Cook - Restaurant 203082 - 10 S. Cage, Pharr, TX 78577

Reports To (Title): Restaurant General Manager

Department: Field Operations

Job Objective: To prepare and cook food products as specified by the Manager in Charge of the Shift while adhering to the specifications and procedures contained in the Cooking Section of the Church's Operating Standards Manual (the "OSM").

Accomplishes tasks in a timely, clean and orderly manner.

Essential Job Functions:

Primary Functions:


* Sets up the batter table, collects all necessary smallwares, and prepares batter mix.


* Ensures that call sheets are complete, posted and used.


* Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.


* Color balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.


* Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).


* Pans sufficient chicken for operational needs.


* Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.


* Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.

Secondary Functions:


* Maintains a clean work area by practicing "clean-as-you-go" practices while following all of the guidelines/procedures of sanitation and safety.


* Verifies all necessary product and supplies are stocked and available at the batter area.


* Maintains organization and cleanliness of the cooler.


* Perform all other tasks as assigned by Manager in Charge of Shift.

Physical Demands: (minimum qualifications needed to perform the Essential Job Functions)

Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).

Cook must be able to:


* Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.


* Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc.

Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.


* Occasionally lift and carry up to 50 pound trash bags out of trash cans and into the outside dumpster.


* Frequently push or pull batter table, filter machine, trash cans, brooms, mops, and mop buckets.


* Occasionally to frequently climb a foot stool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.


* Frequently stoop or squat to reach items on low shelves or on the floor.


* Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units...