Job Details

FUNCTION:

Responsible for accurately and efficiently cooking meat, fish, vegetables, soups, and other hot food products as well as preparing and portioning food products prior to cooking. Perform other duties in the areas of food and final plate preparation including platingand garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

RESPONSIBILITIES:

1. Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment. Identifies and safely operates said equipment. Versatile in preparing both hot and cold items.
2. Assume 100% responsibility for quality of products served.
3. Know and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
4. Stock and maintain sufficient levels of all food products and supplies at line stations to assure a smooth service period. Restock at the end of shift to promote teamwork and ensure shift to shift success.
5. Portion food products prior to cooking according to standard portion sizes and recipe specifications.
6. Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, and refrigeration equipment.
7. Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
8. Follow proper plate presentation and garnish set up for all dishes.
9. Handle, store, and rotate all products per standard.
10. Assist in food prep assignments during off-peak periods to ensure shift to shift success
11. Properly label and date all products to ensure freshness and quality.
12. Apply advanced knife skills required for service such as carving cooked meats, slicing, dicing, julienne, brunoises, and mince.
13. Exhibit a solid, working knowledge, understanding and application of all cooking techniques.
14. Complete prep duties, execute tickets and perform duties with speed and accuracy with no supervision.
15. Ability to detect irregularities in quality and consistency of all products and correct as needed.
16. Exhibit positive leadership qualities, display quick problem-solving skills, make decisions, and direct other cooks in the absence of the Chef or Sous Chef.
17. Ability to assist in correcting standards in a positive and professional manner with cooking staff.
18. Test the temperature of food at specified intervals. Must be able to properly use and calibrate a thermometer.
19. Ensure all requisitions are processed properly and placed in designated area.
20. Understand par levels with the ability to complete order guides for needed product in the absence of a chef.
21. Maintain a solid knowledge of all food products and skillfully apply culinary techniques.
22. Ensure the cleanliness and organization of all kitchen areas throughout and at the end of each shift.
23. Work as a team, assisting all guests and employees.
24. Effectively communicate with management, chefs, and service staff to fulfill and address any issues or needs requested by guests and fellow team members.
25. Regularly submit suggestions for specials, menu items and process improvements.
26. Using the Nugget's system of recognition, recognize team members who are going "above and beyond"
27. Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
28. Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike.
29. Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.
30. Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
31. Regular predictable attendance is required.
32. Other duties and responsibilities as assigned.

REPORTING RELATIONSHIP: Room Chef

MINIMUM REQUIREMENTS:

Must be at least 21 years of age.

EDUCATION LEVEL:

High School diploma or equivalent is required

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language.

EXPERIENCE:

Minimum 1-3 years previous experience as a Cook III, preferably in a high-volume kitchen.

Must have a basic knowledge and experience in general cooking styles, techniques, and understanding of how to read and execute recipes in assigned food outlet.

SPECIAL SKILLS:

Solid knife and culinary skills required.

LICENSE/CERTIFICATION:

Alcohol Awareness Certification is required for certain outlets.

PHSYICAL DEMANDS AND WORK ENVIRONMENT:

Ability to walk, stand, or sit for long periods of time.

Ability to lift, and move product up to 50 lbs.

Fine finger manipulation.

Work environment may include smoke and variable temperature, lighting, and noise levels.

Work may be performed indoors and outdoors during special events.