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.

Cook

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