Cook

$13-18/hr PTO, medical, dental, vision, Life insurance, short and longe term disability, 401K

• Properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.
• Review menus prior to preparation of food and ensure that menus are followed.
• Serve food in accordance with established portion control procedures.
• Rotate food in walk in’s and freezers to minimize waste and spoilage.
• Prepare food in accordance with sanitary regulations as well as our established policies and procedures.
• Follow established sanitation controls and standard precautions policies and procedures when performing daily tasks.
• Assist, as directed, ordering necessary food supplies.
• Follow all specifications and to properly set up hot and cold line stations.
• Ensure that safety regulations for equipment are followed.
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Dispose of food and waste in accordance with established policies.
• Keep floors clean and dry. Clean up spills as soon as possible.
• Report hazardous conditions/equipment and any accidents/incidents to your supervisor immediately on the shift that they occur.
• Know the location and purpose of Safety Data Sheets (SDS).
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Follow all policies and procedures of MH Restaurants.
• Attend all mandatory meetings as directed.
• Perform other tasks, including cross-training as directed.
• Maintain dress code and uniform standard.
• Complete required training assigned through the company training portal.
• Adhere to consistent and reliable work schedule.
• Demonstrate ethical business practices and integrity in all interactions to uphold the MH Restaurants group brand.
• Effectively perform duties and responsibilities in a safe manner.
• Other duties as assigned.

• Basic knowledge of production and operations in all relevant kitchen areas.
• Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
• Basic knowledge of soups, stocks and sauces required.
• Must have proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
• Must have proficient knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Able to understand English and to follow simple verbal direction.
• Previous prep or line cook experience.
• Detail orientated.
• Organized and efficient.
• Learns quickly and has ability to take direction.
• High quality standards for production and service.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Must be able to work nights, weekends and some holidays.
• Flexible schedule helpful.
• Valid Food Handler Certificate required.

• Ability to speak and hear
• Close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally life/move 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

• Generally in an indoor setting.
• Will be using a computer occasionally.
• Varying schedule to include evenings, holidays and extended hours as business dictates
• While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment.
• The noise level in the work environment is usually moderate to loud.
• May work near toxic/caustic chemicals and with fumes or airborne particles.