Restaurant & Bakery Cook

KRMM hospitality•Mankato, MN

About The Position

Prepares menu items according to company policies, procedures, programs, and performance standards. Helps control food costs and maintain kitchen cleanliness, and performs duties to maximize guest satisfaction and the quality of the work environment under the direction of the Kitchen Manager or Manager on Duty. The cook prepares and portions food according to recipes and guest requests, follows food safety and sanitation procedures, maintains kitchen equipment and work areas, and helps keep products stocked and rotated. The role also includes communicating with managers and coworkers about service, product, equipment, and safety issues, and assisting dishwashing and front-of-house team members as needed. Receives direction and training from the Kitchen Manager or Manager on Duty. Basic sanitation, safety, and customer-service skills can be taught through in-house training; no prior experience is required.

Requirements

No prior experience required.
Basic sanitation, safety, and customer-service skills; these can be taught through in-house training.
Ability to stand and walk extensively for up to 8 hours.
Ability to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Ability to communicate clearly.
Ability to reach heights of approximately 6 feet and depths of 2½–3 feet, and to move flexibly within the space provided.
Time-management skills.
Ability to read, write, and perform addition and subtraction calculations.
Ability to use fingers to write, slice, chop, and operate equipment.
Ability to fit through openings 30 inches wide.
Ability to work irregular hours and under heavy pressure or stress during busy periods.
Ability to bend, reach, and walk; carry food trays weighing about 50 pounds for distances up to 30 feet; and lift up to 50 pounds.
Ability to work around heat, steam, smoke, cold, and dishwashing and cleaning chemicals.

Responsibilities

Prepare menu and prep items according to recipes, guest requests, company standards, and food safety and sanitation procedures.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Stock and rotate products on the line, follow shelf-life standards, and use FIFO practices.
Ensure food products are accurately portioned and prepared as specified by recipes to help control food costs.
Maintain cleanliness of the kitchen, prep areas, coolers, and storage areas; conduct line sweeps and clean as you go.
Follow food-handling, rotation, storage, safety, OSHA, and health department standards.
Clean line equipment and other areas as directed by the Kitchen Manager or Manager on Duty.
Identify and correct system breakdowns that affect guest satisfaction; communicate product, service, equipment, and safety problems to managers and coworkers.
Keep the General Manager and Manager on Duty informed of problems or issues and propose alternative solutions.
Assist with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and guest service through communication and cooperation.
Report to work well-groomed, in a clean and proper uniform, and maintain good personal hygiene.