Cook 1

Primary Objective: To consistently provide quality and production for all aspects of daily service in an organized and effective manner.

Duties & Responsibilities:
1. Take a leading role in the kitchen to assist in making the kitchen successful every day.
2. To assist the Chef in the efficient running of the entire kitchen, including some ordering, inventory and cost controls.
3. To assist the Chef with the effective use of labour dollars.
4. To follow up on all day-to-day and extra duties for all staff.
5. To ensure all menu items are prepared quickly and to customer requirements.
6. To ensure that lunch and dinner features are well prepared and cost efficient.
7. To ensure that all mis en place is completed by all staff.
8. To ensure the cleanliness and proper storage of all food product.
9. To ensure all health regulations and food safety techniques are followed.
10. Maintain a clean and organized work area.
11. To be aware of food cost, portioning and waste, and report any incidence to the Corporate Chef.

Task List:
1. FOOD PREPARATION:
a. Prepare all menu items à la carte.
b. Oversee line staff duties and consistency.
c. Ensure that all meals prepared meet the highest standards for quality.
d. Assist in the other stations on line, as required.
e. Prepare soups, sauces, and dressings, as required.
f. Prepare staff meals and express buffet items for next day.
g. Ensure that mis en place for next day’s catering functions is completed.
h. Ensure proper rotation of, and dating of, highly perishable foods.
i. Ensure that all food products are stored properly at end of shift for maximum usage.
j. Ensure proper set up of line for service, including staff meal, and mis en place for next day service.
k. Communicate with all staff regarding unavailable items.
Cook (cont’d)

2. CLEANLINESS & MAINTENANCE:
a. Ensure proper cleaning of all kitchen areas.
b. Ensure that equipment is cleaned properly and in top working condition. Report any deficiencies to the Chef.
c. Ensure proper temperatures in all coolers and freezers.
d. Study and know WHMIS procedures and precautions.
e. Maintain a clean and grease-free floor area.
f. Ensure the microwave and periphery equipment are cleaned daily.
g. Organize and rotate food as directed by the Chef.
h. CLEAN AS YOU GO!

3. MIS EN PLACE MANAGEMENT:
a. Ensure all mis en place is ready for next day’s service.
b. Ensure proper amounts of mis en place are being prepared to control waste.
c. Ensure that all frozen items for the next day are pulled and thawed properly.
d. Read and leave Daily Reports in the log book.

4. PERSONAL DEVELOPMENT AND HYGIENE:
a. Sign in and out accurately.
b. Develop good communication with all staff members.
c. Wear appropriate uniform and hair covering.
d. Regularly attend sanitation and culinary development courses.
e. Develop creativity skills by researching recipes and keeping up on new trends.

5. FOOD COST CONTROL:
a. Assist the Chef with implementation of new and effective cost control procedures.
b. Control food portions.
c. Rotate food properly and daily.
d. Understand and use basic food cost procedures.

6. POINT OF SALE COMPREHENSION:
a. Understand how to read order slips.
b. Understand modifiers.
c. Ensure rapid pickup off “Ready” orders.
d. Refill paper and ink tapes, as needed.

7. TEAMWORK:
a. Be a leader.
b. Be the best in all areas of the kitchen.
c. Always be prepared to pitch in, where needed.
8. If you need help, ASK!