Restaurant Cook - Arrow

Prepares and produces menu items to standards in a quick and efficient manner.   

Prepares items such as but not limited to salads, appetizers, beef, poultry, seafood, etc.   

Prepares, cooks and seasons all food.    

Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.   

Adheres to kitchen maintenance and sanitation programs.   

Maintains assigned station and equipment in a clean and sanitary condition. 

Works a flexible schedule including weekends, evenings and holidays. 

Works a reasonable amount of overtime when required. 

All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”.     

Team members will participate in all mandatory meetings and pre-shift BUZZ sessions.  

Must be able to get along with co-workers and work as a team. 

Ability to read, write, speak and understand English.   

Must be able to respond to visual and aural cues. 

Must present a well-groomed, professional appearance. 

Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. 

Must be able to work a varied schedule including holidays, nights and weekends as needed. 

Must be able to work a reasonable amount of overtime when required. 

Perform other duties as assigned. 

Must be able to work inside a kitchen and on a fry line during most of shift.   

Must be able to work and maneuver in a close or small kitchen / working environment during entire shift.   

Must be able to tolerate areas with extreme hot and cold temperatures.   

Must be able to lift up to 100 pounds.   

Must be able to push and pull carts weighing up to 300 pounds.   

Must possess coordination and dexterity to use kitchen utensils, such as knives, spatulas, food tongs, etc.   

Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.   

Must be able to operate the following kitchen equipment: Stoves, grills, fryers, broilers, and other utensils in preparing the food orders.   

Must be able to respond to visual and aural cues.   

Must be able to speak, read, write, and understand English. 

Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights.