COOK (FT)

About the role

Provides fast, friendly, professional and responsive customer service to culinary team members and the restaurant service delivery team.

Responsibilities

• Prepares food items as required for production including soups, sauces, salads, appetizers, sandwiches, entrees, breakfast items and desserts according to established recipe standards.
• Stores and rotates food properly in accordance with established health and safety standards.
• Slices, dices, chops and prepares raw products.
• Carves meats, portions food on serving plates, adds gravies, sauces and garnishes as required.
• Maintains cleanliness of designated areas as directed in accordance with established Health and Safety standards.
• Maintains par levels of operating supplies and food product for each workstation, obtaining replacement stock from warehouse inventory in accordance with procedures.
• Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures.
• Adheres to established ticket time production standards.

Qualifications

• Must be 18 years of age.

Requirements

• High school diploma or equivalent preferred.
• 1 to 2 years prior experience as a cook in a high volume food service operation preferred.
• Culinary Certificate can substitute for years of experience on a year for year basis.
• Previous guest service experience preferred.
• Basic knowledge of food preparation techniques.
• Basic knowledge of weights, measures and recipe yield.
• Reading and math skills necessary to calculate recipe ingredients.
• Must possess the knowledge to use kitchen utensils, tools, and appliances to appropriate specifications.

Pay

Starting at $16.20 based on experience.