What are the responsibilities and job description for the Cook position at Razzoo's Cajun Cafe?
Job Details
Job Location
Pasadena - Pasadena, TX
Position Type
Full-Time/Part-Time
Job Shift
Any
Description
Position Overview:
Fulfills food order tickets by preparing, seasoning, and cooking complex menu items, including soups, sauces, vegetables, meats and desserts.
Licensing Requirements
Essential Characteristics
Job Location
Pasadena - Pasadena, TX
Position Type
Full-Time/Part-Time
Job Shift
Any
Description
Position Overview:
Fulfills food order tickets by preparing, seasoning, and cooking complex menu items, including soups, sauces, vegetables, meats and desserts.
Licensing Requirements
- Food Safety Handling Certification
- Integrity must protect the Companys assets
- Guest Service Orientation anticipating guests needs and consistently following Razzoos Steps of Service
- Active Listening giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
- Speaking talking to others, i.e., managers, co-workers, guests, to convey information effectively
- Social Perceptiveness being aware of others behavior and reactions and understanding why they react as they do
- Critical Thinking using logic and reasoning to identify the needs of a given situation
- Reading Comprehension understanding written communications and documents
- Arithmetic utilizing basic math skills relative to position requirements, i.e., recipe preparation
- Problem Sensitivity the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty
- Memorization the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, and food recipes
- Time Sharing the ability to shift back and forth between two or more activities or sources of information
- Team Oriented actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
- Safety Focused ability to adhere to Company safety standards at all times
- Work Schedule ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time
Essential Characteristics
- Self-directed ability to work well with little or no supervision
- Sense of urgency
- Organized, detail oriented; recognizes errors quickly
- Positive attitude and professional demeanor
- Guest focused and solution-driven
- Multi-tasker
- Team oriented
- Communicator clear written and oral skills
- Safety conscious follows all safety and sanitation policies
- Professional image - Neat, clean, pressed
- Dependable consistently works agreed upon schedule and gets to work on time
- Take direction from Manager on Duty
- Comply with all applicable federal, state , and local statutes as well as Razzoos policies and procedures
- Always follow recipes as they are presented and have recipes out when making them
- Follow line procedures never taking shortcuts to shorten procedure
- Utilize scales and measuring tools when portioning food and completing recipes
- Have the urgency to prepare food items to achieve Razzoos stated cook times
- Attack (sense of urgency) food tickets at all times of day. Attack first ticket with consistent urgency
- Commit to preparing plates in consistent arrangement, clean rims, and with deli paper pointed up
- Properly garnish every plate
- Follow Cook To Order philosophy meaning we do not pre-cook food items, especially side items like bread and french fries
- Follow proper food thawing procedures
- Properly cover, label, date, and rotate all food items
- Properly ice down food items as required
- Manually and safely clean knives, not leaving them in the dish area to be cleaned
- Adhere to all safety, sanitation and food-handling rules and guidelines
- Maintain a clean and organized kitchen
- Properly handle all food items while maintaining a sanitized kitchen by following proper sanitation procedures
- Follow proper knife handling procedures using cutting gloves where appropriate
- Utilize rubber gloves when handling food or disposing of trash
- Follow prep sheets as completed by managers
- Manage line food levels appropriate to the level of business
- Clean and sanitizes station and checks in with manager before leaving
- Commit to safe working environment reporting any unsafe procedures or conditions to manager
- Utilize chemicals as described in OSHA MSDS book
- Handle all kitchen equipment safely being considerate of others around him/her
- Operate dishwashing machine as necessary, appropriately loading dishes, glassware, flatware, pots and pans into dishwashing machine and maintaining accurate levels of chemicals
- Empty trash cans using appropriate safety and sanitation measures
- Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prep
- Maintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
- Comply with all applicable federal, state and local statutes as well as Razzoos policies and procedures
- Perform additional responsibilities as requested by a manager at any time
- Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
- Move about the kitchen areas quickly and carefully
- Stand/walk during entire shift
- Climb ladder when reaching for items that are on upper shelves
- Ability to hear with accuracy over loud background noise
- 20/20 Near Vision, with correction the ability to see details at close range (within a few feet of the observer)
- Manual Dexterity the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
- Fast-pace environment
- Exposed to varying temperatures, hot (ovens, stoves) and cold (walk-ins)
- Gas stoves, ovens, cooking oils, broilers
- Receiving several food orders at the same time
- Background noise, i.e., employees speaking simultaneously, kitchen equipment
- Handling hot pans, knives and breakable dishes
- Confined work space
