Velvet Taco Cook 2

Culinary Position

An experienced level culinary position responsible for providing high-quality fresh food and guest service to guests at quick service eating establishments. You will report to the Sous Chef.

Primary tasks include:

1. Preparing ingredients by following established food converted portion guidelines and using washing, chopping, slicing, and peeling preparation methods.
2. Preparing food items by using charbroiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking cooking methods.
3. Preparing menu items according to established recipes and methods to ensure they are cooked, follow suitable food serving temperatures, visually appealing, and garnished properly.
4. Performing cooking line checks and tasting menu item ingredients to ensure quality and proper preparations.
5. Maintaining a safe, sanitary, and organized work environment by practicing proper housekeeping procedures while working.
6. Complying with food safety programs and behaviors to minimize employee and guest injury and illness including hand washing, sanitation, food handling/storage and time and temperature controls.
7. Practicing proper food storage and rotating stock in storage areas to ensure usage and disposal occurs before the expiration date to control waste levels.
8. Greeting customers always being pleasant and serving meals to guests using Guest Service Standards to achieve the ultimate guest experience.
9. Operating a cash register, receiving payment for meals and issuing change, and issuing receipt or ticket to customer.
10. Performing other duties as may be assigned.

Minimum requirements include:

• Previous cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of multiple cooking methods, ingredients, equipment, and procedures.
• Ensuring all food preparation is high quality, done promptly, and follows menu descriptions.

Skills include:

• Attention to Detail
• Cleaning & Tidying
• Cooking Equipment Operation
• Customer Service Delivery
• Hazard Awareness
• Health & Safety
• Planning & Organizing
• Policy & Procedures
• Restaurant Logistics