Cook

Position

Cook

Department

Kitchen

Supervisor

Executive Chef; Manager : Food & Beverage Manager

Job Summary

Main responsibilities include total food production in the outlet kitchen servicing the Rosemary & Thyme, Floyd's Pub and The Alley. Directly responsible for food quality and service from the outlet kitchen, including consistency of product, proper temperatures as specified through recipe cards, use records in accordance with departmental standards and guidelines on proper food handling and sanitation procedures. Also must adhere to all policies and procedures and safety guidelines. Also responsible for achieving budgeted goals for all Costs including labor and a 32% food cost.

Scope

This individual is required to be detail‑oriented, work well in a team environment and enjoy serving customers in a positive, friendly and courteous manner. Must be able to perform under pressure in a fast‑paced environment. Directly responsible for food quality and service from the kitchen, including consistency of product, proper temperatures as specified through recipe cards, use records in accordance with departmental standards and guidelines on proper food handling and sanitation procedures (SafeServ). Also must maintain proper costs for all food related expenses, purchasing, scheduling, training and supervision of all kitchen employees.

Duties and Responsibilities

• Strict adherence to recipes, recipe cards, cooking times, proper temperatures, presentation, and use record compliance at all times.
• Maintain consistent food quality and a top product as well as service in accordance with standardized company recipes and procedures.
• Maintain a recipe book binder at all times and update as needed.
• Follow established sanitation procedures and daily, weekly, and monthly cleaning duties to maintain the highest sanitation practices and standards issued by SafeServ.
• Adhere to safety and emergency policies and procedures. Keep MSDS binder up to date.
• Maintain a clean and safe work environment for each employee.
• Purchase all food and food-related items from established vendors in a timely manner; buy from designated vendors only. Maintain a 32% food cost. All other costs must be in line with budget, especially labor cost and operating supplies.
• Hire, train and supervise all kitchen employees.
• Ensure all manuals, checklists and all training documents are up to date and accurate, including line cook manual.

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