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The Cook is responsible for preparing menu items to be served to restaurant guests; continually ensuring the highest quality by observing the appropriate procedures and cooking times; maintaining proper shortening levels and cleanliness while maintaining a constant awareness of projected sales and product requirements.The successful Cook is able to:
Physical Demands/Working Conditions:While performing duties of this role, the employee is regularly required to stand and walk; talk and hear to communicate with employees; and taste/smell. The employee is frequently required to handle, feel and reach with hands and arms. The employee is occasionally required to sit, climb, or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required for this role include peripheral vision and the ability to adjust focus. The employee is occasionally exposed to cooking fumes. The noise level in the work environment is usually moderate.
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