Cook

FUNCTION:
1. Prepares or directs preparation of foods according to menus and recipes. With a minimum of waste.
2. Determines proper cooking time and temperatures under recommended guidelines.
3. Takes inventory of supplies on hand and orders food supplies, ingredients, and other consumables on a scheduled basis as determined by menu.
4. Cleans and sanitizes all food preparation equipment and ensures that it is kept in safe and operable condition.
5. Demonstrates continuous effort to improve operations, decrease turnaround times, stream line work processes, and work cooperatively and jointly to provide quality customer service.

COOK DUTIES:
1. Turn on grill and fryer.
2. Prep for breakfast and lunch as needed.
3. Keep line clean.
4. Use slicer for tomatoes, oranges, etc. Same thickness must be consistent.
5. Cut sandwich meats 3 oz. portions. Keep slices thin.
6. Rotate all products.
7. Keep freezer organized.
8. Keep prep table organized.
9. Clean bottoms of cold table weekly.
10. Change fryer oil as needed.
11. Clean grill with grill brick nightly.
12. Write down when food items are getting low, (not out of).
13. Make sure food s put away, wrapped, marked, and dated in clean containers.
14. Prepared and stored food must be dated and labeled, (not in metal containers).
15. Keep kitchen (in back) organized, cleaned weekly.
16. Keep dry storage clean and organized.
17. Keep spice area and back room clean at all times. Work counters, sinks, and all work areas.
18. Clean and bleach all cutting boards.
19. Keep bread table clean and organized.
20. Keep plate area above grill clean.
21. Keep microwave clean and sanitized daily.
22. Help do dishes when needed,
23. End of night floors behind line are swept and mopped, along with back room floors.