Cooks

Responsible for learning and demonstrating proficiency and consistency of food production for a particular station.

Requirements

• Attendance as scheduled is required.
• Understands production/prep scheduling, creates and/or follows production charts
• Strategic prep production to incur minimal waste
• Demonstrates safe food handling procedures (labeling, dating, rotating)
• Uses time productively, organized and combines trips, well planned
• Knows how to safely operate and clean all kitchen equipment (where applicable)
• Completes daily checklists and inspection logs
• Maintains a sanitary and organized work station
• Complies with portion sizes, quality standards, garnish, as trained and educates others to enforce same standards
• Makes effective thoughtful decisions and accepts responsibility for them
• Creative problem solver, uses team work, empowerment and the Journey principles
• Complies with all handbook standards
• Demonstrates a “whatever it takes” behavior to please guests
• Absolute commitment to improve Guest Satisfaction Scores
• Attends and successfully completes “Great Food, Safe Food” training manual
• Regularly reports all needed maintenance projects
• Checks with supervisor prior to departure
• Neat appearance with proper clean uniform, wearing both a hat or hair net and work shoes