Cook Externship

Essential Duties and Responsibilities

• Obtains daily production schedule and preparation requirements from the Chef.
• Prepares items on production sheets following established quantities and recipes.
• Completes and follows daily production worksheets and waste log sheets.
• Tastes completed meals to ensure quality.
• Operates and cleans equipment per department procedures after each use.
• Stores, labels and dates all food items according to policy.
• Follows HACCP guidelines.
• Completes all required documentation, reports, logs as required.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Takes orders from customer and prepare items requiring short preparation time.
• Serves customers in an efficient and friendly manner.
• Serves customers at multiple stations.
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Operates and cleans equipment per department procedures after each use.
• Stores, labels and dates all food items according to policy.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Resolves customer concerns.

Qualifications

High school diploma or equivalent. Previous experience in a food service environment preferred. Must have a valid driver’s license and reliable transportation. Must be able to lift up to 50 pounds.

Skills

Must be able to follow directions and work independently. Must be able to communicate effectively with coworkers and customers. Must be able to work flexible hours including weekends and holidays.

Benefits

Includes Instapay (early access to your wages), high interest savings through the EVEN app, Associate Shopping Program, Health and Wellness Program, Discount Marketplace, Employee Assistance Program, and paid time off benefits.

Pay

Competitive wages based on experience.

Schedule

Flexible hours including weekends and holidays.