Cook

Complete Prep work and Recipes timely and accurately- Recipe books are separated by position and should remain open in each respective station as you are working.   Utilizing our recipes is the roadmap to delivering a consistent product to our guests.  Your daily prep sheet with our daily par numbers will ensure that our food is produced as fresh as possible.  Adhering to our pars and production schedules, we can be more efficient as a restaurant.  Following this schedule is your responsibility as a BOH employee.  Your leaders are available if a prep amount needs to be confirmed or adjusted. 

 

Prioritize guests and serving food ahead of prep work and cleaning tasks- Our guests receiving their food in a timely manner must always take priority over prep work or cleaning duties.  There may be times when one person is responsible for multiple stations on the line; during these times it it still important to get food out of the kitchen and delivered to our guests.  

 

Follow presentation specifications when plating food for our guests- Consistently delivering food to our guests that looks appealing is an essential step in delivering on our promise of Good Cookin’.  If it doesn’t look good, we haven’t done our job.  It is your responsibility to get your leadership involved if you are unable to make our food look great.