CookThe cook position is a part of the back of house team. Pay rate is $7.25-$10.00 hour based on experience, tenure and overall contribution. This is a non-tipped position. The primary responsibility of a cook is to prepare menu items on the hoagie, pizza, salad and appetizer menu to all standards and specifications. Accurately and efficiently cook meats, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items. The secondary responsibility is to ensure all dishes and food prep completed by the cook line assistant is completed prior to the closing cooks clocking out. Reference the Cook Assistant position job description for greater detail. It is completely unacceptable for a cook assistant to be left to complete their job duties without a closing cook to assist. This is a non-negotiable term of employment and will be a cause for immediate termination if it happens.
Primary responsibilities include preparing a variety of meats, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and a variety of other kitchen equipment. Preform line temperature checks at beginning and end of shift to ensure appropriate temperature in accordance with health standards. A Mellow Mushroom shirt must be worn at all times. Good personal hygiene is a must, no strong perfumes i.e. applying to much of a scent, patchouli oil etc. Assume full responsibility for quality of products served. Knows and complies consistently with company standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period and advises manager when running low or out of items. Maintain a clean and sanitary work station area including tables, shelves, convection oven, flat top range and refrigeration equipment. Follows proper plate presentation and garnish set up for all dishes. Handles stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Checklist must be adhered to for all opening, closing and middle of shift duties. The Cook must follow the closing checklist for kitchen stations including all dish areas (small and large), as to properly close, and must assist all others in closing both the kitchen and dish areas. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other related duties as assigned by the Kitchen Manager or manager-on-duty. Additional responsibilities include load, run and unload dish machine. Keep the dish machine clean and report any functional or mechanical problems immediately. Monitor dish machine water temperature to ensure sanitary wash cycle. Wash and store all tableware and kitchenware. Keep dish room clean and organized. Maintain adequate levels of clean tableware for dining room and kitchen. Bag and haul dish room trash to dumpster at designed times. Handle tableware carefully to prevent breakage and loss. Clean food preparation and production areas as required. Make sure all kitchen utensils are cleaned on a regular basis. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Cook 1 must report to manager on duty in when out or almost out of any item.
Be able to speak and read the predominant language of the guests. Six months of restaurant experience required. Be able to work in hot, wet, humid and loud environment for long periods of time. Be physically able to lift, reach, bend and stoop. Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift. Be able to working in a standing position for long periods of time (up to 8 hours). Be able to work up to 8 hours without smoking a cigarette. I have read and understand this job description as well as the BOH and Operational Training material