Job Summary:

The Cook will efficiently prepare and cook food in restraurant setting.

Supervisory Responsibilities:

Duties/Responsibilities:

• Prepares batches of food that are cooked to order or kept warm until ordered and sold; this may include such food items as hamburgers or fried chicken.
• Operates large-volume cooking equipment such as griddles, grills, or deep fryers.
• Prepares, washes, and cuts food to be cooked.
• Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders.
• Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions.
• Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Excellent verbal and written communication skills.
• Basic understanding of or ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or ability to learn food-handling techniques, preparation, and cooking procedures.
• Ability to work efficiently and quickly.
• Must be able to work well as part of a team.
• Must be able to work well under pressure.
• Ability to maintain personal cleanliness.

Education and Experience:

• High school or vocational school coursework in kitchen basics, such as food safety, preferred.

Physical Requirements:

• Must be able to work early mornings, evenings, weekends, and holidays.
• Must be able to lift up to 50 pounds at times.

Required Skills & Abilities:

1. Able to lift 50 pounds 2. Able to stand for long periods of time (8 hours or more) 3. Able to work in a team 4. Willing to do repetitive work 5. Honest 6. Dependable 7. Neat appearance and presentation of self to others