Cook & Chef

As one of our company cooks, you have the responsibility of promptly and properly preparing customers’ orders as specified on their check. In the kitchen, the position of “cook” is sometimes divided into three or more particular positions: grill person; board person; middle person. The many tasks you will perform are listed and described below according to “essential functions” and “secondary functions,” to help you ascertain your priorities.

Properly preparing orders from the customer check following company-approved portion, preparation, and serving procedures.

Coordinating all prepared items to finish at the same time while preparing them within company time standards.

Deep frying, microwaving, broiling, and grilling food according to specifications printed on the customer’s check.

Preparing any middle or fountain area items when applicable (for example, steamtable items, salads).

Placing only those orders which meet company standards on quality and appearance in the serving window using the proper garnishes.

Cross-checking the order with the check to be sure it is complete and correct before informing server it is ready.

Working in temperatures that may exceed 90 degrees.

Keeping work area clean and sanitary.

Immediately responding to employee and customer requests to insure that we are meeting and exceed

. . .
high standards of personal hygiene and grooming. Setting excellent standards of conduct and fairness. Developing and encouraging teamwork. Providing decisive leadership. Building and fostering professional pride. Providing decisive leadership. Building and fostering professional pride. Providing timely employee feedback on performance. Encouraging a desire to meet and exceed customer expectations. Demonstrating a total quality respect for all kitchen team members. Planning and forecasting workloads. Ascertaining guest satisfaction levels. Planning equipment repair and replacements. Developing employee empowerment programs. Planning future personnel levels. Providing effective communication with team members and other departments. Determining training needs. Setting standards of performance. Conducting employee performance appraisals. CAREER DEVELOPMENT COOK THRU EXECUTIVE CHEF LEARNING ADVANCEMENT SEQUENCE: Cook (Years 1-3) Working Chef (Years 4-6) Executive Chef (Years 7-9) Master Chef (Year 10) EDUCATIONAL DEVELOPMENT/KNOWLEDGE & SKILLS DEVELOPMENT: SAFETY AND SANITATION Learning of requirements and controls of a food production area. Students le
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Approximate Word count = 1745
Approximate Pages = 7 (250 words per page)

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