Cook

Job Description

• Set up the prep area and all equipment needed to prep vegetables for the make table.
• Accurately prep all vegetables for the make table, making back-ups, rotating and storing all prepped items.
• Check the Pull/Thaw Chart and rotate foods out of the freezer into the walk-in that are needed.
• Check Make Table Prep Chart and ready the make table or today's sales - prepping all meats.
• Equipment:
• Start-up/Assembly, Use, Shutdown/Disassembly,Cleaning/Sanitation, Safety, hot-wells, buffet warmers/lamps, oven and soup wells
• Maintains a clean and fresh buffet with plenty of variety
• Labels, stores and rotates product correctly on buffet (pizza, pizzerts, pastas, soups)
• Maintains buffet bar cleanliness and organization:

JobRequirements

• Has a neat, clean appearance
• Follows directions
• Demonstrates guests focus
• Demonstrates teamwork
• Communicates to Cut and pack, Make table, Management and guests
• Follows "clean as you go" policy
• Keeps work area organized
• Knows how to manage buffet (number of pizzas in oven per number of customers to keep from running product)
• Adheres ,to food quality standards (freshness, temperature, taste, appearance) by following portion control chart & buffet rotation chart.
• Understands FIFO rotation

Job Responsibilities

• Follows all safety and sanitation procedures
• Follows “clean as you go” policy
• Keeps work area organized
• Equipment:
• o Start –up/Assembly , Use, Shutdown/Disassembly,Cleaning/Sanitation, Safety
• Has sampled all products and can describe products
• Can identify product abbreviations, plate presentations, product descriptions, and key ingredients for all products
• Knows primary duties
• Cut and Pack all DineInnorders, buffet, and delivery
• Demonstrates a sense of urgency
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly (open, mid-shift, close)
• Knows additional responsibilities during slow times and mid-lunch dinner

JobQualifications

• Has a neat, clean appearance
• Follows directions
• Demonstrates guest focus

JobRequirements

• Equipment
• Start-up/Assembly, Use, Shutdown/Disassembly,Cleaning/Sanitation, Safety Equipment
• Make-Table, Fryer, Tilt Kettle/Pasta Machine, Warmer etc
• Understands all Portion Control Charts, full and add portions
• Makes all Pizzas correctly by following portion control chart
• Uses scales for all portioning
• Knows all product abbreviations, can read guest checks and/or POS monitors
• Follows Buffet Rotation Chart
• Follows correct baking procedures
• Produces consistent products
• Demonstrates a sense of urgency
• Knows and prepares all specialty items:
• Pizzerts®
• Stromboli
• Pasta
• Sandwiches
• Appetizers
• Knows Shelf Life of products and/or where to locate
• FIFO, flip and fill and restocking products
• Prep/label item correctly (vegetable, taco meat mix, pastas, sauces, Pizzert Mix®, etc.)
• Can explain importance of minimizing waste and Food Cost
• Completes side work duties
• Opens and closes station correctly

Job Responsibilities

• Has a neat, clean appearance & in dress code
• Follows directions
• Demonstrates guest focus
• Demonstrates teamwork
• Follows all safety and sanitation procedures
• Washes hands regularly
• Follows “cleans as you go” policy
• Keeps work area organized

JobRequirements

• Equipment
• o Start-up/Assembly, Use, Shutdown/Disassembly,Cleaning/Sanitation, Safety Equipment
• Knows dough quality and discard/alerts manager of issues
• o Thin Dough:
• Minimum of 15 minutes proof, maximum 2 hours
• Knows bad dough (expired, rolled properly, etc)
• o New York Dough & Italian Dough
• Follows and observes shelf life (24 hours for NY & 48 hours for Italian) check labels
• Rotates product in Walk-In cooler correctly
• Understands tempering process of dough
• Understands proper procedure for making all dough types
• Understands post mix preps
• Knows proper weights of all dough
• Can properly calibrate dough roller for each dough type
• Can properly roll a medium and large Thin
• Can properly roll a medium and large New York
• Can properly roll a medium and lager Italian crust
• Understands how to read par charts
• Labels all dough properly
• Produces consistent products
• Demonstrates sense of urgency
• Knows Shelf Life of products and/or where to locate
• Completes side work duties
• Opens and closes station correctly
• Is able to explain the importance of having a correct post mix temperature

Job Responsibilities

• Has a neat and clean appearance
• Follows directions
• Demonstrates guest focus
• Demonstrates teamwork
• Follows all safety and sanitation procedures
• Washes hands regularly
• Follows “clean as you go” policy
• Keeps work area organized