Cook

LINE COOK JOB DESCRIPTION

Job Class: Non-Exempt                      

Reports To: General, Assistant, or Shift Manager

Job Summary: Directly responsible for all kitchen functions including food inventory, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, and portion/cost control.

Essential Functions and Responsibilities: NOTE: Taco Cabana unilaterally may change the requirements of this job description at any time. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These include, but are not limited to, the following:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

·      Prepares or directs the preparation of food served using established production procedures and systems. 

• Prepares the fresh salsas, fresh waters, and guacamole as needed.

·      Determines the amount and type of food and supplies required using production systems. 

·      Ensures availability of supplies and food or approved substitutions in adequate time for preparation. 

·      Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.

·      Stores food properly and safely by marking dates and items.

·      Reports necessary equipment repair and maintenance.

·      Correctly prepares all food served following standard recipes and special diet orders.  Apportion food for serving.

·      Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.

·      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.

·      Store food properly and safely by marking dates and items and rotating stock.

• Operate dishwashing equipment as needed.

·      Assist in other areas as needed.

• Perform other duties as assigned

Required Qualifications (includes education, skills, and experience): The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Some high school
• A minimum of 1 year of experience as a line cook.
• Excellent communication skills (verbally interacts with management, servers, team members, and guests)
• Knowledge of workplace safety procedures
• Ability to read and write

    Needed Attributes:

• Dependable, multi-task, good communication
• Able to work with a diverse group of people; team player
• Ability to prioritize and plan work activities, and use time efficiently to complete work in a timely manner to meet deadlines

Working Conditions and Physical Effort: 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 essential functions.

• Restaurant kitchen environment

·      Hazards may include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping

·      Work normally performed in a hot, damp environment

·      Exposure to heat, cold, and some chemical exposure

• While performing the duties of this job, the employee is regularly required to talk or hear
• This position requires frequent manual dexterity in combination with eye/hand coordination such as keyboarding and handling of equipment
• The employee frequently is required to use hands or fingers, handle, or feel objects, tools, or controls.
• The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
• Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.
• The employee is frequently required to stand and walk (majority of shift)
• The employee must frequently lift and/or move up to 50 pounds
• The noise level in the work environment is usually medium