What are the responsibilities and job description for the Cook position at A.Ray Hospitality?
GENERAL SUMMARY:
The back of house team members perform daily kitchen operations and coordinate with dining room and bar staff to meet guests needs. The back of house staff must work closely in cooperation with the managers and FOH staff members to achieve targeted results in sales and food cost. The back of house staff strives to deliver high quality food and beverage service to ensure enhanced customer experiences while proactively maintaining appropriate cost and safety. The back of house staff possesses great culinary food knowledge and service skills. The back of house team works within the kitchen procedures and strives to develop streamlined workflow in food delivery and execution.
DUTIES INCLUDE BUT NOT LIMITED TO:
CUSTOMER FOCUS:
Maintains a good image of the company and helps create a positive dining experience through teamwork and service.
Ensuring the company serves a quality menu.
Responds to all guest complaints timely, taking all appropriate actions to ensure a positive experience with the restaurant and brand.
KNOWLEDGE, SKILLS AND ABILITIES:
Strong organization skills.
Strong Culinary skills in food preparation and recipe execution.
Execute the highest standards of OSHA, HACCP, local health and safety code, and company policies with uncompromising standards. Ensures all sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
The ability to think and act; decisiveness, assertiveness, with the ability to achieve results quickly.
Adaptable and flexible with the ability to handle changing priorities in high pressure situations.
Professional demeanor and positive attitude; customer service orientation and the ability to have fun in the venue while adhering to policy and procedures.
The back of house team members perform daily kitchen operations and coordinate with dining room and bar staff to meet guests needs. The back of house staff must work closely in cooperation with the managers and FOH staff members to achieve targeted results in sales and food cost. The back of house staff strives to deliver high quality food and beverage service to ensure enhanced customer experiences while proactively maintaining appropriate cost and safety. The back of house staff possesses great culinary food knowledge and service skills. The back of house team works within the kitchen procedures and strives to develop streamlined workflow in food delivery and execution.
DUTIES INCLUDE BUT NOT LIMITED TO:
CUSTOMER FOCUS:
Maintains a good image of the company and helps create a positive dining experience through teamwork and service.
Ensuring the company serves a quality menu.
Responds to all guest complaints timely, taking all appropriate actions to ensure a positive experience with the restaurant and brand.
KNOWLEDGE, SKILLS AND ABILITIES:
Strong organization skills.
Strong Culinary skills in food preparation and recipe execution.
Execute the highest standards of OSHA, HACCP, local health and safety code, and company policies with uncompromising standards. Ensures all sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
The ability to think and act; decisiveness, assertiveness, with the ability to achieve results quickly.
Adaptable and flexible with the ability to handle changing priorities in high pressure situations.
Professional demeanor and positive attitude; customer service orientation and the ability to have fun in the venue while adhering to policy and procedures.
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