Job Description
Job Description
KITCHEN / COOK JOB DESCRIPTION Prep Cook
- Understands the operation and maintenance of all machines used for prep.
- Able to follow and / or prepare a daily prep list to ensure proper prep standards and quantities.
- Comply with health code and safety standards when it comes to prep procedures.
- Ability to understand the importance of daily rotation and labeling of menu items.
- Ability to mop, sweep, scrub and wipe the prep room as well as other cleaning procedures. Expediter / the Cut Window
- Understands procedure for cutting and preparing a pizza for dine in or take out, as well as other restaurant menu items.
- Ability to read a ticket to ensure correct restaurant food menu items.
- Able to work with speed and efficiency to ensure proper and timely output of restaurant menu items.
- Willing to comply with health code and safety standards of the oven.
- Understands the operation and maintenance of the ovens. Pizza roller
- Ability to read a ticket to ensure the correct output of restaurant menu items.
- Ability to roll with speed and efficiency.
- Understands the difference between pizza menu items, such as size and crust thickness.
- Understands the operation and maintenance of the dough roller.
- Willing to comply with health code and safety standards of the dough rolling machine. Line Cook
- Ability to read a ticket to ensure the correct output of restaurant menu items.
- Understands the difference between pizza menu items, such as size and crust thickness.
- Follows health code standards when maintaining and cleaning the food line.
- Ability to work with speed and efficiency to ensure proper and timely output of restaurant menu items. General job descriptions for all kitchen staff
- Willing to learn and follow health code standards concerning cleanliness of the kitchen area, food preparation, and personnel hygiene.
- Willing to learn all job functions of the kitchen.
- Willing to work evenings, weekends, and holidays.
- Possess reliable transportation.
- Must not have any diseases that can be transmitted through food.
- Must be able to get to work on time.
- Willing to follow management policies and procedures.
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