Position Summary: The cook is responsible for preparing and/or directing the preparation of food to be served to the restaurant's standards of excellence. Once critical role of the cook is to adhere to the established food production programs and procedures of the restaurant. Cooks must comply with all use of facility supplies and equipment to minimize loss, waste and fraud. Cooks are essential to the success of the restaurant, and are a key ingredient to the following areas:
Operational Excellence
Perfect Execution
Customer Service
Cooks will have the following skills, knowledge and attributes:
Prepares or directs preparation of food served using established production procedures and systems
Correctly prepares all food served following standard recipes and special diet orders
Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved
Portions and plates food for serving
Follows proper food preparation and handling techniques
Stores food properly and safely, marking the date and item
Maintains daily production records
Complies with established sanitation standards, personal hygiene and health standards
Reports necessary equipment repair and maintenance to supervisor
Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation