Brew Brothers Cook II

JOB DUTIES AND RESPONSIBILITIES

The following statements are intended as general examples of the duties of this position and are not all inclusive for specific positions. Other reasonable duties may be assigned.

1. Ensure at all times operating principles are being adhered to:
   • Clean Keep all areas clean and pristine.
   • Safe Follow all safety policies and procedures.
   • Friendly Get to know our guests and build genuine relationships with them.
   • Fun Have fun! Be interactive with all internal and external guests while maintaining professional standards.
2. Display Family Style Service to deliver the best experience to our guests:
   • Give a Family Style Service Signature Welcome and Parting interaction We treat strangers like friends and friends like family.
   • Assist in creating a Strong Team Strong Teams are those that work together toward a common goal.
   • Display a Positive Attitude Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation.
   • Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible.
3. Adhere to department service standards of being accommodating, attentive, and consistent.
4. Interact effectively and courteously with all guests and employees and demonstrate resiliency to deal with difficult situations in all types of business conditions.
5. Responsible for cooking all menu items and presenting plates according to recipes and training according to their certification level.
6. Responsible for maintaining the menu items on the kitchen line according to recipes and training.
7. Responsible for cleaning and maintaining the kitchen and all kitchen equipment.
8. The specialty cook must be able to use all kitchen equipment associated with their certification level including, but not limited to: knives, ovens, stoves, grills, steamers, fryers, slicers, and mixers.
9. Performs other duties as assigned.
10. Level 1 Cook-
    • Have an understanding of mise en place, and rotation of product using the FIFO method.
    • Knows how to follow a recipe and elements of portion control
    • Has an understanding and ability to work the Pantry area and has the ability to assemble and plate salads, pizzas and prepare desserts and milkshakes in an a la carte environment.
    • Ability to prepare vegetables that accompany any dishes and for a la carte orders.
    • Understand food safety and storage temperatures to prevent product loss and cross-contamination.
11. Level 2 Cook
    • Have a full understanding of Level 1 Cook responsibilities.
    • Have an understanding of prep for all areas: pantry, grill, fryer, and saute stations.
    • Understand how to cut and portion raw and cooked meats according to restaurant standards and menu specs.
    • Have the ability to prepare and work with creme based sauces.
    • Have an understanding on how to functionally operate and cook on the grill, fryer, and the stove to execute a la carte orders.
    • Have a full understanding of the saute area and have the ability to execute to restaurant specs the orders, as well as modify recipes to fit the guests request.
    • Have the ability to cook meat to the correct temperature, and know the correct serving temp on fish and pork dishes.
12. Level 3 Cook
    • Have a full understanding of Level 1 and 2 Cook responsibilities.
    • Understand how to expedite orders from the kitchen, and perform quality checks on each plate.
    • Ability to coordinate orders from all cook levels to ensure that ticket time expectations are met.
    • Help with the development of menu specials, reviews and utilizes waste reports.
    • Assist with reviewing par levels and ordering.
    • Assisting with proper equipment cleaning and maintenance to ensure proper functionality.
    • Communicates effectively between the cooks and the FOH on any questions that may arise.
    • Communicates with guests to handle customer issues.
    • Has the ability to multi-task and maintain a professional demeanor at a high level in stressful situations.

PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Physical Demands:

• Must be able to lift 50 pounds
• Must be able to perform repetitive tasks
• Must be able to withstand extreme temperatures
• Must be able to work safely in a busy kitchen environment
• Must be able to stand, lift, bend and twist as required

Mental Demands:

• Must be able to work well with and supervise others
• Must have math and reading skills
• Must be able to maintain focus on the task at hand; must be able to maintain a calm and pleasant attitude in high-stress situations

Work Environment:

• Must be able to work in a busy kitchen environment and on a kitchen line setting
• Must be able to work on the kitchen line, cooking in front of and interacting with guests

MINIMUM QUALIFICATIONS

Education: None Required

Training/Experience:

• One year of kitchen experience preferred
• Pay for skills program will require testing and certification for advancement for each level

Job Knowledge:

• Must have a good understanding of all kitchen equipment
• Must have a good understanding of food safety (FIFO and labeling and product rotation)
• Must have a basic understanding of ordering, inventory, and cost control.

Other:

• Must be able to receive and maintain all required certification(s).
• Must complete all required company training.