BREW BROTHERS COOK I
JOB DUTIES AND RESPONSIBILITIESThe following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions.
Other reasonable duties may be assigned.
Ensure at all times operating principles are being adhered to:
Clean - Keep all areas clean and pristine.
Safe - Follow all safety policies and procedures.
Friendly - Get to know our guests and build genuine relationships with them.
Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards.
Display Family Style Service to deliver the best experience to our guests:
Give a Family Style Service Signature Welcome and Parting interaction- We treat strangers like friends and friends like family.
Assist in creating a Strong Team - Strong Teams are those that work together toward a common goal.
Display a Positive Attitude- Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation.
Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible.
Adhere to department service standards of being accommodating, attentive, and consistent.
Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions.
Responsible for cooking all menu items and present plates according to recipes and training according to their certification level.
Responsible for maintaining the menu items on the kitchen line according to recipes and training.
Responsible for cleaning and maintaining the kitchen and all kitchen equipment.
The specialty cook must be able to use all kitchen equipment associated with their certification level including, but not limited to:
knives, ovens, stoves, grills, steamers, fryers, slicers and mixers.
Performs other duties as assigned.
Level 1 Cook-Have an understanding of mise en place, and rotation of product using the FIFO method.
Knows how to follow a recipe and elements of portion controlHas an understanding and ability to work the Pantry area and has the ability to assemble and plate salads, pizzas and prepare desserts and milkshakes in an a la carte environment.
Ability to prepare vegetables that accompany any dishes and for a la carte orders.
Understand food safety and storage temperatures to prevent product loss and cross contamination.
PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENTThe physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Physical Demands:
Must be able to lift 50 poundsMust be able to perform repetitive tasksMust be able to withstand extreme temperaturesMust be able to work safely in a busy kitchen environmentMust be able to stand, lift, bend and twist as requiredMental Demands:
Must be able to work well with and supervise othersMust have math and reading skillsMust be able to maintain focus on the task at hand; must be able to maintain a calm and pleasant attitude in high stress situationsWork Environment:
Must be able to work in a busy kitchen environment and on a kitchen line settingMust be able to work on the kitchen line, cooking in front of and interacting with guestsMINIMUM QUALIFICATIONSEducation:
None RequiredTraining/
Experience:
One year kitchen experience preferredPay for skills program will require testing and certification for advancement for each levelJob Knowledge:
Must have a good understanding of all kitchen equipmentMust have a good understanding of food safety (FIFO and labeling and product rotation)Must have a basic understanding of ordering, inventory and cost control.
Other:
Must be able to receive and maintain all required certification.
Must complete all required company training.
Recommended Skills Assembly And Installation Food Safety Friendliness Labeling Management Accounting Mathematics Estimated Salary: $20 to $28 per hour based on qualifications.
Other reasonable duties may be assigned.
Ensure at all times operating principles are being adhered to:
Clean - Keep all areas clean and pristine.
Safe - Follow all safety policies and procedures.
Friendly - Get to know our guests and build genuine relationships with them.
Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards.
Display Family Style Service to deliver the best experience to our guests:
Give a Family Style Service Signature Welcome and Parting interaction- We treat strangers like friends and friends like family.
Assist in creating a Strong Team - Strong Teams are those that work together toward a common goal.
Display a Positive Attitude- Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation.
Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible.
Adhere to department service standards of being accommodating, attentive, and consistent.
Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions.
Responsible for cooking all menu items and present plates according to recipes and training according to their certification level.
Responsible for maintaining the menu items on the kitchen line according to recipes and training.
Responsible for cleaning and maintaining the kitchen and all kitchen equipment.
The specialty cook must be able to use all kitchen equipment associated with their certification level including, but not limited to:
knives, ovens, stoves, grills, steamers, fryers, slicers and mixers.
Performs other duties as assigned.
Level 1 Cook-Have an understanding of mise en place, and rotation of product using the FIFO method.
Knows how to follow a recipe and elements of portion controlHas an understanding and ability to work the Pantry area and has the ability to assemble and plate salads, pizzas and prepare desserts and milkshakes in an a la carte environment.
Ability to prepare vegetables that accompany any dishes and for a la carte orders.
Understand food safety and storage temperatures to prevent product loss and cross contamination.
PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENTThe physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Physical Demands:
Must be able to lift 50 poundsMust be able to perform repetitive tasksMust be able to withstand extreme temperaturesMust be able to work safely in a busy kitchen environmentMust be able to stand, lift, bend and twist as requiredMental Demands:
Must be able to work well with and supervise othersMust have math and reading skillsMust be able to maintain focus on the task at hand; must be able to maintain a calm and pleasant attitude in high stress situationsWork Environment:
Must be able to work in a busy kitchen environment and on a kitchen line settingMust be able to work on the kitchen line, cooking in front of and interacting with guestsMINIMUM QUALIFICATIONSEducation:
None RequiredTraining/
Experience:
One year kitchen experience preferredPay for skills program will require testing and certification for advancement for each levelJob Knowledge:
Must have a good understanding of all kitchen equipmentMust have a good understanding of food safety (FIFO and labeling and product rotation)Must have a basic understanding of ordering, inventory and cost control.
Other:
Must be able to receive and maintain all required certification.
Must complete all required company training.
Recommended Skills Assembly And Installation Food Safety Friendliness Labeling Management Accounting Mathematics Estimated Salary: $20 to $28 per hour based on qualifications.
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