Job Description
Prepare, season, and cook soups, meats, vegetables, desserts, or other food in the restaurant
Responsibilities and Tasks
Understand and use government health regulations
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices
Set up cooking line with day’s necessities, including inspection of equipment
Read work order, instructions, formulas or processing charts following recipes
Turn or stir foods to ensure even cooking
Season and cook food according to recipes
Observe, weigh, measure, mix ingredients according to recipes and test foods to determine if they have been cooked sufficiently using methods such as tasting, smelling, or piercing them with various kitchen utensils or equipment
Regulate temperature of ovens, broilers, grills, and roasters
Bake, roast, broil, and steam meats, fish, vegetables, and other foods
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Process orders from the point of sale system in a timely manner
Assists in serving prepared food from steam table as well as their preparation
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
Portion, arrange, and garnish food, and serve food to waiters or members
Substitute for or assist other cooks during emergencies or rush periods
Breakdown and cleaning of station including area in the walk in
Carry out any additional requests of supervisors
Required Skills
Listening, Writing, Service Orientation, Use of knives, Government Health Regulations, Cook Meats, Prepare Specialty Foods, Bake Food Items, Commercial blenders, Charbroilers, Commercial cutlery, Commercial ovens, Rotating rack ovens, Salamander ovens, Food safety labeling systems
Work Context
Requires using hands to handle, control, or feel objects, tools or controls, Requires walking, Requires standing, Requires bending or twisting, Requires repetitive movement, Requires contact with members, Requires working in very hot (above 90 F degrees) or very cold (below 32 F degrees) temperatures, Potential exposure to minor burns or cuts, Requires being exact or highly accurate, Requires meeting strict deadlines, Requires coordinating or leading others in accomplishing work activities, Requires work with others in a group or team, Includes responsibility for the health and safety of others, Includes responsibility for work outcomes and results, Requires wearing common protective or safety equipment, Job tasks are performed in close physical proximity to other people
Required Education
License, Certificate or Registration
Food Handlers Card