Concessions Cook

Responsibilities

• Prepares hot and cold food to order as per standardized recipes.
• Provides highest quality service to guests and co-workers at all times.
• Follows proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense.
• Assists with opening and closing inventory counts.
• Sets station up prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service.
• Stores and properly handles raw and cooked foods and non-food supplies.
• Follows temperature danger zone guidelines to ensure food safety.
• Maintains a sanitizer bucket at proper dilution at all times.
• Ensures all products are properly wrapped, labeled, and dated.
• Practices FIFO (First in, first out) for all products to ensure proper rotation.
• Operates equipment (knives, grill, flat top, fryer, etc.) according to use and safety instructions.
• Cooks the exact number of items ordered by each customer, working on several different orders simultaneously.
• Distributes food to concession cashier/attendant to serve to customers.
• Requests inventory refills as needed on a timely basis to ensure adequate supply is always available for guest requests.
• Keeps work area clean, organized, and sanitary.
• Cleans and organizes workstation at end of shift to ensure safety guidelines are maintained and the stand is ready for the next shift.

Qualifications

• Must have attention to details.
• Must be able to adapt to change in the work environment, managing competing demands, frequent changes, delays, or unexpected events.
• Must be compliant with health codes.
• Must be able to work flexible hours; irregular hours may exist.

Education and/or Experience

• High school diploma or GED preferred.
• Must obtain Food Handlers and Allergen ServSafe Certificates within 90 days of employment.
• Frying experience is preferred.

Skills and Abilities

• Ability to read and interpret recipes and prep list.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Basic knife skills.

Certificates, Licenses, Registrations

• Highly preferable: One-year certificate from culinary school or comparable experience.
• Must obtain Food Handlers and Allergen ServSafe Certificates within 90 days of employment.
• Must be able to meet company standards on background screening.

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.