Cook

• Prepare all food items according to the menu in a safe, sanitary and timely manner.

• Follow recipes, portioning and presentation specifications.

• Operate standard kitchen equipment safely and efficiently.

• Clean and maintain work station in practicing good safety and sanitation.

• Assist with the cleaning and organization of kitchen and equipment.

• Adhere to all sanitation and food production codes.

• Restock items as needed throughout the shift.

• Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy.

• Responds to issues or concerns that may occur in a timely and professional manner.

• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.

• Oversees proper food handling and utilization of all foods to prevent contamination, cross-contamination, increase quality, and reduce cost.

• Suggest menu or recipe changes to utilize leftovers and other supplies.

• Cleans all food service equipment, kitchen, and food storage areas.

• Efficiently uses time to complete assigned work.

• Ensures proper temperature of all coolers and records daily.

• Record Temperature of food as specified in state regulations.

• Maintain complete knowledge of all food items on current menu and specials.

• Assist other cooks as time and schedule allow.

• Assists in creating a work schedule for all kitchen staff.

• Opening and closing procedures.