Maintain organized walk-ins, complete cleaning/operational checklists.
• Maintain attendance in accordance with the employee handbook.
• Other duties, tasks and/or projects as assigned.

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. Ability to work around high heat.