Cook

CLASSIFICATION: Hourly, Non-Exempt

JOB SUMMARY: Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Responsible for appropriate use of facility, supplies and equipment to minimize loss, waste, and fraud.

ACCOUNTABLE TO: Restaurant General Manager / Training General Manager

WORK TO BE PERFORMED:

• Prepares or directs preparation of food served using established production procedures and systems.
• Determines amount and type of food and supplies required using production systems.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Sets steam table.
• Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times (including dishwashing)
• Cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.
• Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned

GENERAL RESPONSIBILITIES:

1. Supports the Mission, Values and Vision of California Fish Grill and the facility.
2. Supports, cooperates with, and implements specific procedures and programs for:

• • Safety, including precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs.
  • Confidentiality of all data, including food preparation.

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• • Quality Assurance and compliance with all regulatory requirements.
  • Compliance with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.

1. Supports and participates in common teamwork:

• • Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.
  • Uses tactful, appropriate communications in sensitive and emotional situations.
  • Follows up as appropriate with supervisor, co-workers or guests regarding reported complaints, problems and concerns.
  • Promotes positive public relations with family members and guests.

ADDITIONAL DUTIES

Performs other duties and responsibilities as required or requested.

KNOWLEDGE, SKILLS AND ABILITIES

STRONG WORKING KNOWLEDGE OF:

• • • Restaurant operations
    • Food Safety and Sanitation
    • Quality Guest Service
    • Safe work habits and procedures (e.g. knife handling, lifting, carrying trays/bus tubs, etc.)
    • Company rules and procedures, in compliance with and including state and federal laws

ESSENTIAL SKILLS:

• • • Moderate reading and writing skills
    • Proficient interpersonal relations and communicative skills
    • Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or less
    • Manual dexterity
    • Auditory and visual skills
    • Ability to follow written and oral instructions and procedures
    • Required to know and follow safe work practices and be aware of Company policies and procedures related to job safety, including rules and regulations

CORE COMPETENCIES:

• • • Takes Initiative
    • Adaptability
    • Strong Teamwork
    • Ability to work at Fast Pace