Ridge Commons: Cook

MISSION

Our mission for The Ridge cook is to ensure every guest is absolutely delighted with his or her dining experience.  This is accomplished by exceeding performance standards within their five major areas of responsibilities: service, technical proficiency, teamwork, appearance, and safety and sanitation.

SERVICE:

    • Prep: Common’s staff members are responsible for washing, peeling, cutting, and preparing ingredients, food items for recipes, ensuring they are ready for use in cooking dishes, all while adhering to proper food safety standards and maintaining a clean work area.

    • Cook: Common’s staff members are responsible for following recipes on our menu. This includes following measured proportions – not less or more.

    • Service: Common’s staff members are responsible for serving food that looks appealing,

TECHNICAL PROFICIENCY:

    • Perform routine kitchen tasks: using tools and resources supplied.

    • Follow the prep list created to plan duties.

    • Label and stock all ingredients on shelves so they can be organized and easily accessible.

    • Follow FIFO – First In First Out, rotating supplies.

    • Measure ingredients and seasonings to be used in cooking.

    • Prepare cooking ingredients by washing and chopping produce.

    • Set up workstations and ingredients so that food can be prepared according to recipes.

    • Undertake basic cooking duties, such as sauces and parbaking pizzas.

    • Prepare simple dishes, such as salads, sandwiches, pizzas and fried foods.

    • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash.

    • Ensure that all food and other items are stored properly.

    • Ensures all food is labeled with SSL date

    • Accepts Deliveries, Inspects against invoice, initial invoice, and put away perishable w/in an hour

    • Perform other kitchen duties as assigned.

QUALIFICATIONS / SKILLS:

    • Up to date Food Handles Card:M Knowledge of health and safety rules in a kitchen

    • Knowledge of basic cooking techniques

    • Organizational skills

    • Patience

    • Manual dexterity

    • Communication skills: able to communicate with team members and management

    • Attention to detail

    • Ability to work under pressure and Multi -Task

    • Very good physical condition and endurance
    • Conveys a friendly attitude.

    • Is quick to respond to any guest’s special request or needs with a ‘yes’ .

    • Food handling, holding, and refrigeration meet all local health and sanitation requirements as measured by routine health inspections.

TEAMWORK:

    • Teamwork begins with “being on time.”  In uniform and clocked in and ready to start  at the scheduled time.

    •  Treats  their peers respectfully in words and actions.

    • Each staff ensures that his or her opening or closing checklist is completed in a timely manner.

    • Understanding teamwork begins by doing your job well first and then assisting others.

    • Be available to fill-in as needed to ensure the smooth and efficient operation of the restaurant.

    • Communicates effectively to management and other work groups.

    • Demonstrates The Ridge hospitality by treating all guests with respect.

    • Ensures they set their team up for success.

APPEARANCE:

    • Presents a  friendly demeanor with  use of a smile and positive tone of voice and  attitude.

    • Appearance is crisp and clean and meets The Ridge uniform standards.

    • Leaves sarcasm, bad attitude and personal matters out of the kitchen.

SAFETY AND SANITATION:

    • Food handling, holding, and refrigeration meet all local health and sanitation requirements as measured by routine health inspections.

    • Handles, stores,  and rotates all products properly.

    • Is actively on task in their station at all times.

    • Staff adheres to all safety standards as outlined in the safety section in the Kitchen Training manual as well as Local County Food Codes.
    • Employee washes hands regularly to prevent cross contamination between items.

    • Lets their supervisor know when they are not feeling well.

    •  Frequently washes to avoid all types of cross contamination.

    • Understands all emergency procedures outlined in the restaurant emergency policies and procedures and is able to follow procedures in each given situation.

    • Understands the knife safety policy and practices safe knife handling skills.

    • Understand how to use equipment safely and maintain equipment in a sanitary manner.

VALUES, CULTURE, AND POLICIES:

    • All decisions and actions reflect and support The Ridge values, culture, and policies.

 

Application Form