Cook

The Cook/Prep, under the direction of the Restaurant Manager, will primarily be responsible for ensuring all preparation and cooking are performed according to Mary Brown’s Standards. They must consistently deliver freshness, superior quality, and appealing presentation of all food products at all times.

Main Heading:

Ensure all food are prepared and cooked according to Mary Brown’s guidelines. Maintains established food rotations in storage in order to minimize spoilage and waste.

Review daily prep list and maintain level of food production to cater to peak demands. Ensures safe and sanitary practices are adhered to in accordance with company and facility policies.

Follows all proper food safety procedures during preparation and cooking including maintaining all required labels and logs.

Ensures that all food is cooked and served in the right condition, at the right temperature and at the right time.

Maintains all related work areas and equipment in a clean and sanitary condition. Perform cleaning duties such as sweeping, mopping as well as cleaning of equipment throughout shift.

Clean and sanitize all required tools and equipment as required – daily, weekly, monthly Reports damaged and/or inoperable equipment and fixtures to manager on duty.

Assist in taking inventory.

Check and verifies all deliveries. Record delivery temperature and put away the orders according to FIFO (first in first out) method.

Perform morning kitchen set up and/or evening kitchen shut down duties. Performs other work-related duties as assigned.

Demonstrate professionalism, courtesy and respect for customers in all front of the house situations.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.