| The Advanced Cook supervises food preparation and production for breakfast and/or lunch and dinner shifts, and to perform a variety of kitchen management functions, including ordering, inventory control, and assistance in menu planning. In a small restaurant operation, to serve as chef, supervising all food preparation and production and performing all kitchen management functions.
Responsibilities include, but are not limited to:
- Understands the proper terms for kitchen equipment/pans and small wares used in the kitchen
- Understands and operates basic cooking equipment such as fryers, pizza oven and kettles
- All of our team members are typically required to wash dishes one shift per week
- Heat or Reheat items for service in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided
- Clean food preparation areas, cooking surfaces, utensils, sneeze guards and guest facing areas of their station in accordance with health and safety standards
- Proactively greet guests and take food orders
- Continually demonstrate a high level of guest service excellence
- Prepare food items in accordance with the station guide recipes including portion control and presentation
- Gathers and portion items ensuring that they are of high quality and serves to guests
- Maintain sanitation, health and safety standards in work areas including but not limited to temperature checks, wearing gloves and proper utilization of sanitation buckets
- Responsible for breaking down workstation, cooling food where necessary in accordance with cooling guidelines and storing in accordance with proper storage and labelling guidelines
- Attends all allergy and foodborne illness in-service training.
- Reports all accidents and injuries in a timely manner
- Complies with all company safety and risk management policies and procedures
- Participates in regular safety meetings, safety training and hazard assessments
- Attends training programs (classroom and virtual) as designated
- Typically requires supervision from a more senior culinary team member
- May perform other duties and responsibilities as assigned
- Functions as experienced cook with the ability to manage a station or multiple stations maintaining expectations for speed and service
- Capable of teaching others to use all kitchen equipment, processes and procedures
- Oversight of Entry Cooks or Cook I’s in a FSR or several in a QSR environment. Assigns or adjusts responsibilities as necessary
- Communicates with supervisor regarding volume levels and team assignments
- Assists in the control of food and labor costs by eliminating waste and over production
- Makes recommendations for adjusting pars
- Produces small to large batch goods using advanced and full range of classical cooking techniques
- May select recipes per menu cycle, prepare bakery items, receive inventory and prepare meals for customers requiring special diets
- Intermediate to advanced knife skills
- Able to explain ingredients in the menu and preparation techniques
- Demonstrates proficiency in all areas of the kitchen including stations, menu/ingredients, equipment operation, safety & sanitation and daily operations.
- Ensures all team members are properly equipped with uniforms, supplies and tools
- Maintains an organized and efficient flow of production with regards to changes in forecasts and menus
- Understands and can demonstrate proficiency operating more advanced cooking equipment such as grills, steamers, robot coupe, immersion mixers and slicers
- Responsible for basic food preparation tasks, such as cutting up meat and fish, basic knife handling skills, peeling, slicing, chopping, measuring and mixing ingredients
- Prepares necessary ingredients to replenish station according to established par levels
- Ability to follow basic recipe to produce high quality product
- Ensures food is prepared and presented a high level of quality, visual appeal and consistency
- Willingness to support and guide entry cooks in performing their responsibilities
- Ability to butcher chicken, fish and shellfish; cut, trim and bone meat
- Determining pars for next shift and ensuring prep is sufficient. Adjust production levels to meet forecast demands
- Trains new cooks and ensures development of team members through on-going training and effective communication.
- Recognizes team members for successful achievements and contributions
- Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
- Responsible for inventories to enable team members to successfully prepare mise en place
- Consistently checks temperatures in foods and follows proper procedures in regard to chilling, re-heating and holding food
- Maintains and reports waste log to supervisors on a daily/weekly basis
- Checks outlet(s) upon arrival to determine status of outstanding safety or equipment issues and communicates any concerns to supervisor
- Checks outlet(s) prior to leaving to ensure cleanliness, equipment shutdown, proper disposal/removal of food and proper storing and labeling
- Ensures proper rotation, storage temperatures and proper storing procedures are observed
- Keeps Supervisors apprised of hits/misses from each shift
- Delegates workload to team members fairly and consistently while continually striving to improve flow of production
- Able to read, interpret, demonstrate culinary fundamentals with sound knowledge of food handling procedures and food ingredients
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