COOK RESPONSIBILITIES:

Be punctual to begin your work

Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered

jeans, apron and slip-proof restaurant shoes).

Maintain a neat and clean appearance at all times, facial hair must be well

trimmed, nails must be clean and trimmed

At the beginning of shift, make sure that all stations are fully stocked for cooking

at every meal period, following all food safety and sanitation procedures to avoid

cross contamination

All hot food items must be cooked at proper temperatures, following cooking

procedures

All cold food items must be prepared at proper temperatures, following proper

procedures

All food orders coming out of the printer must be read correctly to make sure

that all plates are complete according to the order received, every order must be

complete before going out of the window

Pay attention to wheel caller for proper cooking items

Breakfast meals are to be cooked to order, making sure that eggs are cooked

properly i.e., over easy, sunny side up, etc.

All meats must be cooked at the proper temperatures, steaks should be at the

proper times i.e., medium well, medium rare, well done

Chicken items must be fully cooked before being plated

Follow proper hygiene and sanitation procedures, hands must be washed after

handling of any raw meats, use hand towels to dry hands instead of aprons

All cutting knives must be clean at all times

Kitchen station must be clean at all times, free of debris and spillage

Keep floors clean at all times

Maintain all freezers and refrigerators at proper temperatures

Conduct a temperature check every two hours and ensure that is properly logged

Make freezer pulls as directed or as needed

Report any shortages of food supplies immediately

Make sure to use safety procedures while in the cooking line

Responsible to deep clean kitchen line at the end of each shift.

Make sure to take your breaks on time and return from your breaks on time

You are required to work over time, if needed

Complete any other assigned tasks willingly as designated by management

COOK RESPONSIBILITIES:

Be punctual to begin your work

Wear proper uniform (Batch & Brine tee-shirt, cap or bandana, non-tattered

jeans, apron and slip-proof restaurant shoes).

Maintain a neat and clean appearance at all times, facial hair must be well

trimmed, nails must be clean and trimmed

At the beginning of shift, make sure that all stations are fully stocked for cooking

at every meal period, following all food safety and sanitation procedures to avoid

cross contamination

All hot food items must be cooked at proper temperatures, following cooking

procedures

All cold food items must be prepared at proper temperatures, following proper

procedures

All food orders coming out of the printer must be read correctly to make sure

that all plates are complete according to the order received, every order must be

complete before going out of the window

Pay attention to wheel caller for proper cooking items

Breakfast meals are to be cooked to order, making sure that eggs are cooked

properly i.e., over easy, sunny side up, etc.

All meats must be cooked at the proper temperatures, steaks should be at the

proper times i.e., medium well, medium rare, well done

Chicken items must be fully cooked before being plated

Follow proper hygiene and sanitation procedures, hands must be washed after

handling of any raw meats, use hand towels to dry hands instead of aprons

All cutting knives must be clean at all times

Kitchen station must be clean at all times, free of debris and spillage

Keep floors clean at all times

Maintain all freezers and refrigerators at proper temperatures

Conduct a temperature check every two hours and ensure that is properly logged

Make freezer pulls as directed or as needed

Report any shortages of food supplies immediately

Make sure to use safety procedures while in the cooking line

Responsible to deep clean kitchen line at the end of each shift.

Make sure to take your breaks on time and return from your breaks on time

You are required to work over time, if needed

Complete any other assigned tasks willingly as designated by management