Cook

SUMMARY OF RESPONSIBILITIES

Responsible for preparing 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.

ESSENTIAL RESPONSIBILITIES

Food Preparation:
1. Cook and package batches of food, such as chicken fingers and fries, which are prepared to order or kept warm until sold.
2. Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
3. Measure ingredients required for specific foot items being prepared.
4. Operate large volume cooking equipment such as grills, deep-fat fryers, or griddles.
5. Pre-cook items such as coleslaw in order to prepare them for later use.
6. Prepare and serve beverages such as tea and coffee.
7. Read food orders and/or receive verbal instructions as to food required by guest, and prepare and cook food according to those instructions.
8. Wash, cut and prepare foods designated for cooking.

Sanitation:
1. Maintain clean food preparation areas, cooking surfaces, and utensils.
2. Follow all hand washing and other related personal hygiene policies and procedures.
3. Clean, stock and restock workstations.
4. Complete scheduled cleaning and maintenance on all work areas.
5. Ensure first in first out when using pre-made items.
6. Ensure all pre-made items are properly labeled and used or discarded within the proper time limits.

Quality:
1. Verify that prepared food meets Zaxby’s requirement for quality.
2. Verify that all orders are prepared with the appropriate amounts and types of items.

QUALIFICATIONS

1. Must be at least 16 years of age.
2. Moderate reading and writing skills.
3. Proficient communication skills.
4. Ability to follow written and oral directives.
5. Ability to learn and maintain skills necessary to safely and efficiently operate commercial grade kitchen equipment including, but not limited to: grills, deep-fat fryers, griddles, slicers, coffee machines, dishwasher, chef’s knives.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
2. Employee must be able to stand in one position for extended periods of time.
3. Employee must possess manual dexterity.
4. Employee must be able to work long work period up to 12 hour shifts.
5. Employee must be able to see, talk, and hear.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Work is generally performed in a commercial kitchen, with advanced kitchen equipment.
2. There are some hazardous conditions including, heat, cleaning chemicals and sharps.
3. The noise level in the kitchen and counter areas are generally moderate, but can occasionally be loud.