Cook

POSITION SUMMARY
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS

• Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%)
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%)
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%)
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%)
  
  NON-ESSENTIAL FUNCTIONSAssist in prep work of vegetables and condiments as required for the next shift. (2%)