The Cook plans, prepares, and cooks various food items to ensure the highest quality and experience for guests in the restaurant, carryout, and delivery. They ensure proper food handling, sanitation, and food storage procedures.

The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.

The Cook:

• Measures and mixes ingredients according to recipe, using a variety of kitchen utensils and equipment to prepare salads, sauces, dough, cheeses, pizza crust, vegetables, sandwiches, and casseroles.
• Follows measurement charts to ensure consistent and quality products.
• Bakes, fries, and microwaves main dishes and cooks or heats other food items.
• Observes and tests cooking by viewing, smelling, piercing with a fork, and testing temperature with a thermometer to determine items are properly cooked.
• Provides guidance to other kitchen crew and management during the preparation of food.
• Washes, peels, cuts, dices, and shreds vegetables and fruits to prepare them for use.
• Maintains cleanliness and sanitation of the food preparation containers and areas including washing/sanitizing all containers and utensils, preparation counters and tables, cleaning walls and shelves, clearing crumbs away, and wiping ovens and microwaves.
• Monitors thermostat controls to regulate temperature of ovens, steam kettles, steam tables, and hot holding equipment.
• Reports malfunctions or required repairs to management.
• Records product usage and waste on charts.
• Operates dishwasher.
• Delivers clean plates, utensils, glasses, etc., to service areas either at the counter or dining room.

Physical Strength and Stamina Demands:

The Cook exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Cook is required to perform most work from a standing position. Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent “split shifts” (4-6 hours shifts with “off time” of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.

Physical and Sensory Demands:

Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties. Requires punctual, regular, and reliable attendance. A sense of taste is required for this position to determine the quality of food products.

A Cook is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms. Routinely operates kitchen equipment consisting of moving conveyor-type belts and rollers and rotating mixer hooks and slicing blades.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. These statements are not an exhaustive list of all responsibilities, duties, and skills required of the personnel so classified.

Mazzio’s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans’ status, or any other bases protected by Federal/State laws.

This and all job descriptions for Mazzio’s, LLC are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Employees can be terminated for any reason not prohibited by law.

• Potential requirement for a Food Handler’s permit and/or Foodservice Sanitation Certification.
• Opportunity for advancement in culinary skills.

• Ability to learn food safety procedures.
• Teamwork and collaboration skills.
• Interpersonal skills for effective communication.
• Ability to follow ingredient measurements accurately.
• Capability to follow directions and safety requirements.