Cook - FT in Atlanta, Georgia at CLAIRMONT PLACE CONDOMINIUM ASSOCIATION

Position Title: Line Cook/Prep Cook

Department: Dietary/Food Service

Reports to: Sous Chef and Department Director in that order

Safety-Sanitation:

Commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers. Reports any unsafe condition and corrects in a timely manner. Follows all food sanitation regulations dictated by Dekalb County Health Dept and ServSafe Handbook.

Commitment to Quality & Team:

Employee should daily and visibly demonstrate a commitment to meeting a high quality of service standards. Employee should fulfill all job duties (as expected of position and those assigned daily) to ensure that job is completed. Employee is expected to participate in all meetings and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude each day. Employee is expected to deal with conflict in a professional manner, displaying honesty and trustworthiness.

Essential Duties:

- Must have the ability to stand on your feet for 50 hours a week and move 50+ cases.

- Reports up the chain of command to shift lead, then sous chef, then department director.

- Responsible for ensuring all food service and cleanliness goals are achieved during all shifts; This should be accomplished by visible personal demonstration of efficiency, clean work habits, emotional intelligence and professionalism.

- Ensures that workstation is maintained to sanitation standards.

- Reporting to work on time, no more than 5 minutes before scheduled time. Properly clocking in and out and following scheduled breaks is company policy; clocking in/out should not be abused as this is in violation of the employee handbook. Communicate with a manager if you are not at your workstation and where you will be if you are on an unscheduled break. You must adhere to provided schedule and ensure you are not working beyond 40 hours if not authorized by direct supervisor. All employees should model good attendance by reporting on time and ready to work for all assigned shifts.

- Assisting dining services team with inventory and ordering, helping to maintain par levels and control food cost while ensuring proper storage of all items according to health code standards ie labeling all stored items, proper rotation, observing all time/temperature standards.

- Follows cell phone procedures and proper usage as dictated by Clairmont Place Executive Director and Employee Handbook.

- Provides friendly service towards residents, guests, vendors, coworkers and any other coworkers in other departments.

- Performs other duties as assigned in dietary department, to ensure cross training and ability to work all stations when needed.

- Reports all issues with personnel, service or equipment as soon as possible to supervisor.

- Employee must adhere to all other standards and rules as laid out in the Clairmont Place Employee Handbook including standards of attendance and professionalism.

Work Flexibility

Work week is generally made up of 40 hours, however this position requires willingness to be flexible in work hours when needed to fulfill the needs of the business.