Deli Cook

The Cook will safely prepare food items, following menu specifications and standard recipes, for service to Guests in all outlets (Must strive for picture perfect plate presentation).

• The Cook will prepare all food items according to standard recipes and menu to ensure consistency of product to Guests.

• Always conduct oneself in a manner that reflects a positive and professional image.

• The Cook will create order lists for recipe preparations.

• Communicate clearly with other Cooks and Sous Chefs.

• The Cook will train lower level Cooks how to properly use equipment.

• Read recipes and gather all necessary items for recipe execution.

• The Cook will cook, prepare, dish-up and assemble all food for the outlet.

• Adhere to control procedure for food cost and quality.

• The Cook will perform all assigned side work to include replenishing/restocking work station with supplies.

• Check station before, during and after shift for proper set-up and cleanliness.

• The Cook will organize and prioritize work, and meet deadlines.

• Work the line in different locations i.e. Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.

• The Cook will prepare hot and cold sauces.

• Perform all duties at a higher level of accuracy and speed than a Assistant Cook

• The Cook will work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.

• Operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braise, kettle, and      flat top.

• The Cook will grasp, bend, lift and/or carry, or otherwise, move or push goods weighing a maximum of 150 lbs.

• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.