About the role
The Cook/Prep, under the direction of the Restaurant Manager, will primarily be responsible for ensuring all preparation and cooking are performed according to Mary Brown’s Standards. They must consistently deliver freshness, superior quality, and appealing presentation of all food products at all times.
Essential functions
Main Heading:
- Ensure all food are prepared and cooked according to Mary Brown’s guidelines. Maintains established food rotations in storage in order to minimize spoilage and waste.
- Review daily prep list and maintain level of food production to cater to peak demands. Ensures safe and sanitary practices are adhered to in accordance with company and facility policies.
- Follows all proper food safety procedures during preparation and cooking including maintaining all required labels and logs.
- Ensures that all food is cooked and served in the right condition, at the right temperature and at the right time.
- Maintains all related work areas and equipment in a clean and sanitary condition. Perform cleaning duties such as sweeping, mopping as well as cleaning of equipment throughout shift.
- Clean and sanitize all required tools and equipment as required – daily, weekly, monthly Reports damaged and/or inoperable equipment and fixtures to manager on duty.
- Assist in taking inventory.
- Check and verifies all deliveries. Record delivery temperature and put away the orders according to FIFO (first in first out) method.
- Perform morning kitchen set up and/or evening kitchen shut down duties. Performs other work-related duties as assigned.
- Demonstrate professionalism, courtesy and respect for customers in all front of the house situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee is required to walk, sit, and reach with hands and arms. The employee must frequently lift and/or move up to 50 pounds. The employee may be required to push a cart weighing 60 to 80 pounds. Potential for superficial cuts and burns.
Work Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, extreme cold and extreme heat. The noise level in the work environment is usually moderate.
The duties of this position may change from time to time. Mary Brown’s reserves the right to add or delete duties and responsibilities at its discretion contingent on business need. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
About Mary Brown's
Welcome to Mary Brown's Chicken & Taters
History
The first Mary Brown's restaurant opened in St. John's, Newfoundland, Canada in 1969. By 1972, Mary Brown's had grown beyond the island of Newfoundland, opening locations in Oshawa, Ontario and Mississauga, Ontario. From there, the chain expanded west to Alberta, back east to the Maritimes and to the Prairies. More recently, Mary Brown's has opened several locations in British Columbia as well as a store in Yellowknife, Northwest Territories. In 2017, Mary Brown's Diner opened in Englewood, Florida.
Key Executives
The sole Owner and CEO of Mary Brown's is Gregory Roberts, an entrepreneur and Chartered Accountant from Triton, Newfoundland & Labrador. Roberts acquired the brand in 2007 and since that time, has grown the chain from about 67 stores to its current count of approximately 140 stores.
The President and COO of Mary Brown's is Hadi Chahin, a 20-year plus executive of the food services industry.Prior to joining Mary Brown's, Hadi was the Vice President of Operations for Chartwells, a division of Compass Group Canada. He also held leadership roles with Sodexo Canada, Prime Restaurants and White Lodging Services. Chahin is leading the drive to further invigorate Mary Brown's, including a recent rebrand rolling out nationally in 2018 – as well launching the brand in new channels and expanding in existing markets.
Marketing
Mary Brown's uses the slogans "Made Fresh from Scratch" and "Truly Canadian"
Made Fresh from Scratch is a reflection of the brand's preparation methods, focusing on locally sourced fresh chicken and farm fresh potatoes. Menu items are prepared and cooked by hand in each location, always in small batches to ensure peak flavour and juiciness. Mary Brown's frequently uses the word "handcrafted" to express how they prepare their food.
Truly Canadian was adopted as a slogan in 2017 to reflect the brand's heritage as a Newfoundland- founded, Canadian-owned business. Company materials note that the company is family-owned and operated by Canadians, and sells Canada Grade A chicken raised by Canadian farmers.
Mary Brown's cameo is frequently used in marketing. The cameo was launched in 2000 and has since become an integral part of the brand. Mary's ‘voice' is increasingly used in print and social materials, with Mary sharing ideas and comments. The tone and manner of Mary's messages and all Mary Brown's materials is homespun with a touch of irreverence and whimsy.
Franchises and Corporate Stores
Mary Brown's has 14 corporate stores. The balance of its stores, 134, are franchised and located throughout Canada. Mary Brown's has been a member of the Canadian Franchise Association for 35 years and have been awarded the Canadian Franchisees' Choice Award 8 years consecutively. Mary Brown's currently operates approximately 148 stores nationally. Based on past growth patterns and innovative new approaches, the chain has declared plans to reach 200 stores by 2020
About the role
The Cook/Prep, under the direction of the Restaurant Manager, will primarily be responsible for ensuring all preparation and cooking are performed according to Mary Brown’s Standards. They must consistently deliver freshness, superior quality, and appealing presentation of all food products at all times.
Essential functions
Main Heading:
- Ensure all food are prepared and cooked according to Mary Brown’s guidelines. Maintains established food rotations in storage in order to minimize spoilage and waste.
- Review daily prep list and maintain level of food production to cater to peak demands. Ensures safe and sanitary practices are adhered to in accordance with company and facility policies.
- Follows all proper food safety procedures during preparation and cooking including maintaining all required labels and logs.
- Ensures that all food is cooked and served in the right condition, at the right temperature and at the right time.
- Maintains all related work areas and equipment in a clean and sanitary condition. Perform cleaning duties such as sweeping, mopping as well as cleaning of equipment throughout shift.
- Clean and sanitize all required tools and equipment as required – daily, weekly, monthly Reports damaged and/or inoperable equipment and fixtures to manager on duty.
- Assist in taking inventory.
- Check and verifies all deliveries. Record delivery temperature and put away the orders according to FIFO (first in first out) method.
- Perform morning kitchen set up and/or evening kitchen shut down duties. Performs other work-related duties as assigned.
- Demonstrate professionalism, courtesy and respect for customers in all front of the house situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee is required to walk, sit, and reach with hands and arms. The employee must frequently lift and/or move up to 50 pounds. The employee may be required to push a cart weighing 60 to 80 pounds. Potential for superficial cuts and burns.
Work Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, extreme cold and extreme heat. The noise level in the work environment is usually moderate.
The duties of this position may change from time to time. Mary Brown’s reserves the right to add or delete duties and responsibilities at its discretion contingent on business need. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
About Mary Brown's
Welcome to Mary Brown's Chicken & Taters
History
The first Mary Brown's restaurant opened in St. John's, Newfoundland, Canada in 1969. By 1972, Mary Brown's had grown beyond the island of Newfoundland, opening locations in Oshawa, Ontario and Mississauga, Ontario. From there, the chain expanded west to Alberta, back east to the Maritimes and to the Prairies. More recently, Mary Brown's has opened several locations in British Columbia as well as a store in Yellowknife, Northwest Territories. In 2017, Mary Brown's Diner opened in Englewood, Florida.
Key Executives
The sole Owner and CEO of Mary Brown's is Gregory Roberts, an entrepreneur and Chartered Accountant from Triton, Newfoundland & Labrador. Roberts acquired the brand in 2007 and since that time, has grown the chain from about 67 stores to its current count of approximately 140 stores.
The President and COO of Mary Brown's is Hadi Chahin, a 20-year plus executive of the food services industry.Prior to joining Mary Brown's, Hadi was the Vice President of Operations for Chartwells, a division of Compass Group Canada. He also held leadership roles with Sodexo Canada, Prime Restaurants and White Lodging Services. Chahin is leading the drive to further invigorate Mary Brown's, including a recent rebrand rolling out nationally in 2018 – as well launching the brand in new channels and expanding in existing markets.
Marketing
Mary Brown's uses the slogans "Made Fresh from Scratch" and "Truly Canadian"
Made Fresh from Scratch is a reflection of the brand's preparation methods, focusing on locally sourced fresh chicken and farm fresh potatoes. Menu items are prepared and cooked by hand in each location, always in small batches to ensure peak flavour and juiciness. Mary Brown's frequently uses the word "handcrafted" to express how they prepare their food.
Truly Canadian was adopted as a slogan in 2017 to reflect the brand's heritage as a Newfoundland- founded, Canadian-owned business. Company materials note that the company is family-owned and operated by Canadians, and sells Canada Grade A chicken raised by Canadian farmers.
Mary Brown's cameo is frequently used in marketing. The cameo was launched in 2000 and has since become an integral part of the brand. Mary's ‘voice' is increasingly used in print and social materials, with Mary sharing ideas and comments. The tone and manner of Mary's messages and all Mary Brown's materials is homespun with a touch of irreverence and whimsy.
Franchises and Corporate Stores
Mary Brown's has 14 corporate stores. The balance of its stores, 134, are franchised and located throughout Canada. Mary Brown's has been a member of the Canadian Franchise Association for 35 years and have been awarded the Canadian Franchisees' Choice Award 8 years consecutively. Mary Brown's currently operates approximately 148 stores nationally. Based on past growth patterns and innovative new approaches, the chain has declared plans to reach 200 stores by 2020