Kitchen Cook

Title

Kitchen Cook

Pay Grade

Non-Exempt

Major Department

Hot Foods

Minor Department

Kitchen

Reports to

Head Cook, Hot Foods Department Manager

Job Summary : The line cook is responsible for preparing food for café utilization per Pete’s Fresh Market and the Head Cook (Chef) standards and providing backup to the kitchen team. S / he is responsible for maintaining food cost, labor cost and all back of house costs within established budget. As a PFM team member is able to exemplify Pete’s Four Pillars of Value, Aesthetic, Quality, and Customer Service.

Essential Responsibilities :

• Maintain the overall cleanliness of the kitchen, including but not limited to the grill, griddle, range, oven, fryer, and prep tables.
• Clean all spills prior to them resting.
• Maintain the cleanliness of all fridges, freezers and shelves after each shift.
• Prep relevant quantities commensurate with the demand and meet par levels before the next day’s shift.
• Assist with administrative duties as assigned by the Head Cook.
• Maintain the inventory level at your station to serve the demands appropriately.
• Maintain the highest level of hygiene and sanitation according to PFM’s standards; wiping down the entire station at the end of the shift.
• Collaborate with the Head Cook to ensure the menus maximize cross selling opportunities with the cheese bar and retail departments.
• Other duties as assigned.

Education / Certifications

Other Knowledge, Skills, and Abilities

Work Environment / Physical Demands

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

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