PM COOK - FULL TIME

Primary Responsibilities:

 Sets up station with necessary items to produce menu items per shift checklist.

 Requisitions any items needed from purchasing agent before end of shift.

 Produces orders for customer per spec sheets.

 Checks banquet and prep sheet for future functions and functions for that night.

 Makes Executive Chef and Sous Chef aware of any problems during shift (e.g. “86” items,

personnel problems, production problems).

 Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted

side work schedules.

 Closes kitchen and signs in keys at Front Desk.

 Helps out in any area where needed to ensure smooth operation of department.

Job Specifications:

Physical Demands: Requires ability to stand/walk for significant periods. Requires ability to

communicate orally to kitchen/hotel staff. Requires ability to bend, stoop, reach, stretch.

Requires ability to taste and smell cooked foods. Requires ability to whip and stir. Requires

ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.

Environmental Conditions: Inside: protection from weather conditions, but may experience

varying kitchen temperatures.

Essential Skills: Requires familiarity with applicable franchise standards and procedures.

Requires knowledge, skill, and ability in setting up and working dinner line station and in

preparing health/sanitation standards and procedures.

Educational/Vocational Preparation: High school graduate or equivalent preferred.

Minimum of six months to a year line experience preferred.

Hazards: May include, but not be limited to, cuts from broken glass or kitchen equipment,

burns, slipping, tripping. May work under extreme temperatures.