COOK - MARUKAI/DQ

Cook COOK is primarily responsible for preparing hot and cold foods, as well as preparing and completing simple items independently (without the assistance of a Prep Cook). Throughout a shift, a COOK will also clean, restock, prep, and whatever other tasks are deemed necessary by management. Essential Job Duties: Assist customers with their orders Preparation of hot and cold foods, including but not limited to: Grilling items for plate lunches In-house/kitchen cooking Cooking hot items Scratch baking (determined by store) Cooking all items for bentos Making sandwiches/salads Making all other hot and cold foods Transportation of grilled foods Bakery merchandising Packing/stocking bakery/service deli items Cutting prepared meats for line service Quality control Understand and abide by all company policies and procedures Other Job Duties: Pack, rotate, and label all prepared foods Restock soaps, sanitizers, and other associated chemicals Restock all plastic and paper goods (utensils, bags, cups, napkins), drinks and condiments All aspects of set up/break down for service line Cleaning, including washing dishes, trash and box disposal, sanitation of all surfaces, sweeping, mopping Answer department phone Make store announcements regarding kitchen specials Perform demonstrations when necessary (sample out new items) Any tasks as deemed necessary by management Physical Requirements: 18 years of age or older (operates heavy machinery) Must be able to safely lift 40-50 lbs unassisted, 51-100lb with assistance Stand for extended periods of time (4-10 hours) Mental Requirements: Detail-oriented Organized Able to work independently and as a team member Able to multi-task Resourceful Work Hours: As determined by employee handbook May require working early mornings, evenings, weekends and holidays Occasional longer shifts (10 hours) Working Conditions: Fast-paced environment Serving area: Cool to room temperature Extremely hot and/or cold temperatures: Warehouse/kitchen (100+o F); Chill (35o F)/freezer (-10o F) Equipment: (As deemed necessary depending on store and specific duties) Potential Hazards: · Working with hot pans/serving trays, grill, hot oven, steamer, fryer, etc. · Working with chemicals for sanitation · Working with knives and slicing machinery Qualifications: Education/Training/Experience: o High school diploma or equivalent o One-year external experience in a Cook capacity or one-year internal experience as a Prep Cook · Communication: o Excellent customer service skills o Ability to effectively communicate with others o Good phone etiquette o Possess acceptable written and verbal communication skills in English · Other: o Accurately and efficiently complete work in a timely manner o Able to multi-task o Highly organized o Attention to detail o Able to effectively prioritize work o Able to meet deadlines in a short period of time o Able to quickly pick up and follow through with various projects o Troubleshooting/problem-solving ability