Cook III

Part I
Position Title: Cook III/Prep Cook
Department: Operations
Reports To: Kitchen Manager or Concept Manager
Status: Non – Exempt
Class: Full Time

Part II

Broad Functions: Responsible for preparing and portioning food products and 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 equipments (dicing, chopping, creating sauce for use by line, slicing meats on slicer, portion control etc.) to minimize loss, waste, injury and fraud.

Part III

Main Duties and Responsibilities:
1. Prepare or direct preparation of food served using established production procedures and systems.
2. Determine amount and type of food and supplies required using production systems.
3. Creating and assembling food products/ short order cooks
4. Comply with established sanitation standards for both personal hygiene, and health standards.
5. Store food properly according to health standards including proper rotation.
6. Report necessary equipment repair and maintenance to supervisor.
7. Correctly prepare all food served following standard recipes and according to brand specs.
8. Following proper portioning controls as indicated by brand standards
9. Maintain daily production records.
AREAS Cook III Job Description
10. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
11. Record temperature of food items, equipment and storage products on appropriate logs. Complete food temperature log before service.
12. Perform other related duties as assigned by the kitchen Manager or manager-on-duty
13. Prepare and serve food for special functions as assigned.

Part IV

Skills and Qualifications:
1. Verbal and written communication is essential, able to read, speak and understand the English language in order to read kitchen recipes, safety and OSHA compliance and training etc.
2. Good team work approach to daily tasks
3. Preferably a minimum of 1 year of experience in kitchen preparation

Part V:

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to: stand for long periods of time, use hands and fingers, and be able to handle, feel, communicate verbally, and hear. The associate is frequently required to reach with hands and arms, climb, balance, taste and smell. The associate is also occasionally required to walk, stoop, kneel, crouch, crawl, and either lift or move up to 75lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus. Be able to work in a standing position for long periods of time.
Job Description Acceptance:
I have received, reviewed and fully understand my job description. I further understand that I am responsible for the satisfactory execution of the essential functions described therein, under any and all conditions as described.