Cook

Must have a relevant food safety certificate given by the Leeds & Lanark Heath Safety Unit

OPENING SHIFTS:

Adhering to scheduled shifts and finding an approved replacement if needed
Arriving on time to set up Kitchen for service
Arriving ready to work with clean & approved attire
Turning on equipment; stoves, deep fryers, dishwasher, coffee machine, etc.
Making note and/or calling the appropriate people to report any problems/ abnormalities with
kitchen equipment/ stock/ and/or general space
Morning prep including making sauces, cooking, cutting, stocking stations, etc.
Setting up stations for service

SERVICE & DAILY TASKS:

Making food according to menu and showing judgment to meet customers’ requests written by
wait staff on chits in a timely manner
Following recopies and procedures
Plating food consistently with the restaurant standards
Taking care to avoid injury and reckless behavior
Maintaining a clean and clear work space
Washing dishes, pot, pans, etc. if/when needed
Avoiding food contamination whenever possible
Restocking stations when needed
Knowing the menu and able to adapt to make changes if requested by the customers
Washing hands regularly and maintaining a clean and presentable person
Handling take-out orders by assembling and packaging the orders; handing off orders to wait
staff & delivery persons
Prepping food for next days service
Taking inventory and ordering from suppliers
Keeping a rotation of stock making sure to always use oldest stock first
Washing/cleaning equipment on a routine basis
Changing garbage when needed
Able to lift 50lbs potatoes bags, full pots off the stove, etc.
Emptying grease traps when needed
Maintaining order in the stock room and stock areas
Sweeping and moping when needed
Reporting any problems & abnormalities to management
Taking note of any needed supplies and equipment
Always taking responsibility for ensuring a positive guest experience
Working well & respectfully with other coworkers
Achieving goals & expectations through strong organizational! skills and effective time
management
Clean and stock agreed designated areas by following checklist procedures and routines
Protect the health and safety of others by adopting safe work practices and reporting unsafe
conditions immediately

Being continually aware of, and maintain, the highest standards of professionalism including;
following established dress code; maintaining a professional appearance, demeanor, & attitude
at all times
Maintaining composure and able to thrive in a fast pace environment

CLOSING SHIFTS:

Cleaning each station, changing containers and making sure to avoid waist whenever possible
Putting away all appropriate food to prolong food freshness and avoid contamination
Cleaning tables, prep areas, walls, equipment, and dish washing areas
Closing all equipment properly
Sweeping and mopping floors
Taking out the garbage
Turning off lights, air conditioner/heating when appropriate
Locking up if necessary