Gator’s Dockside Kitchen Associate - Cook/Prep Cook Duties

All Gator’s Dockside Kitchen Associates, labeled as “Cook” or “Prep Cook” have specific duties regarding the safety, sanitation, cleanliness, preparation, service, and storage of all food and/or foodservice products. It is the duty of all cooks to know and follow all standards, policies, and procedures as outlined by the corporate office and in-store management as well as to communicate any known discrepancy from these practices with management in order to ensure safety and compliance with all specifications of this restaurant as well as local and state health, fire, and safety codes.

• Cooks will be given training materials and directions which must be followed at all times.
• All kitchen staff members will be responsible for learning and performing the duties outlined in training materials and/or instructions given by their trainers and/or management at all times.
• Cooks will know and operate with specific regard to HACCP and Food Safety guidelines and will report any incident which may jeopardize the health of the food, guest, or restaurant. They will be expected to retain a current food safety certification.
• Cooks will be given specific, reasonable cleaning projects by management and must complete these projects as a function of their outlined job duties.
• Cooks will interact with management, as well as all hourly employees in a friendly and non-coercive manner to carry out their assigned duties and provide each guest with the ultimate dining experience.
• Cooks will maintain proper presentation, portion size, and cooking procedures of menu items as outlined in manuals created and made available by the corporate office and management.
• It is the duty of each staff member to ensure that jobs are completed in a timely manner and to work to the best of his/her ability within the reasonable constraints of time given by management.
• All cooks will work directly with the Kitchen Manager on a daily basis and carry out all assigned duties and realize that there is no specific “out time” given on the schedule as management reserves the right to maintain an employee as business requires. Work shifts are over when the employee has checked out and received approval from both the closing or assigned hourly employee who is responsible for checking their work and after checking in with a manager before leaving both their workstation and the restaurant.