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As a Groundwork Cook your primary duty is to provide customers with the best service possible by preparing food orders consistently, quickly and according to Groundwork recipes, following through to delivering to the customer. Cooks should be familiar with the Groundwork Service Principles and utilize the principles when relevant. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.
Major responsibilities include:
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Assumes 100% responsibility for quality of products served.
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Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
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Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
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Portions food products prior to cooking according to standard portion sizes and recipe specifications.
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Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
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Follows proper plate presentation and garnish set up for all dishes.
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Handles, stores and rotates all products properly.
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Assists in food prep assignments during off-peak periods as needed.
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Opens and Closes the kitchen properly and follows the checklist for kitchen stations. Assists others in the kitchen.
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Attends all scheduled employee meetings and brings suggestions for improvement.
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Maintains a safe and clean work environment. Adheres to health code. Properly sets up the line, keeps the line organized, restocked and sanitized and closes down the line at the end of each day. Comes to work in clean, proper uniform, works with gloves and appears clean when working within the kitchen. Keeps all kitchen areas clean and organized including storage areas and coolers. Uses proper storage techniques when storing dry goods and refrigerated goods including proper labeling and rotation of all ingredients to prevent food waste. Tests freshness and quality of products on a daily basis.
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Knows the products. Learns about each product & its ingredients.
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Must have ability to read and understand tickets.
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Works with the Lead Cook to maintain a proper inventory of food items and kitchen equipment.
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Assists in food prep assignments and other related duties as needed such as washing dishes, removing garbage and any other projects as assigned by the lead cook or manager.
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Is punctual and maintains a good attendance record.
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Is familiar with and abides by all Groundwork policies, procedures and systems.
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Is professional on all levels while clocked in or on company premises. Leaves issues not related to work, outside of work. Comes to work with a positive attitude and outlook on the day.
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Communicates to management when there is an issue, whether it is personal or work relate
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Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
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Proficient in using food service equipment including knives, pots, pans and ovens.
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Ability to read and understand tickets. Ability to interpret documents such as training cards/manuals, order forms, safety rules, operating and maintenance instructions, and procedure manuals. Ability to complete routine reports like daily temperature logs and receiving logs.
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Ability to effectively deal with customer complaints or issues with the food. Able to multi-task in a fast-paced and hot environment.
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