CookPurpose Statement Prepares and cooks food menu items according to specified procedures. Primary Activities
- Prepares, or assists in preparing, seasons and cooks food in appropriate quantities as instructed and in accordance with recipes and procedures.
- Must verify that prepared food meets established requirements for quality before it is served to the guests.
- Measures, washes, cuts and prepares food ingredients as required in accordance with established recipes.
- Assists with simple landscape maintenance and changing reader-board daily.
- Responsible for cleaning food preparation areas, cooking surfaces and utensils throughout the work shift.
- Maintains sanitation, health and safety standards in work areas.
- Operates all restaurant kitchen equipment and appliances in the process of preparing food, in accordance with equipment usage guidelines.
- Cleans, stocks and restocks workstations throughout work shift.
- Responsible for stocking and organizing product and supply deliveries to the restaurant.
- Helps manage food items in restaurant following restaruant industry standards of First In First Out (FIFO).
- Responsible for marking expiration dates on food items when required.
- Must inform management staff before disposing of expired food items for inventory control.
- Maintains familiarity with and follows all policies and procedures of the job as a Shoney's Team Member.
- Must present a professional appearance in accordance to Shoney's established uniform standards.
- Mantains a good, professional and courteous working relationship with management and co-workers.
- Maintains regular and predictable attendance.
- Performs all other job duties as assigned by the manager in charge of the shift.
Education and ExperienceRequired
- Must be at least 18 years of age to operate food preparation equipment.
- Basic communication skills sufficient to understand and execute instructions.
- Excellent interpersonal skills and the ability to interact positively and professionally with all coworkers and guests at all times.
- Knowledge of and experience with basic food handling and sanitary guidelines.
- Ability to organize work, perform multiple job tasks and maintain composure during peak operational periods.
- Preferred candidate will have prior experience as a cook or in food service and/or preparation in a family dining restaurant
Physical Requirements
- Continuously utilizes near vision, color definition, speech, hearing, manual/bi-manual dexterity.
- Reaches at, above and below shoulder level frequently.
- Uses fine motor skills.
- Frequently lifts/carries, pushes and pulls up to 30 lbs, stands and walks.
- Occasionally bends and twists at waist, stoops, squats, kneels, and lifts/carries, climbs ladders or step stools, pushes/pulls up to 50 lbs.
Work Conditions and Hours
- Normal commercial kitchen/restaurant working conditions.
- Frequently exposed to extreme heat while utilizing cooking equipment, sharp utensils and works closely with others; occasionally exposed to extreme cold, wet/humidity, noise/vibration, fumes, odors, dust, mist, cleaning chemicals.
- Occasionally works outside. Hours vary according to assigned shift, including weekends and/or holidays, opening or closing shifts.