Cook
Job Description
Buffet Captain
Job Description
* Set up the prep area and all equipment needed to prep vegetables for the make table.
* Accurately prep all vegetables for the make table, making back-ups, rotating and storing all prepped items.
* Check the Pull/Thaw Chart and rotate foods out of the freezer into the walk-in that are needed.
* Check Make Table Prep Chart and ready the make table or today's sales - prepping all meats.
* Equipment:
* Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety, hot-wells, buffet warmers/lamps, oven and soup wells
* Maintains a clean and fresh buffet with plenty of variety
* Labels, stores and rotates product correctly on buffet (pizza, pizzerts, pastas, soups)
* Maintains buffet bar cleanliness and organization:
Job Requirements
* Has a neat, clean appearance
* Follows directions
* Demonstrates guests focus
* Demonstrates teamwork
* Communicates to Cut and pack, Make table, Management and guests
* Follows \"clean as you go\" policy
* Keeps work area organized
* Knows how to manage buffet (number of pizzas in oven per number of customers to keep from running product)
* Adheres ,to food quality standards (freshness, temperature, taste, appearance) by following portion control chart & buffet rotation chart.
* Understands FIFO rotation
Cut Pack
Job Responsibilities
* Follows all safety and sanitation procedures
* Follows \"clean as you go\" policy
* Keeps work area organized
* Equipment:
* o Start -up/Assembly , Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety
* Has sampled all products and can describe products
* Can identify product abbreviations, plate presentations, product descriptions, and key ingredients for all products
* Knows primary duties
* Cut and Pack all Dine Inn orders, buffet, and delivery
* Demonstrates a sense of urgency
* Can explain importance of minimizing waste and Food Cost
* Completes side work duties
* Opens and closes station correctly (open, mid-shift, close)
* Knows additional responsibilities during slow times and mid-lunch dinner
Job Qualifications
* Has a neat, clean appearance
* Follows directions
* Demonstrates guest focus
Pizza Maker
Job Requirements
* Equipment
* Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment
* Make-Table, Fryer, Tilt Kettle/Pasta Machine, Warmer etc
* Understands all Portion Control Charts, full and add portions
* Makes all Pizzas correctly by following portion control chart
* Uses scales for all portioning
* Knows all product abbreviations, can read guest checks and/or POS monitors
* Follows Buffet Rotation Chart
* Follows correct baking procedures
* Produces consistent products
* Demonstrates a sense of urgency
* Knows and prepares all specialty items:
* Pizzerts
* Stromboli
* Pasta
* Sandwiches
* Appetizers
* Knows Shelf Life of products and/or where to locate
* FIFO, flip and fill and restocking products
* Prep/label item correctly (vegetable, taco meat mix, pastas, sauces, Pizzert Mix, etc.)
* Can explain importance of minimizing waste and Food Cost
* Completes side work duties
* Opens and closes station correctly
Job Responsibilities
* Has a neat, clean appearance & in dress code
* Follows directions
* Demonstrates guest focus
* Demonstrates teamwork
* Follows all safety and sanitation procedures
* Washes hands regularly
* Follows \"cleans as you go\" policy
* Keeps work area organized
Dough Maker
Job Requirements
* Equipment
* o Start-up/Assembly, Use, Shutdown/Disassembly, Cleaning/Sanitation, Safety Equipment
* Knows dough quality and discard/alerts manager of issues
* o Thin Dough:
* Minimum of 15 minutes proof, maximum 2 hours
* Knows bad dough (expired, rolled properly, etc)
* o New York Dough & Italian Dough
* Follows and observes shelf life (24 hours for NY & 48 hours for Italian) check labels
* Rotates product in Walk-In cooler correctly
* Understands tempering process of dough
* Understands proper procedure for making all dough types
* Understands post mix preps
* Knows proper weights of all dough
* Can properly calibrate dough roller for each dough type
* Can properly roll a medium and large Thin
* Can properly roll a medium and large New York
* Can properly roll a medium and lager Italian crust
* Understands how to read par charts
* Labels all dough properly
* Produces consistent products
* Demonstrates sense of urgency
* Knows Shelf Life of products and/or where to locate
* Completes side work duties
* Opens and closes station correctly
* Is able to explain the importance of having a correct post mix temperature
Job Responsibilities
* Has a neat and clean appearance
* Follows directions
* Demonstrates guest focus
* Demonstrates teamwork
* Follows all safety and sanitation procedures
* Washes hands regularly
* Follows \"clean as you go\" policy
* Keeps work area organized