Essential Job Responsibilities
· Trains new cooks for all proper procedures
· Monitors cleanliness, sanitation, date marking and temperature recording for all cooks. Reports any ongoing issues to management team.
· Demonstrates and promotes teamwork and positive attitudes from all kitchen staff
· Completes regular audits of cook’s line and stations as assigned by management
· Obtains daily production schedule and preparation requirements from the Chef.
· Prepares items on production sheets, following established quantities and recipes.
· Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
· Operates and cleans equipment per department procedures after each use.
· Stores, labels and dates all food items according to policy and HACCP guidelines.
· Completes all required documentation, reports, and logs
· Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
· Takes orders from customer and prepare items requiring short preparation time.
· Serves customers in an efficient and friendly manner.
· Completes orders from steam tables and grill and serves customers at multiple stations.
· Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
· Operates and cleans equipment per department procedures after each use.
· Stores, labels and dates all food items according to policy.
· Follows HACCP guidelines to ensure quality and safety of food supply.
· Resolves customer concerns.
· Other job duties that may be assigned.