Job Title: Cook

Reports to: Kitchen Manager

Salary/Grade Level: $13 – $17/hour

Revision Date: January 08, 2019

Primary Objective of Position:

To ensure that each guest receives a meal prepared to company standards and specifications; cook menu items according to company recipes pursuant to company specifications using diverse methods of preparation; organize and properly dispose of compost, recycling, and trash while maintaining clean equipment and facilities.

Essential Functions:

• • Adheres to company’s product specifications,  handling procedures, and plate presentation.

• • Adheres to all company and state required safety and sanitation policies and procedures.

• • Ensures proper execution of recipe procedures while maintaining a high quality and consistent product.

• • Maintains cleanliness throughout the kitchen.

• • Keeps food orders continuously flowing out of the kitchen.

• • Communicates ticket times and potential problems with managers and expo as necessary.

• • Completes assigned pre-work to stock and set up stations as necessary.

• • Breaks down and cleans station or work area at end of shift.

• • Ensures proper rotation of all products and that product meets par.

• • Cleans and sanitizes throughout the shift.

• • Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.

• • Maintains a favorable working relationship with all other team members to foster and promote a cooperative and harmonious working environment which will be conducive to maximum team member morale, productivity and efficiency/effectiveness.

• • Displays a favorable image of company at all times.

• • Complies with company uniform and health department requirements to ensure safe food practices.

• • Performs calmly and effectively under pressure.

• • Safely transports items to and from the kitchen.

• Performs other duties as required or requested.

Qualification Standards:

• • Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in.

• • Frequent bending and stooping.

• • Works/stands 100% of shift.

• • Works frequently in damp, hot work environment.

• • May work with an open flame, hot oil fryers and kitchen equipment.

• • Uses sharp knives and utensils.

• • May use slicers or other kitchen machinery.

• • Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs of weight.

• • Able to read tickets and screens in English.

• • Able to communicate with manager and team members to ensure guest satisfaction.

• Work a variable and flexible schedule which may include nights, weekends and holidays.

Accountabilities:

Must be able to perform multiple tasks while maintaining required standards of operation in daily restaurant activities.  Must be able to perform duties to ensure guest satisfaction. Must produce menu items to recipe standards, to ensure guest satisfaction, while controlling food costs.  Must adhere to all company food handling, safety and sanitation procedures at all times. Must be responsible for the material in the Team Member Handbook and Policies & Procedures Manual.

CLICK HERE to apply for Line Cook at our Gilbert, AZ Brewpub location.

CLICK HERE to apply for Line cook at our Downtown Phoenix location.