A pizza cook will be responsible for working their station in the kitchen. Keeping a clean and sanitary work environment. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Essential Functions:

• Set up and stock stations with all necessary mise en place
• Answer, report, and follow instructions from executive chef, sous chef, and/or kitchen managers
• Prepare food for service
• Cook menu items in compliance with the rest of the kitchen staff
• Keep a positive and professional approach with coworkers
• Make sure that food comes out simultaneously with great quality and in a timely manner
• Comply with nutrition and allergy regulations and standards
• Help with preparation other prep if needed
• Must pass/take a Food Handlers Certificate within two weeks of hire date

Other Functions:

• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor
• complying with health and food safety standards, restocking items, cleaning

Physical Functions:

• Ability to stand/walk a minimum of 8 hours or as needed
• Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed
• Be able to lift up to 50 pounds frequently
• Will frequently reach, feel, bend, stoop, carry, climb stairs, finely manipulate and key in data
• Work in both warm and cool environments
• Must be able to tolerate potential allergens:  peanut products, egg, dairy, gluten, soy, seafood and shellfish.
• Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service

Qualifications, Education and Behavior

• At least 18 years old
• Have a minimum of 1 year line cook experience
• Ability to work quickly while maintaining safety standards and procedures
• Ability to properly handle a knife, confidently
• Ability to work in high volume environments
• Ability to work early morning hours or late evening hours
• Ability to work consistent schedule at least 4 to 5 days per week
• Understanding of various cooking methods, ingredients, and how to use kitchen equipment