Job Summary:

Primary responsibility is to ensure the proper preparing and cooking of food to be served with proper assembly and spec recipe presentation before they are expedited and delivered to our guests.

Duties / Responsibilities/ Job requirements:

• Ability to accurately read food tickets and correctly prepare and plate all food dishes as per the companies spec recipe within an acceptable time range that is detailed in the best in class service standards.
• Ability to promptly inform all Managers of any long time check, as per the company ticket time standards.
• Working knowledge of all food recipes and specs to ensure quality assurance of all food products.
• Working knowledge and consistent focus on food safety standards.
• Ability to promptly inform all Managers of any significant issues, especially food safety concerns, subpar food products, long time checks or recooks.
• Ability to maintain a favorable working relationship and the ability to communicate clearly and respond promptly to the needs of guests, managers and employees.
• Ability to maintain a calm demeanor in a fast paced, high intensity environment.
• Adheres to all company rules and policies as described in the staff handbook.
• Ensures a safe working environment to reduce the risk of food borne illnesses, injury and accidents.
• Constantly maintain the dish, cook and expo line in a clean and sanitary manner.
• Maintain personal health and sanitation standards at all times.
• Ability to stock and restock items on the line as needed.
• Completes all job responsibilities in a timely and effective manner.
• Performs all other duties and responsibilities as required or requested.
• Ability to accurately count end of the night line count sheets.

Reporting Relationship:

Kitchen Manager, Manager on duty, General Manager, Divisional Manager

Compensation

The Cook position will be compensated as a BOH position and reflect on the labor report for the BOH. All BOH positions are paid at minimum wage rate or higher and are not tipped out. Pay rates for the cook position should be discussed by the General Manager before acceptance of this job description.

Physical Requirements

• The Cook position might include the ability to withstand frequent exposure to high and low temperatures, smoke, and steam. There is also frequent contact with sanitary latex gloves, sanitation solutions, all food products to include, but not limited to: meats, poultry, seafood, shellfish, dairy and produce items.
• While performing the duties of this job, the employee is regularly required to stand for periods of time up to 10 - 12 hours in a shift and have to ability to be able to stoop, bend, reach, carry, push and lift up to 75 pounds. The cook must have good flexibility and be able to perform repetitive motion of the wrists, hands and fingers. Must be able to perform all job duties on wood, tile, concrete and/or sand surfaces.

Special Requirements

A Florida Food Safety Certification is required within 30 days of being hired.

Summary

This job description is a summary of duties and is not designed to contain an exclusive listing of duties or responsibilities that are required. The cook job description and duties may change at any time with or without notice. By signing below, you should understand that a job description is not a contract; is neither complete nor permanent; it can be modified at any time. Also, at the request of management, any employee may be asked and expected to perform additional duties, responsibilities or projects with or without notice. Employee's signature below constitutes the employee's understanding of the requirements, essential functions and duties of the cook position.