Chef/Cook

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.

RESPONSILIBILITIES

Prepare or direct preparation of food served using established production procedures and systems. Determine amount and type of food and supplies required using production systems. Ensure availability of supplies and food or approved substitutions in adequate time for preparation. Set steam table; serve or ensure proper serving of food for line.

Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.

Store food properly and safely, marking date and item.

Report necessary equipment repair and maintenance to supervisor.

Task List - Cook

• Correctly prepare all food served following standard recipes and special orders.
• Plan food production to coordinate with serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Apportion food for serving.
• Maintain daily production records.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Complete food temperature checks before service.

Other Duties

Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances.

Prepare and serve food for special functions as assigned.

Equipment/machines used in the performance of this job

The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.  This list does not construe an inclusive list of kitchen equipment.

ACCOUNTABILITIES:

• Reports to work on time each day.
• Dresses according to company policy.
• Keeps immediate supervisor informed of all business matters pertaining to all areas of responsibility. Takes prompt action to resolve problems or barriers and suggest alternative solutions or actions when necessary.
• Performs all duties in a timely, effective, and proficient manner in accordance with established company policies to achieve the expected results of the position responsibilities.
• Maintains favorable business relationships with peers, field staff, vendors, and other company team members to foster and promote a cooperative and harmonious working climate.
• Demonstrates effective project management, communication, and follow-up skills at all times.
• Performs other duties and special projects as required that affect the GrillSmith concept.
• Maintains strict confidentiality with information or knowledge considered sensitive or confidential in nature.
• Job duties, tasks, work hours and work requirements may be changed at any time.
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules and regulations. 

QUALIFICATION REQUIREMENTS:

To perform this job successfully, the individual must be able to perform all job responsibilities and accountabilities. The items listed in the job description are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION, EXPERIENCE & MINIMUM AGE REQUIREMENTS:

Prior experience in related food service positions required High school graduate or equivalent.  Food safety certification required. 

LANGUAGE SKILLS:

Ability to read, write, and communicate in English. Additional or secondary / primary languages are encouraged.

MATHEMATICAL & REASONING ABILITIES:

Calculate figures & amounts. Add, subtract, multiply, divide, statistics, and some advanced math may be required. Understand percentages and projections.

PHYSICAL DEMANDS:

Standing, bending, crawling, using hands to grasp, stoop, reach overhead, sit, walk, maintain fast pace for 8-10 hours at a time. Lift small, medium, large objects up to 50 lbs. lift up to 15 lbs., on a regular basis. Must use senses: taste, smell, sound, sight. Stamina to work 40 hours each week. Be able to work a variety of shifts or varying schedule and / or hours as required. Standing on one’s feet for long periods of time, walking constantly, and communicates for 8-10 hours at a time.

WORK ENVIRONMENT:

Will be exposed to moderate to high noise levels in a restaurant / food-service environment 95% of the time and 5% in a meeting room / office environment with possible extreme heat and or wet, dry, humid conditions. Gas, electric, and other cooking equipment or utensils. Sharp objects, cutters, and knives. Hot water, cold water, cleaning chemicals. Possible harmful fumes or other airborne particles.

TRAVEL:

Minimal travel as needed or required for work-related meetings and events.