Cook

Cook Purpose Statement Prepares and cooks food menu items according to specified procedures.
Primary Activities Prepares, or assists in preparing, seasons and cooks food in appropriate quantities as instructed and in accordance with recipes and procedures.
Must verify that prepared food meets established requirements for quality before it is served to the guests.
Measures, washes, cuts and prepares food ingredients as required in accordance with established recipes.
Assists with simple landscape maintenance and changing reader-board daily.
Responsible for cleaning food preparation areas, cooking surfaces and utensils throughout the work shift.
Maintains sanitation, health and safety standards in work areas.
Operates all restaurant kitchen equipment and appliances in the process of preparing food, in accordance with equipment usage guidelines.
Cleans, stocks and restocks workstations throughout work shift.
Responsible for stocking and organizing product and supply deliveries to the restaurant.
Helps manage food items in restaurant following restaruant industry standards of First In First Out (FIFO).
Responsible for marking expiration dates on food items when required.
Must inform management staff before disposing of expired food items for inventory control.
Maintains familiarity with and follows all policies and procedures of the job as a Shoney’s Team Member.
Must present a professional appearance in accordance to Shoney’s established uniform standards.
Mantains a good, professional and courteous working relationship with management and co-workers.
Maintains regular and predictable attendance.
Performs all other job duties as assigned by the manager in charge of the shift.
Education and Experience Required Must be at least 18 years of age to operate food preparation equipment.
Basic communication skills sufficient to understand and execute instructions.
Excellent interpersonal skills and the ability to interact positively and professionally with all coworkers and guests at all times.
Knowledge of and experience with basic food handling and sanitary guidelines.
Ability to organize work, perform multiple job tasks and maintain composure during peak operational periods.
Preferred candidate will have prior experience as a cook or in food service and/or preparation in a family dining restaurant Physical Requirements Continuously utilizes near vision, color definition, speech, hearing, manual/bi-manual dexterity.
Reaches at, above and below shoulder level frequently.
Uses fine motor skills.
Frequently lifts/carries, pushes and pulls up to 30 lbs, stands and walks.
Occasionally bends and twists at waist, stoops, squats, kneels, and lifts/carries, climbs ladders or step stools, pushes/pulls up to 50 lbs.
Work Conditions and Hours Normal commercial kitchen/restaurant working conditions.
Frequently exposed to extreme heat while utilizing cooking equipment, sharp utensils and works closely with others; occasionally exposed to extreme cold, wet/humidity, noise/vibration, fumes, odors, dust, mist, cleaning chemicals.
Occasionally works outside.
Hours vary according to assigned shift, including weekends and/or holidays, opening or closing shifts.