DTNA-Cook

About the role

Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

Responsibilities

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
• Date all food containers and rotate as per the standard operating procedures, ensuring perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out‑of‑stock items or possible shortages.
• Assist in keeping buffet stocked.
• Return all food items not used on next shift to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per standard operating procedures.
• Assist in prep work of vegetables and condiments as required for the next shift.

Requirements

• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat‑top grill.
• High school diploma required.
• One year experience in related field.