Cook Position

Role and Responsibilities

Sickles Market wants to ensure that all of our customers are receiving the best shopping experience each time they walk into our store. The Cook position is an integral part of the Sickles Market experience.

Cooks are responsible for making sure that food is prepared to the exact specifications of the Department Manager, Executive or Sous Chef, Upper Management, Sickles Market, and customer. We are constantly hoping that our Cooks are developing their techniques and leadership skills so that they can continuously climb the work ladder and take on more responsibilities. The following are role and responsibilities of the Deli Supervisor position:

• Station Set Up. The Cook is responsible for preparing his or her station before the start of each shift/service.  The Cook must make sure that all the supplies needed are available and ready for use.  This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls.

• Prepping Food. Cook will be asked to prep food for service each day.  This can mean chopping vegetables, butchering meat, cutting chicken, or preparing sauces.  Depending on the needs of the kitchen, the Cook may also be asked to prepare items for other stations or for special events.

• Cooking. During the shift, the Cook is responsible for preparing the items requested from his or her station.  This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it meets the expectations of the customers and business. Paying close attention to food temperatures is a must and required for all.  A Cook will often be directed by a Sous Chef or Executive Chef as he prepares food.

• Clean Up. At the end of the shift, the Cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations.  This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.  The Cook will also be responsible for taking care of waste, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another time.

• Stocking. The Cook may be asked to unload delivery trucks and store inventory correctly.  This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Department Manager or Executive Chef or Sous Chef.

   

  Additional Responsibilities:

Set up stations and collect all necessary supplies to prepare menu for service

• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items

• Arrange sauces and supplementary garnishes for allocated station

• Cover, date and correctly store all bits and pieces and food prep items

• Notify Chef in advance of likely shortages

• Serve menu items compliant with established standards

• Use food preparation tools in accordance with manufactures instructions

• Close the kitchen correctly and follow the closing checklist for kitchen stations

• Maintain a prepared and sanitary work area at all times

• Keep the work area fresh all through the shift

• Make sure all storage areas are tidy and all products are stored appropriately

• Constantly use safe and hygienic food handling practices

• Returns dirty food preparation utensils to the appropriate areas

• Assist with all duties as assigned by Kitchen Manager