Restaurant & Bakery Cook Day Shift

KRMM hospitality•New Ulm, MN

4d•Onsite

About The Position

Prepares menu items according to company policies, procedures, programs, and performance standards. Helps control food costs and maintain a clean kitchen, while performing duties to maximize guest satisfaction and the quality of the work environment. The Cook receives direction and training from the Kitchen Manager or Manager on Duty and may perform other duties as required. No prior experience is required; basic sanitation, safety, and customer-service skills can be taught through in-house training.

Requirements

No prior experience required.
Must be able to read, write, and perform addition and subtraction calculations.
Must have time-management skills and be able to work under pressure during busy periods.
Must be able to communicate clearly.
Must be able to stand and walk extensively, for up to 8 hours.
Must be 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.
Must be able to reach heights of approximately 6 feet and depths of 2½–3 feet, and have sufficient mobility and flexibility in the space provided.
Must be able to control and use fingers for writing, slicing, chopping, and operating equipment; fit through openings 30 inches wide; and bend, reach, and walk.
Must be able to carry food-product trays weighing about 50 pounds for distances up to 30 feet and lift up to 50 pounds.
Must be able to work irregular hours under heavy pressure or stress during busy times.

Responsibilities

Prepare menu and prep items according to recipes, procedures, guest requests, and company standards.
Ensure correct portioning, food quality, cooking times, and presentation.
Stock and rotate products on the line, following shelf-life and first-in, first-out (FIFO) standards.
Help control food costs by accurately portioning and preparing products according to recipes.
Use, maintain, and clean kitchen equipment and preparation, storage, cooler, and kitchen areas.
Follow food-safety, sanitation, food-handling, rotation, storage, OSHA, and health-department standards.
Conduct line sweeps and clean throughout the shift; clean equipment and other areas as directed.
Identify and address operational breakdowns and communicate product, service, equipment, or safety problems to managers and coworkers.
Keep the General Manager and Manager on Duty informed of problems and propose alternative solutions.
Assist team members, including helping the dishwasher wash and restock dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service through communication and cooperation.