Cooks

Cooks

The primary responsibility of Cook to perform basic food preparation with others or individually. All duties are to be performed following departmental and brand policies, practices, and procedures.

Requirements:

Minimum one year of experience in a high-volume restaurant Ability to expedite orders in a professional, organized, and timely manner Professional appearance and demeanor Work varied shifts, including weekends and holidays High school diploma or equivalent Working knowledge of basic kitchen equipment Excellent customer service skills SafeServe certified / Tips -- a Plus Able to effectively communicate in English, in both written and oral forms Maintain solid knowledge of all food products and can skillfully apply culinary techniques Good knowledge of food service sanitation standards, personal hygiene, and safety Ability to work well under pressure in a fast-paced environment Ability to work cohesively as part of a team Highly responsible and reliable

Essential tasks:

Prepares meals following the portion and quality standards specified in recipes or as otherwise designed by servers within the policy Prepares and controls food usage to minimize waste Performs opening and closing duties following procedures Performs associated duties: cleaning and organization of refrigeration units, preparing next-day food items, stock and inventory supplies as needed Notifies supervisor of incidents or conflicts that affect normal business operations and guest services.