Cook

Title: Cook

Reports to: Executive Chef/Sous Chefs

Summary of Position:

Line cooks must be professional, dependable and have a passion for food. Line cooks must be able to take pride in their work, have experience in various food prep techniques, solid knife skills, be organized and be able to work clean.

Duties and Responsibilities:

• Maintain a clean and organized kitchen/station
• Report to work in a clean uniform, including chef coat and Merrimans cap.
• Report to work on time and ready to perform your duties
• Maintain a professional attitude at all times
• Follow rules and regulations posted in the company handbook
• Remain at your station throughout service
• Set up of stations for service
• Follow food prep pars set forth by the business levels
• All food prep is properly rotated and labeled.
• Care for the freshness and handling of our food ingredients
• Make sure all recipes are being followed to specifications
• Assist in food deliveries being put away immediately using F.I.F.O.
• Hot food on hot plates, cold food on cold plates
• Makes sure food is being served in a timely fashion, following time guidelines set forth by the company
• Makes sure all food that leaves the kitchen is to specifications, flavorful and presented nicely
• Daily preparation of family meal, which must be flavorful, and on time.
• Assist in the removal of trash to the dumpster
• All soiled linen including hand towels and aprons are put in laundry bags
• Responsible for closing the kitchen including turning off all equipment, restocking and thorough cleaning
• And any other duties set forth or requested by the chef

 Personal Requirements:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 50 lbs. as needed