COOK

Cook/Grill Staff

You are applying for a job with a franchisee of the Dairy Queen® system and not American Dairy Queen Corporation or International Dairy Queen, Inc. Franchisees are independent business owners. The franchisee of this restaurant will be your employer if you are hired and will make all hiring, wage, hour, and other employment-related decisions.

Pay Range: $12.00-14.00

We are looking for an experienced Cook/Grill Staff to execute all kitchen operations, ensuring all prepared foods meet restaurant safety and health standards. Who would cook, assemble and wrap good items, stock all needed products and preparation materials in a clean and safe manner.

A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff.

Reports to: Management Staff and Shift Leaders

Requirements:

• Must have excellent customer service skills
• Exhibit good manners, proper personal hygiene, positive attitude, and promptness.
• Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time.
• Travel quickly in customer service area as much as three times for each customer up to as many as 40 customers per hour of shift.
• Must be able to work in and out of different temperature ranges.
• Ability to handle raw, frozen and cooked food products as well as products in and out of temperature danger zone (41-140 F).
• Capability to stand for long periods of time.
• Able to lift up to 50 pounds.
• Interact with the public and co-workers constantly during shifts.
• Must be able to read order monitors.
• Recall and communication of products and contents.
• Practice established food handling procedures and meet any local health regulations.

Responsibilities:

• Operates grill area in accordance with established standards, policies and procedures.
• Quick, accurate and safe food production process.
• Assists in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness.
• Maintains a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate.
• Communicates all significant issues, both positive and negative, with management staff.