Cook-On-Call Summary This is an on-call position only. The Cook is responsible for preparing and cooking a variety of menu items quickly and efficiently, ensuring that dishes are cooked to order and meet quality standards. This role involves working in a fast-paced kitchen environment, maintaining cleanliness, and adhering to health and safety regulations. Essential Duties and Responsibilities include the following. Other duties may be assigned.
Prepare and cook a variety of menu items, including breakfast items, sandwiches, burgers, and other short-order dishes, according to established recipes and standards.
Ensure that all food items are cooked to the appropriate temperature and presented attractively.
Monitor cooking times and temperatures in accordance with federal, state, and local regulations.
Organize and maintain work areas, coolers, and storage areas.
Clean, maintain, and regularly care for kitchen equipment.
Maintain the dish room and ensure that all dishware, utensils, pots, and pans are thoroughly cleaned and sanitized.
Complete side work and deep cleaning assignments correctly and in a timely manner.
Maintain prep and stock to shift par levels.
Assist as needed with inventory and deliveries.
Monitor waste and other food cost controls.
Communicates and works collaboratively with other staff.
Assist in training new kitchen staff.
Inspect the premises to ensure compliance with health, safety, and sanitation regulations.
Provide prompt and courteous service and interact cordially with staff and guests.
Participate in the preparation, storage, transport, and delivery of catered meals, as needed.
Address complaints and concerns promptly and courteously, notifying the supervisor of any issues.
Become familiar with and follow emergency procedures for fire, medical emergencies, and other situations that may arise in the kitchen.
Supervisory Responsibilities
This position supervises a kitchen crew and may oversee food service preparation at multiple sites.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must have prior experience with relevant tools and industrial cookware is required.
Must be able to lift and carry supplies and equipment up to 50 lbs throughout shift
Place items on high and low shelves in store rooms, service areas, walk-in coolers and freezers
Must have the ability to prepare a variety of short order meals
Must have effective communication skills
Must have strong multi-tasking abilities
Must be able to bend, stoop, reach, wipe, lift and grasp
Must have sufficient mobility to move and operate in confined work area
Must be able to work inside and outside the restaurant
Must be able to work with all menu products
Must be able to read tickets, recipes and product specifications, and observe silverware for cleanliness
Must be able to stand and walk the duration of a 4-to-10-hour shift
Must be able to hear well in a loud environment to respond to employee and guest needs
Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling.
Must be able to work with potentially hazardous chemicals
Must be able to tolerate temperature changes in kitchen and freezer areas
Education and/or Experience
High School Diploma or GED with at least two years related experience and/or training; or equivalent combination of education and experience.
Food Handler Certification or completion within 30 days of hire, Food Safety Manager Certification preferred.
Wage
$17.00-$20.00 per hour DOE
