Job Description
Position: Cook
Reporting: GM; KM; MOD; Supervisor
Classification: Full Time/Hourly
Job Summary:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, ability, physical demands and work environment associated with this position and are not intended to be all-inclusive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Responsibilities:
• Must be able to perform all station functions – Fry, Flat Top Griddle, Broiler, Pantry, and other equipment generally found in the back of the house
• Setup or breakdown Hot Line station per operating standards
• Completes opening, mid shift, and closing checklists as required
• Prepares daily assigned Prep items for station and /or overall kitchen by following exact recipes and cooking/prep methods and all par levels in the allotted time period.
• Handles, stores, and rotates all products properly
• Is 100% responsible for quality of products served.
• Properly labels and rotates all products in line reach-in coolers
• Operates all equipment according to the safety guidelines for the equipment and exercises safe work practices when handling sharp utensils, hot surfaces and lifting heavy objects
• Stocks the Hot Line with necessary Prep items according to daily par levels
• Must exercise proper Food Handling techniques according to Health Department code
• Produces/Cooks all station menu items according to recipes, garnishes and plating with appropriate portion control and appropriate time
• Re-stock all necessary perishables daily to ensure product quality
• Keeps work area clean, sanitized and free of debris
• Effectively and respectfully communicates with other Station’s Team Members and assists the other stations when necessary
• Completes all daily side-work and deep cleaning assignments
• Adhere to the policies, procedures, practices and standards set forth in the Team Member Handbook
• Other duties as assigned
Competency
Definition
Business Acumen
Demonstrates comprehension of the job, including policies, practices, and relationships. Possesses the expertise and skill levels required of the job and performs with quality. Expert knife skills for cutting prep items
Dedication
Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrates a win-win attitude: “see it, own it, solve it.”
Safety & Security
Observes safety and security standards. Uses equipment and materials properly. Complies with safety standards and personal protective equipment requirements. Reports potential unsafe conditions or practices to appropriate person immediately. Promotes restaurant safety, cleanliness and security compliance at all times.
Teamwork
Cooperates and is willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication
Communicates clearly and effectively with mutual respect, understanding and trust to fellow team members, managers, supervisors and guests. Listens carefully to opinions and views of others; states understanding of what has been heard.
Initiative
Contributes new ideas and suggestions to enhance productivity and efficiency. Is proactive in troubleshooting problems or issues and takes action to mitigate potential problems.
Adaptability & Planning
Possesses the ability to learn new tasks and adjusts well to new situations. Performs well under tight time schedules and pressures to change direction quickly. Must be able to work any shift (various hours/days off) and overtime as business dictates. Must be able to work weekends, and holidays.
Service Orientation
Demonstrates a sense of urgency. Is warm, welcoming, friendly and smiles when visible to guests.
Crews Core Values
C – Collaborative sprit is essential to our workplace environment. We foster a culture of collaboration and teamwork. Each team member plays an integral role. We value the importance of everyone’s contribution. We are one team, the Crews Team.
R – Realize revenue is driven through results and respect; So, we operate with a sense of urgency to service our guests and brand partners. We outperform our competition, and we win as a result.
E – Embrace and drive change through empowerment and operational excellence. We do it better by being genuine, thoughtful, and innovative. We continuously explore and integrate new tools with the goal of providing best-in class service to our guest.
W – We Care and take the time to coach and train. We are 100 % coachable. We hold each other accountable through authentic, and honest feedback. We care about each member of the Crews Team simply because, We Care.
S- Success is the CREWS experience- The secret to our success is our Team. The Crews Team is made up of amazing individuals who are approachable, fun, authentic and humble, who have an absolute passion for providing an extraordinary service. We go above and beyond for our guests, our teams, our brands, and the communities in which we operate.
Other Skills and Physical Requirements:
• Must be able to lift, carry, push, pull and/or handle merchandise throughout the store weighing up to 50 lbs.
• Must be able to remain stationary, walk and/or stand for entire shift.
• Must be able to bend, kneel, climb, reach and grasp.
• Frequent washing of hands following Health Department Guidelines.
• Must be able to operate and use all equipment necessary to safely perform all duties.
• Minimum of 1 year of work experience.
Education and Certification:
• High School Diploma or Equivalent
• Food Handlers Card
Reporting: GM; KM; MOD; Supervisor
Classification: Full Time/Hourly
Job Summary:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, ability, physical demands and work environment associated with this position and are not intended to be all-inclusive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Job Responsibilities:
• Must be able to perform all station functions – Fry, Flat Top Griddle, Broiler, Pantry, and other equipment generally found in the back of the house
• Setup or breakdown Hot Line station per operating standards
• Completes opening, mid shift, and closing checklists as required
• Prepares daily assigned Prep items for station and /or overall kitchen by following exact recipes and cooking/prep methods and all par levels in the allotted time period.
• Handles, stores, and rotates all products properly
• Is 100% responsible for quality of products served.
• Properly labels and rotates all products in line reach-in coolers
• Operates all equipment according to the safety guidelines for the equipment and exercises safe work practices when handling sharp utensils, hot surfaces and lifting heavy objects
• Stocks the Hot Line with necessary Prep items according to daily par levels
• Must exercise proper Food Handling techniques according to Health Department code
• Produces/Cooks all station menu items according to recipes, garnishes and plating with appropriate portion control and appropriate time
• Re-stock all necessary perishables daily to ensure product quality
• Keeps work area clean, sanitized and free of debris
• Effectively and respectfully communicates with other Station’s Team Members and assists the other stations when necessary
• Completes all daily side-work and deep cleaning assignments
• Adhere to the policies, procedures, practices and standards set forth in the Team Member Handbook
• Other duties as assigned
Competency
Definition
Business Acumen
Demonstrates comprehension of the job, including policies, practices, and relationships. Possesses the expertise and skill levels required of the job and performs with quality. Expert knife skills for cutting prep items
Dedication
Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrates a win-win attitude: “see it, own it, solve it.”
Safety & Security
Observes safety and security standards. Uses equipment and materials properly. Complies with safety standards and personal protective equipment requirements. Reports potential unsafe conditions or practices to appropriate person immediately. Promotes restaurant safety, cleanliness and security compliance at all times.
Teamwork
Cooperates and is willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication
Communicates clearly and effectively with mutual respect, understanding and trust to fellow team members, managers, supervisors and guests. Listens carefully to opinions and views of others; states understanding of what has been heard.
Initiative
Contributes new ideas and suggestions to enhance productivity and efficiency. Is proactive in troubleshooting problems or issues and takes action to mitigate potential problems.
Adaptability & Planning
Possesses the ability to learn new tasks and adjusts well to new situations. Performs well under tight time schedules and pressures to change direction quickly. Must be able to work any shift (various hours/days off) and overtime as business dictates. Must be able to work weekends, and holidays.
Service Orientation
Demonstrates a sense of urgency. Is warm, welcoming, friendly and smiles when visible to guests.
Crews Core Values
C – Collaborative sprit is essential to our workplace environment. We foster a culture of collaboration and teamwork. Each team member plays an integral role. We value the importance of everyone’s contribution. We are one team, the Crews Team.
R – Realize revenue is driven through results and respect; So, we operate with a sense of urgency to service our guests and brand partners. We outperform our competition, and we win as a result.
E – Embrace and drive change through empowerment and operational excellence. We do it better by being genuine, thoughtful, and innovative. We continuously explore and integrate new tools with the goal of providing best-in class service to our guest.
W – We Care and take the time to coach and train. We are 100 % coachable. We hold each other accountable through authentic, and honest feedback. We care about each member of the Crews Team simply because, We Care.
S- Success is the CREWS experience- The secret to our success is our Team. The Crews Team is made up of amazing individuals who are approachable, fun, authentic and humble, who have an absolute passion for providing an extraordinary service. We go above and beyond for our guests, our teams, our brands, and the communities in which we operate.
Other Skills and Physical Requirements:
• Must be able to lift, carry, push, pull and/or handle merchandise throughout the store weighing up to 50 lbs.
• Must be able to remain stationary, walk and/or stand for entire shift.
• Must be able to bend, kneel, climb, reach and grasp.
• Frequent washing of hands following Health Department Guidelines.
• Must be able to operate and use all equipment necessary to safely perform all duties.
• Minimum of 1 year of work experience.
Education and Certification:
• High School Diploma or Equivalent
• Food Handlers Card
💡 Quick Summary
Seeking a career-building opportunity? The Cook-Fat Sals position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Los Angeles offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
