Cook is responsible for correct food preparation and consistency, taste and
plate presentation as instructed by the Chef.
Essential Job Functions:
Responsible for correct preparation,
consistency, taste and presentation of food as instructed by the Chef.
Respond to food complaints by correcting errors
immediately to ensure positive guest satisfaction. Works with and assists the service staff and
management to achieve this result.
Perform mainly in one or more areas (sauté,
grill, pantry, prep, etc…) as assigned by the Chef.
Responsible to limit food waste and reports
spoilage to the Chef.
Work with other team members to complete the
objective with other cooks of varying levels of culinary skill and
Ensure that cleanliness and proper sanitation
procedures are followed at all times as instructed. Follows HACCP guidelines for holding and
serving temperatures as instructed.
In addition to
the essential functions listed above, the employee is expected to exercise
honesty, integrity and respect with all clients and co-workers, maintain a
professional appearance and demeanor, demonstrate a positive attitude,
communicate effectively with co-workers and clients, work with accuracy,
efficiency, and attention to detail, respect the work environment and keep it
as neat and clean as possible. Also, the
employee must exercise initiative to learn new skills and tasks and to help
co-workers when possible. The employee is also expected to perform
such other duties and functions as required from time to time.
Ability to work six days per week and adjust
hours to seasonal trends.
ServSafe certification is helpful.
Work with a
variety of commercial kitchen equipment (ovens, mixers, sharp knives).
Fast paced work
environment, must be able to work irregular hours to meet customer needs.
Employee Signature Date