Restaurant Cook (2)

Duties And Responsibilities

• Clean food preparation areas, cooking surfaces, dishes, and utensils.
• Clean, stock, and restock workstations and display cases.
• Cook and package batches of food which are prepared to order or kept warm until sold.
• Maintain sanitation, health, and safety standards, utilizing Hazard Analysis of Critical Control Points (HACCP) or Serve Safe guidelines and practices.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Take delivery of supplies.
• Verify that prepared food meets requirements for quality and quantity.
• Wash, cut, and prepare foods designated for cooking.

Qualifications

• A high school diploma or GED is preferred.
• Must have at least one year of verifiable experience as a cook.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques.
• Demonstrated ability to communicate effectively; must be able to communicate with employees, the general public, vendors and customers, and all levels of management, maintaining professionalism and respect.
• Ability to stand, bend and carry items weighing from 50-80 pounds.
• Must be able to pass Food Safety program and obtain Certification.
• Ability to work odd, irregular hours in a restaurant environment that is open seven days/week.
• Must possess a valid state driver’s license or state ID.
• Willingness to cross train for all CTP positions as assigned by management.
• Ability to comply with all other requirements as specified within the CIEDA Personnel Policies and Procedure.