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Job Description

Job DescriptionBASIC JOB DESCRIPTION
POSITION TITLE: Cook IIDEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous ChefFLSA STATUS: Non-Exempt

EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:High school diploma or equivalent with 3 yrs experience as a Line Cook in all cooking techniques. Equipment knowledge and maintenance. Organizational skills to maximize efficiency. Sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis.
LICENSE OR CERTIFICATE REQUIRED:ServSafe/ or San Diego Food Handlers Card
ESSENTIAL FUNCTIONS/TASKS:

1. Prepare appetizers, soups, salads, entrees, desserts and other food items.
2. Maintain 100% quality food production at all times.
3. Meet timing of food items as required by guest/supervisor.
4. Proper communication with supervisors and co-workers.
5. Maintaining, organizing and rotating inventory.
6. Timely and complete set up of culinary equipment.
7. Maintain clean and safe working area including refrigeration.
8. Assist in the controlling of food costs.
9. Adhere to all safety and sanitation regulations.
10. Maintain and project a positive attitude.
11. Supervise Cook III and Cook IV.
12. Assist in putting away and organizing products daily.
13. Able to work a variety of stations dependent on business needs.
14. Teach and coach lower-level cooks in all aspects of cooking.
15. Must be able to work all stations on hot line, setting up and executing through services hours.
16. Anticipate business levels.
17. Be flexible with schedule and shifts to accommodate business needs.
18. Anticipate problems and notify chef on duty or Cook 1.
19. Work cleanly and neatly setting good examples for lower-level cooks.

ADDITIONAL TASKS:

1. Able to work a variety of stations in all areas of production and hotline.
2. Able to comply with other tasks assigned by management.
3. Maintain HACCP documentation and logs.

PHYSICAL REQUIREMENTS:

1. Ability to lift and/or carry 50lbs occasionally throughout shift.
2. Ability to push cart up to 500lbs
3. Ability to pull cart up to 100lbs

MOTION REQUIREMENTS:Percentage of time during normal workday the associate is required to:
Stand 47% Bend 6% Squat 4% Push 5%Sit 1 % Walk 15% Lift 10% Pull 2%Carry 10%MENTAL REQUIREMENTS:Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection.
SENSORY REQUIREMENTS:Speech, vision, smell, touch, hear.
ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.
EQUIPMENT/PROTECTIVE CLOTHING USED:
Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.

• Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.

• Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.

• Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.

• This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.