Restaurant & Bakery Cook

KRMM hospitality•New Ulm, MN

13d

About The Position

Prepares menu items according to company policies, procedures, programs, and performance standards. Helps maintain food costs and kitchen cleanliness, and performs duties to maximize guest satisfaction and the quality of the work environment as directed by the Kitchen Manager or Manager on Duty. The role includes preparing and portioning food to recipe standards, maintaining kitchen equipment and work areas, following food safety and sanitation procedures, and supporting team members and front-of-house staff. Basic sanitation, safety, and customer-service skills can be taught through in-house training; no prior experience is required.

Requirements

No prior experience required.
Able to read, write, and perform addition and subtraction calculations.
Able to communicate clearly.
Able to manage time and work irregular hours under heavy pressure or stress during busy periods.
Able to stand and walk extensively, for up to 8 hours.
Able to see at a distance of 20 feet and at close range of 12 inches, distinguish shapes, and use peripheral vision to avoid hazards.
Able to reach heights of approximately 6 feet and depths of 2½ to 3 feet; bend, reach, and move within the available space.
Able to fit through openings 30 inches wide.
Able to control and use fingers for writing, slicing, chopping, and operating equipment.
Able to carry food trays weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Able to work with exposure to heat, steam, smoke, cold, and dish and cleaning chemicals.

Responsibilities

Prepare menu and prep items according to recipes, company procedures, guest requests, and food safety and sanitation standards.
Maintain knowledge of recipes, menu items, and preparation procedures to ensure correct portions, quality, cooking time, and performance standards.
Use FIFO standards, rotate and stock products, and ensure products meet shelf-life standards.
Help control food costs by portioning products accurately and preparing them as specified by recipes.
Use, maintain, and clean kitchen equipment and preparation, storage, cooler, and kitchen areas.
Maintain cleanliness throughout the shift, including conducting line sweeps and following “clean as you go” practices.
Follow food-handling, rotation, storage, safety, OSHA, and health department standards.
Identify and correct system breakdowns that could affect guest satisfaction; communicate product or service deficiencies, equipment issues, and safety problems to managers and coworkers.
Keep the General Manager and Manager on Duty informed of problems or issues and propose alternative solutions for consideration.
Assist team members with food preparation and help the dishwasher wash and restock dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service by communicating and cooperating with them.
Report to work well-groomed, in a clean and proper uniform, and practice good personal hygiene.