Restaurant & Bakery Cook

KRMM hospitality•Austin, MN

About The Position

Prepares menu items according to company policies, procedures, programs, and performance standards. Helps control food costs and keep the kitchen clean, performing duties to maximize guest satisfaction and maintain a quality work environment as directed by the Kitchen Manager or Manager on Duty. The position includes preparing and portioning food according to recipes and guest requests, maintaining kitchen equipment and food-storage areas, following food safety and sanitation procedures, and supporting both kitchen and front-of-house team members. The role requires extensive standing and walking, work around heat, steam, smoke, and cold, and the ability to work irregular hours under pressure during busy periods. Direction and training are provided by 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.
Must be able to read, write, and perform addition and subtraction calculations.
Must be able to communicate clearly.
Must be able to manage time and work irregular hours under heavy pressure or stress during busy periods.
Must be able to stand and walk extensively for up to 8 hours.
Must be able to lift up to 50 pounds and carry food trays weighing about 50 pounds for distances up to 30 feet.
Must be able to bend, reach, and move with a high level of mobility and flexibility in the available space.
Must be able to reach heights of approximately 6 feet and depths of 2½–3 feet, and fit through openings 30 inches wide.
Must have vision sufficient 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 control and use fingers to write, slice, chop, and operate equipment.
Must be able to work in environments with exposure to heat, steam, smoke, cold, and dishwashing and cleaning chemicals.

Responsibilities

Prepare menu and prep items according to recipes, procedures, guest requests, and company standards.
Use, maintain, and clean kitchen equipment and preparation and storage areas.
Stock and rotate products on the line, ensuring items remain within shelf-life standards and using FIFO practices.
Ensure food is portioned accurately and prepared as specified by recipes.
Follow food safety, sanitation, food-handling, rotation, storage, and safety procedures.
Maintain cleanliness of the kitchen, prep areas, coolers, storage areas, and equipment; conduct line sweeps and clean as you go.
Understand and follow OSHA requirements and health department standards.
Identify and correct operational breakdowns that could affect guest satisfaction; communicate product, service, equipment, and safety issues to managers and coworkers.
Keep the General Manager and Manager on Duty informed of problems or issues and suggest alternative solutions.
Prepare items according to recipes and procedures to assist team members.
Assist the dishwasher with washing and restocking dishes, pots, pans, and utensils.
Assist front-of-house staff with dining-room cleanliness and provide guest service through communication and cooperation with the front-of-house team.