BUR-GER Smasher - Grill Cook

Responsibilities

Primary
o    Promote, work, and act in a manner consistent with the mission of BUR-GER™ - “to excite our customers everyday with new creations and flavors and create customer loyalty by offering a consistently excellent product”.
o    Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices..
o    Daily, Weekly and monthly cleaning procedures
o    Oil Changes
o    Clean food preparation areas, cooking surfaces, and utensils.
o    Verify that prepared food meets requirements for quality and quantity.
o    Ensure food is stored and cooked at correct temperature by regulating temperature of grills, fryers and other kitchen equipment.
o    Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
o    Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
o    Responsible for the quality of products served.
o    Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
o    Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
o    Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
o    Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
o    Measure ingredients required for specific food items being prepared.
o    Follow proper plate presentation and garnish set up for all dishes
o    Clean, stock, and restock workstations and display cases.
o    Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
o    Wash, cut, and prepare foods designated for cooking.
o    Assists in food prep assignments during off-peak periods as needed.
o    Substitute for or assist other cooks during emergencies or rush periods.
o    Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.

o    Attend all scheduled employee meetings and offers suggestions for improvement.
o    Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
o    Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
o    Re-stock Packaging for delivery
o    Follow health and safery procedures

Supplemental
o    Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times.
o    Order and take delivery of supplies.