Cook I - Brew Brothers

ESSENTIAL DUTIES & RESPONSIBILITIES:

Must be able to properly identify various foods and understand proper handling, preparation, and storage of these items to guarantee safe unadulterated products to our guests.

Pantry and salad preparation

Proper preparation of meats, poultry, seafood, vegetables, soups, stocks, and sauces.

Must be able to prepare items as needed to include, but not limited to broiling sauteing, deep-frying, pan-frying, boiling, steaming, baking, and grilling.

All other duties as assigned.

EXPERIENCE/QUALIFICATIONS/SKILLS/REQUIREMENTS:

Must have working kitchen knowledge. Must have a command of culinary terms and have strong mechanical skills. The use of all kitchen tools to include, but not limited to peelers, assorted knives, ovens, grills, fryolators, mixers, food processors, steam controlled equipment, and slickers. Must have a strong knowledge of sanitations skills and be able to sanitize, and store kitchen equipment, and utensils according to proper industry standards, within specified time lines. Expected to perform their duties in various climates and conditions due to equipment that uses water, steam, chemicals, and heat for safe maintaining of food contact surfaces. Must be able to work under pressure in a fast paced environment, and complete tasks wish a sense of urgency. Candidate must be able to instruct proper methods and procedures while communicating to subordinate employees in a professional manner according to Scioto standards. Candidate will be required to fill out production schedules, openings and closing checklists, requisitions forms, and daily team briefings.

A minimum of two years cooking experience required. Must be able to read, write, add, subtract, multiply, and divide. A culinary school diploma preferred. Must have a strong knowledge of safe proper use and storage of foods for human consumption. Must have a strong ability to perform job functions with minimum supervision, and follow as well as delegate information on daily production schedules and checklists. Must be physically able to repeatedly lift, bend, reach, stoop, climb, and carry items for extended amounts of time with reasonable accommodation. Must be able to physically lift and move items up to 40 lbs. A minimum of two-years food service experience required.

Must be able to stand/walk/ sit for extended periods. May be exposed to working in a noisy, smoke/secondary smoke environment.

Must be at least 21. Must be able to obtain and maintain appropriate licensing. Must be able to pass a background investigation.

EDUCATIONAL REQUIREMENTS:

High School Diploma or equivalent