Cook - Part-time

lt;div class=quot;benefitsquot;gt; lt;divgt;lt;stronggt;Benefits:lt;/stronggt;lt;/divgt; lt;ulgt; lt;ligt;Employee discountslt;/ligt; lt;ligt;Health insurancelt;/ligt; lt;ligt;Opportunity for advancementlt;/ligt; lt;ligt;Training amp; developmentlt;/ligt; lt;/ulgt; lt;/divgt; lt;div class=quot;trix-contentquot;gt; lt;divgt;lt;brgt;lt;/divgt;lt;divgt; lt;stronggt;Position Descriptionlt;brgt;lt;/stronggt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt;As a Cook, you will be responsible for preparing menu items according to company policies, procedures, programs, and performance standards. In addition, you will perform all duties to maximize guest satisfaction and a quality work environment as directed Kitchen Manager or Manager on Duty.lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;stronggt;Responsibilities:lt;brgt;lt;/stronggt;lt;brgt;lt;brgt; lt;/divgt;lt;ulgt; lt;ligt;Reports to work well groomed, in a clean and proper uniform, and at all times practices good personal hygiene.lt;/ligt; lt;ligt;Uses, maintains, and cleans all kitchen line equipment, plus preparation and storage areas.lt;/ligt; lt;ligt;Stocks and rotates products on cooking line.lt;/ligt; lt;ligt;Has sufficient knowledge of cooking stations, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.lt;/ligt; lt;ligt;Cooks and prepares menu items according to guest request within company standards and following food safety and sanitation procedures.lt;/ligt; lt;ligt;Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.    lt;/ligt; lt;ligt;Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.lt;/ligt; lt;ligt;Communicates with the Manager on Duty and coworkers regarding product/services deficiencies, equipment, safety problems, etc.lt;/ligt; lt;/ulgt;lt;divgt; lt;stronggt;Qualifications:lt;brgt;lt;/stronggt;lt;brgt;lt;brgt; lt;/divgt;lt;ulgt; lt;ligt;Basic skills such as sanitation, safety, and customer service taught through in-house traininglt;/ligt; lt;ligt;Must be able to communicate clearly lt;/ligt; lt;/ulgt;lt;divgt; lt;stronggt;Physical Requirements / Environment / Work Conditions:lt;brgt;lt;/stronggt;lt;brgt;lt;brgt; lt;/divgt;lt;ulgt; lt;ligt;Must have high level of mobility/flexibility lt;/ligt; lt;ligt;Must be able to work irregular hours under heavy stress/pressure during peak timeslt;/ligt; lt;ligt;Must possess high level of coordinationlt;/ligt; lt;ligt;Must lift and carry up to 50 pounds for distances up to 30 feetlt;/ligt; lt;ligt;Must be able to fit through an opening 30” widelt;/ligt; lt;ligt;Requires frequent reaching, bending, pushing and pullinglt;/ligt; lt;ligt;Exposure to heat, steam, smoke, cold and odorslt;/ligt; lt;ligt;Requires continual standing and walkinglt;/ligt; lt;/ulgt;lt;divgt; lt;brgt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;emgt;Disclaimerlt;brgt;lt;/emgt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;emgt;This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job.  It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation.  As such, the employee may perform other duties and responsibilities as required.lt;brgt;lt;/emgt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;brgt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;brgt;lt;brgt;lt;brgt; lt;/divgt;lt;divgt; lt;/divgt; lt;/divgt;