JOB SUMMARY
Cook I Persons are responsible for the preparation of individual stations as set by the restaurant chef’s standards. You are responsible for prepping, cooking and stocking all items within a given station by following set recipes and cooking practices created for the given outlet. Also maintaining general cleanliness of kitchen i.e. Trash, dishes and general cleaning. Where applicable, Cook I may be required to perform cashiering duties.
Conducts preparation of assigned menu items according to standardized recipes and specifications.
Chops, dices, and cuts the various meats, cheeses, vegetables and fruits for salad and sandwich preparation using hand knives and electric slicer.
Combines the various ingredients and plates the entrees, salads, sandwiches, desserts, ice cream, beverages and appetizers for service to the guest and or appropriate wait staff.
Prepares all given items for a station in accordance with outlet expectations.
Performs various job duties that will include operation of grill, fryer, and French-top in accordance to the outlet expectations.
Maintains the required par of food items in their assigned station.
Ensures ingredient supply levels are accurate.
Must move items from shelves to carts and transport to assigned stations for restocking purposes.
Maintains a high level of service while interacting with co-workers and wait staff.
Observes all safety rules and regulations.
Makes sure all areas assigned are clean and free of debris.
Always maintains proper food levels to ensure that all guests receive high quality products as defined by company standards.
Coordinates with the shift leader to ensure proper par levels or the next day’s product needs.
Takes all appropriate actions to ensure quality and to reduce waste as directed by the outlet expectations.
Always maintains proper food rotation procedures for all items.
Adheres to regulatory, safety, departmental and company policies.
Always maintains a visible positive attitude and greets everyone with a smile and says their department signature greeting.
All related jobs are performed in accordance with departmental and Caesar’s policies, practices and procedures as defined by the Executive Chef and the company standards of excellence.
Handles and solves any concerns and questions from customers
Able to accurately and quickly process all Cash/Credit and Comp transactions (where applicable)
Professional appearance
Must be a team player
Cook I are responsible for proper labelling of products and rotation of stock items.
Operates cash register and properly settles checks
Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer
Accurately maintains balance of cash register and restaurant checks or kiosk sales
Records all tips collected from credit cards, comps, and room charges
Must be able to meet or exceed all customer service expectations and behaviors
Greet all associates and Guests with a smile and positive attitude with friendly helpful tone.
Maintain Cleanliness of Work area and dining room floor.
Other duties as assigned