Cooks (10 Months)

1. Prepare all food as directed in a timely and sanitary manner. 2. Execute menu items on grill, deep fryer, and prepare soups and other special items. 3. Wash, clean, chop, dice, grate, slice a variety of meat, poultry, vegetables and other food items and place in proper containers. 4. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 5. Has understanding and knowledge of how to properly use and maintain all equipment in the station. 6. Maintain a clean and sanitary workstation including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment. 7. Leads daily cleaning and line organization. 8. Knowledge and ownership of CA Health Code items and checks daily temp logs on refer and prepped food. 9. Inform Kitchen Manager or Chef of product shortages, equipment of food quality problems. 10. Assist and guide other line cooks and prep cooks on a day-to-day basis for prep and other functions in the kitchen. 11. Monitor sanitation practices to ensure that employees follow standards and regulations. 12. Execution/recipe development of sauté and pantry station. 13. Help the flow of food from time of delivery to the point it goes out to our guests. Lift approximately 50 lbs on a regular basis. Ability to stand for long periods of time.