Not Your Average Joe's

Cook

US-MA-Acton
ID
2017-1327
Category
Back of House

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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