Cook - Roux 41 Bayou Bistreaux

Summary of Position

Kitchen workers have the extremely important job of preparing the food that keeps our customers coming back to our business. Each kitchen worker's primary objective is to ensure a customers' 100% satisfaction with our product. Each worker will be expected to contribute to this goal by using speed and efficiency for every task in the kitchen. The kitchen workers consistency and training development will be imperative to the smooth operation of the kitchen.

Duties & Responsibilities

• Assume 100% responsibility for quality of products served.

• Know and comply consistently with Rotolo's standard portion sizes, cooking methods, prep methods, quality standards and kitchen rules, policies and procedures.

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

• Portion food products prior to cooking according to standard portion sizes and recipe specifications.

• Maintain clean and sanitary work station areas including tables, shelves, grills, ovens, prep tables, refrigeration equipment, walk-in cooler, sinks, floors, walls, etc.

• Follow proper plate presentation and garnish set up for all dishes.

• Handle, store, and rotate all products properly.

• Be ready and willing to assist fellow kitchen workers as situations arise.

• Assist in food prep assignments during off-peak periods as needed.

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.

• Close kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.

• Open kitchen properly and follow the opening checklist for kitchen stations. Assist others in opening the kitchen.

• Attend all scheduled employee meetings and bring suggestions for improvement.

• Maintain a good working relationship with all fellow employees.

• Perform other related duties assigned by the Kitchen Manager, General Manager, Assistant General Manager, or Shift Leader.

• Perform all necessary Point of Sale and telephone functionality to take orders from customers.

• Follow all safe food handling practices.

• Adhere to all rules and policies stated in the employee handbook.

Qualifications

• Must be able to communicate and understand the predominant language(s) of our guests.

• Must have a basic knowledge of kitchen procedures and functions.

• Possess basic phone skills and have the ability to understand the Point of Sale system in order to take phone orders from customers.

• Be able to work in a standing position for long periods of time.

• Be able to safely lift and easily maneuver up to 50 lbs of product.

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