PIZZA PREP COOKS
The pizza prep cook is responsible for creating and cooking pizzas. He or she will prep a variety of ingredients used in creating a pizza using a variety of equipment and utensils.
Responsibilities
Complete opening and closing checklists.
Refer to Prep List at the start of each shift for assigned duties.
Prepare menu items/pizza according to established procedures.
Make sure pizza oven is working properly at all times.
Ensure pizzas are put in the oven on time.
Ensure quality of pizza.
Follow First In, First Out.
Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Promptly report equipment and food quality problems to kitchen manager.
Inform kitchen manager immediately of product shortages.
Use our Standard Recipe for preparing all products. Do not rely on the memory of yourself or other employees.
Perform other related duties as assigned by the kitchen manager or manager-on-duty.
Qualifications
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 50 lbs.
Be able to work in a standing position for long periods of time (up to 5 hours).
LINE COOKS
The kitchen line cook prepares and cooks a variety of food products including meats, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Responsibilities
Maintain a clean and sanitary work station area including tables, shelves, walls, char broilers, fryers, stove, convection oven, and refrigeration equipment.
Complete opening and closing checklists
Refer to Daily Prep List at the start of each shift for assigned duties.
Prepare a variety of meats, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Ensure quality of menu selections.
Prep salad and entree ingredients daily.
Prepare salads.
Follow First In, First Out.
Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Portion food products prior to cooking according to standard portion sizes and recipe specifications.
Maintain a clean and sanitary work station area including tables, shelves, walls, char broilers, fryers, stove, convection oven, and refrigeration equipment.
Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
Attend all scheduled employee meetings and bring suggestions for improvement.
Promptly report equipment and food quality problems to kitchen manager.
Inform kitchen manager immediately of product shortages.
Use our Standard Recipe for preparing all products. Do not rely on the memory of yourself or other employees.
Perform other related duties as assigned by the kitchen manager or manager-on-duty.
Qualifications
Must be able to communicate clearly with managers and kitchen personnel.
Be able to reach, bend, stoop and frequently lift up to 50 lbs.
Be able to work in a standing position for long periods of time (up to 5 hours).
