P.M. Cook Job Function Overview

As a cook you have 8 primary responsibilities:

• To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
• To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
• To observe company sanitation standards.
• To observe the Empowerment Philosophy.
• To communicate with management and fellow employees in a professional and friendly manner.
• To observe the company rules and regulations as outlined in the employee Handbook.
• To assure orders are cooked in a timely fashion in keeping with unit cook time standards.
• Ensure thorough and timely pre-shift preparation.

As a cook an overview of your duties is:

• To review daily specials, recipes and preparation methods of same prior to commencement of work.
• To perform work station checklist , ensuring quality product, accurate weights and measures, temperature, smell and taste. Set up same for business per restaurant guidelines prior to opening / commencement of work.
• To immediately report any product shortages at the time of checklist and throughout shift
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weight and measures, appropriate sanitized storage vehicles, hot/clean/fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To review and complete daily prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To prepare all orders to company quality, recipe and appearance standards.
• To serve all products on proper plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and/or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc…
• To assist other employees with job function performance as needed and possible.
• To rotate and restock food products stored in work station at close of shift.
• To change-over and sanitize station food storage vehicles and utensils upon supervisor approval at close of shift.
• To perform closing sanitation and maintenance duties per station closing checklist including all equipment, storage areas, and work surfaces within assigned station. Empty trash vehicles and reline.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• Turn off all station equipment, ensure pilot lights are lit.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.

A.M. Cook Job Function Overview

As a cook you have 7 primary responsibilities:

• To professionally represent the restaurant, it’s ownership, management and fellow employees through exemplary appearance, attitude, service and performance.
• To prepare food products to company standards and recipe utilizing approved weight and measure vehicles.
• To observe company sanitation standards.
• To observe the Empowerment Philosophy.
• To communicate with management and fellow employees in a professional and friendly manner.
• To observe the company rules and regulations as outlined in the employee Handbook.
• To assure orders are cooked in a timely fashion in keeping with unit cook time standards.
• Ensure thorough and timely pre-shift preparation.
• Ensure complete and accurate setup of kitchen at least 15 minutes prior to opening.

As a cook an overview of your duties is:

• To review daily specials, recipes and preparation methods of same prior to commencement of work.
• To perform work station checklist, ensuring quality product, accurate weights and measures, temperature, smell and taste. Set up same for business per restaurant guidelines prior to opening / commencement of work.
• To immediately report any product shortages at the time of checklist and throughout shift
• To ensure station is stocked with up to date recipes, clean cutting surfaces, accurate weight and measures, appropriate sanitized storage vehicles, hot/clean/fresh sanitizing product and sharp edged utensils.
• To stock and maintain station with quality food products in clean sanitized containers maintained at Health Department approved temperatures.
• To complete a line check including taste test of all soups, sauces, and held products, temperature controls, sanitation and maintenance of kitchen.
• To review and complete daily line prep list as assigned by Kitchen Manager and to prepare list in the absence of same with approval of supervisor.
• Prep lunch flyer items as first prep priority.
• At time of restaurant opening priority changes from prep to quality food production in appropriate ticket times.
• To communicate with supervisor regarding any special projects, situations, reservations or changes to normal everyday scenario.
• To complete bulk soups and sauces to recipe and properly store with an ice paddle or in an ice bath.
• To perform special sanitation maintenance duties as assigned by your supervisor.
• To prepare all orders to company quality, recipe and appearance standards.
• To serve all products on proper plateware with proper side items.
• To maintain work surfaces, floors, utensils, service vehicles and sanitation standard throughout the course of a shift.
• To communicate with expeditor, counter personnel and/or waitstaff regarding any items ordered in question, recook priority, slow cook times, mistakes, etc…
• To assist other employees with job function performance as needed and possible.
• Assist with General Utility duties as needed throughout the shift.
• To rotate and restock food products stored in work station as needed.
• Ensure food product is stored properly in air-tight, clean containers to proper temperature.
• Ensure station is properly set up and stocked for night shift arrival. Communicate any concerns to PM Supervisor upon arrival.
• Seek supervisor check out approval
• Punch out and leave building immediately upon supervisor sign out.