Line Cook-Idaho Springs

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.