Job Classification:  Cook

Job summary:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served.

 Supervision exercised:

None

Supervision received:

Supervisor: Chef on duty

Supervision: has assigned duties, station and procedures which are monitored throughout the shift by management.

Responsibilities:

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Performs other related duties as assigned by the Kitchen Manager or manager-on- duty.

Job specifications:

• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Customer/Client Focus.
• Stress Management/Composure.
• Prior experience in a related food service position.
• Ability to follow all sanitation procedures

Working conditions:

Fast paced, high volume environment. Also, requires carrying items weighing up to 15lbs, and may require lifting items weighing up to 40 lbs. Shifts may vary based on business needs.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1. Ability to move throughout the kitchen and BOH areas effectively.
2. Ability to lift and carry serving items weighing up to 40 lbs.
3. Ability to perform reaching and stooping motions.

Other duties:

1. Additional related duties as requested by manager.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status

Job Classification:  Cook

Job summary:

Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served.

 Supervision exercised:

None

Supervision received:

Supervisor: Chef on duty

Supervision: has assigned duties, station and procedures which are monitored throughout the shift by management.

Responsibilities:

• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Performs other related duties as assigned by the Kitchen Manager or manager-on- duty.

Job specifications:

• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Customer/Client Focus.
• Stress Management/Composure.
• Prior experience in a related food service position.
• Ability to follow all sanitation procedures

Working conditions:

Fast paced, high volume environment. Also, requires carrying items weighing up to 15lbs, and may require lifting items weighing up to 40 lbs. Shifts may vary based on business needs.

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

The physical qualifications listed below are general requirements for this position. The actual exertion level and frequency of use can and does fluctuate depending on the individual task being performed.

Physical qualifications:

1. Ability to move throughout the kitchen and BOH areas effectively.
2. Ability to lift and carry serving items weighing up to 40 lbs.
3. Ability to perform reaching and stooping motions.

Other duties:

1. Additional related duties as requested by manager.

V&E Restaurants is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status