Food Service Cook

Job Responsibility:

Job Title: Cook/Prep

Reports To: Store Manager/General manager

JOB OVERVIEW

Ensure all preparation and cooking are performed according to Mary Brown's Standards.

Consistently deliver freshness, superior quality and appealing presentation of all food products at all

times.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Ensure all food are prepared and cooked according to Mary Brown's guidelines.

Maintains established food rotations in storage in order to minimize spoilage and waste.

Review daily prep list and maintain level of food production to cater to peak demands.

Ensures safe and sanitary practices are adhered to in accordance with company and facility policies.

Follows all proper food safety procedures during preparation and cooking including maintaining all

required labels and logs.

Ensures that all food is cooked and served in the right condition, at the right temperature and at the

right time.

Maintains all related work areas and equipment in a clean and sanitary condition.

Perform cleaning duties such as sweeping, mopping as well as cleaning of equipment throughout

shift.

Clean and sanitize all required tools and equipment as required - daily, weekly, monthly Reports

damaged and/or inoperable equipment and fixtures to manager on duty.

Perform morning kitchen set up and/or evening kitchen shut down duties.

Performs other work-related duties as assigned.

Demonstrate professionalism, courtesy and respect for customers in all front of the house situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee

to successfully perform the essential functions of this job. While performing the duties of this job,

the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and

taste or smell. The employee is required to walk, sit, and reach with hands and arms. The employee

must frequently lift and/or move up to 50 pounds. The employee may be required to push a cart

weighing 60 to 80 pounds. Potential for superficial cuts and burns.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee

encounters while performing the essential functions of this job. While performing the duties of this

job, the employee is occasionally exposed to moving mechanical parts, extreme cold and extreme

heat. The noise level in the work environment is usually moderate.

QUALIFICATIONS MATHEMATICAL SKILLS

Must have simple computational skills.

LANGUAGE SKILLS

Must have the ability to read, write and speak English.

EDUCATION and/or EXPERIENCE

High school diploma preferred 1 - 3 years of experience in branded quick service restaurants or

restaurant with fast paced service Basic knowledge of cooking methods and knife handling Solid

understanding of Health and Safety issues Solid understanding of Food Costs Solid understanding of

Food Safety CERTIFICATES, LICENSES, REGISTRATIONS Certified in recognized Safe Food Handling

program preferred First Aid certificate preferred WHMIS certificate preferred Must be bondable

Job Types: Full-time, Permanent

Pay: From $15.30 per hour

Additional pay:

• Tips

Benefits:

• Discounted or free food
• Flexible schedule
• On-site parking
• Store discount

Flexible language requirement:

• French not required

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Experience:

• Food preparation: 1 year (preferred)

Work Location: In person