The Cook is responsible for maintaining a clean and sanitary kitchen, preparing all food orders within a timely manner, according to guests’ special request, and Ruby Tuesday recipes. Communicates with the service team and the expo to ensure the food orders meet the guests’ expectations.
Responsibilities:
Prepares a variety food, with diverse methods of preparation and adheres to specific product prep and handling procedures and plate presentation.
Works in a fast-paced environment and accomplishes multiple tasks within established time frames.
Utilize the Kitchen Display System (KDS) effectively to maintain the flow of service, control cost/waste, and prepare items to spec and accommodate guest modifications
Adheres to all company safety and sanitation policies and procedures.
Follows recipes to ensure high quality consistent products are delivered to the Guest.
Maintains cleanliness throughout the kitchen.
Keeps prepared food continuously flowing out of the kitchen.
Communicates ticket times and potential problems with manager and servers as necessary.
Completes assigned prep work to stock and set up stations as necessary.
Breaks down and cleans station or work area at end of shift following HOH Cleaning Program.
Ensures proper rotation of all products and stocks product to par.
Cleans and sanitizes throughout the shift.
Qualifications:
High School Diploma or High School equivalency preferred.
Lifts and carries up to 70lbs, up to 20 times per shift; places these items on high shelves and in walk-in freezer.
Stands 100% of shift.
Works frequently in damp, hot work environment.
Works with an open flame.
May use slicers or other kitchen machinery.
Able to hold items with hands (knives, pans) for extended periods of time, with up to 5 lbs. of weight.
Able to read a kitchen display monitor from 4 feet.
Able to communicate with manager and team members to ensure guest satisfaction.
Able to work flexible schedule including nights, weekends, and holidays.
