Cook-Johnny Sanchez

Responsibilities

• Learns and becomes familiar with facility’s room outlets.
• Answers general questions regarding the property.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Washes, slices, peels, and/or cuts various foods to prepare for cooking or serving.
• Observes and tests foods to determine if they have been cooked sufficiently.
• Coordinates with and communicates orders to dining room staff.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.
• Maintains all assigned areas and equipment in a sanitary, safe, and effective manner.
• Enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attends company training programs as scheduled.
• Completes opening, closing, and other side duties as assigned by the supervisors.
• Communicates as needed with Lead Cook and Sous Chefs.
• Maintains strict confidentiality in all company matters.

Requirements

• High School Diploma or equivalent required.
• Minimum one (1) year of experience as a line cook required.
• Strong written and verbal communication skills; fluent and literate in English.
• Ability to maintain a high level of confidentiality and professionalism.
• Basic reading and math skills for recipes and measurements.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.

Qualifications

• Preferred degree in culinary arts or recognized apprenticeship.