Not Your Average Joe's
Reston, VA
Mar 12, 2018
Mar 16, 2018
Food Service, Cook
Full Time
Overview A Cook is responsible for serving our guests, our team and Not Your Average Joe s with unparalleled hospitality to create unforgettable guest and team member experiences every day! Responsibilities Understands our Guest-Obsessed culture and does whatever it takes to create a positive and memorable guest experience Follows company policy in handling guest allergies/intolerances, ensuring our guests receive safe meals Sets up station with food products and utensils and turns on equipment to ensure the station is ready for production. Prepares raw ingredients, adhering to all recipes, for use on the line and for use in food prep recipes. Uses proper portioning techniques and recipe procedures to create prepared food products. Reads tickets and/or listens to what dishes are called to determine what/when items need to be prepared Checks and adjusts temperature of equipment to ensure food is cooked and stored at the proper temperature. Cleans station floors, counters, tools, cutting boards, and preparation surfaces using the proper cleaning solutions to ensure station is clean and sanitized at all times. Assists other team members by answering questions and helping out as needed to aid in the service of guests. Arrives to work on time, well-groomed and in the proper work attire, and ready to work. Clocks in and out as scheduled Demonstrates a helpful, positive attitude at all times to guests and team members. Completes all assigned tasks and duties assigned by managers/supervisors. Follows proper check out procedures before leaving at the end of a shift Assists fellow team members as needed to ensure our guests receive the highest standard in food, beverage, and hospitality. Inspects prep areas, storage areas, cooking areas; cleans as needed, and reports any unsafe conditions to maintain safety and sanitation standards. Qualifications Ability to understand and follow direction from others. Ability to perform basic math functions. Ability to read recipes and memorize and replicate food production procedures. Ability to work in a high-volume, fast-paced work environment. Ability to bend at the waist and lift items up to 50 lbs. to waist level. Ability to move items up to 50 lbs. for distances of up to 25 feet. Skill and coordination in using kitchen utensils and equipment Ability to remain standing and active for an 8-12 hour shift. Ability to hear, understand, and respond to employees and guests requests in a loud environment. Ability to tolerate exposure to cold and hot temperatures (below 40 F and above 140 F) throughout the shift.

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