Cook at West Allis FP, LLC – Milwaukee, Wisconsin

Summary of Position:

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and other food products using a variety of equipment and utensils, according to the daily prep list.

Duties and Responsibilities:

• Complete opening and closing checklists.
• Refer to daily prep list at the start of each shift for assigned duties.
• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, and policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Promptly reports equipment and food quality problems to kitchen manager.
• Inform kitchen manager immediately of product shortages.
• Uses our standard recipe card for preparing all products. Do not rely on the memory of yourself or other employees.
• Performs other related duties as assigned by the kitchen manager or manager on-duty.

Qualifications:

• Line cooks must have a minimum of one year of experience in kitchen preparation and cooking.
• Line cooks must have at least six months experience in a similar capacity.
• Line cooks must be able to communicate clearly with managers and kitchen personnel.
• Be able to reach, bend, stoop, and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods (up to 8 hours).