Cook

SUMMARY: The Cook prepares and serves food for customers in an efficient and pleasant manner following Bowlero Corp standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following.
• Plans and prepares food based on the core menu manual specifications to ensure consistent quality product for our customers.
May be responsible for preparing special meals in accordance with catering needs and the direction of center management.
• Uses scales and measuring devices to ensure consistent product quality and maintain cost control.
• Observes proper use of all cooking and preparation equipment so as to not cause harm to themselves or their co-workers.
• Performs food preparation when necessary, such as chopping, slicing, dicing, mixing, etc.
• Ensures food products are being delivered according to core menu specifications, utilizing recipes and paying close attention to plate presentation guidelines.
• Responsible for proper expediting of food items working efficiently to achieve maximum productivity.
• Proficiently performs duties on both hot and cold lines as well as duties involving in food preparation.
• Receives food and supply order, ensuring that products received are in good condition, checks proper deliver temperatures, product codes and that invoice list matches products received.
Immediately puts perishable items into refrigeration rotating stock, marking cases with the delivery date and tagging USE FIRST items.
• Properly stores food using Day Dots, Rotation, Use First stickers and proper wrapping of product.
• Set up the expeditor station with the necessary plates, utensils, food items, etc.
• Maintains the sanitation and organization of cooking and serving areas, according to local and Bowlero Corp Guidelines.
Washes, rinses and sanitizes dishes, cooking equipment and utensils in accordance with local and state health department laws.
• Complies with health department standards, upholding these regulations at all times.
Practice food handling sanitation and rotation, equipment cleanliness and basic kitchen etiquette.
• Follows strict adherence to food delivery times, product quality, and food portioning.
• Willing to work around various heat sources, including grills, broilers, and hot-oil fryers • Practices safety procedures when working with and around sharp objects, including knives and slicers.
Practice safe and proper use of equipment at all times.
• Proactively ensures that a clean, safe environment is maintained at all times.
• Readily assists colleagues with miscellaneous duties to prevent delays in the customer service experience.
• Promptly assists and responds to all customer questions or requests by immediately taking ownership of the inquiry and guiding to resolution.
• Works with chemicals used in cleaning and sanitizing.
• Must become certified in the Bowlero Corp specified alcohol service program within 14 days of employment, the Bowlero Corp specified food safety program within 30 days of employment and local and state programs.
• Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.
• Other duties may be assigned.
SUPERVISORY RESPONSIBILITIES: n/a QUALIFICATIONS: Cooks possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees) and solid communication skills.
Cooks must be strong team players and people developers, and the knowledge of and adherence to workplace safety procedures.
EDUCATION AND/OR EXPERIENCE: High School Diploma or equivalent and a minimum of two to three years operational experience.
Culinary or Food Management degree preferred.
Relevant experience or equivalent combination of education and experience is also acceptable.
WORK ENVIRONMENT/PHYSICAL DEMANDS: Bowling center environment where you will walk, bend and stand for periods of time, and may be asked to occasionally lift objects with some assistance.
The noise level is typical for bowling.
Job Type: Part-time Pay: $13.
00 - $15.
00 per hour Expected hours: 25 – 40 per week Benefits: * 401(k) * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Paid training * Referral program * Vision insurance Experience level: * 1 year Restaurant type: * Bar * Café * Fast casual restaurant * Quick service & fast food restaurant Shift: * 10 hour shift * 8 hour shift * Day shift * Evening shift Weekly day range: * Monday to Friday * Weekends as needed Experience: * Restaurant experience: 1 year (Preferred) Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) Work Location: In person