In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Cook is responsible for preparing menu items utilizing cooking equipment in a fast-paced environment. The cook must adhere to high food quality standards to ensure guest satisfaction.Portion control, food waste and sanitation are additional areas that the cook must be aware of while operating in the kitchen.
This role will pay an hourly wage of $12 to $14.00.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
job expires 4/30/2024
Responsibilities
Essential Job Functions (including to but not limited to):

• Responsible for cooking and packaging food product which is prepared to order or kept warm until sold.
• Receives verbal orders from the front counter staff for food product requirements for guest orders.
• Responsible for maintaining quality and production standards on all menu items. Food must be fresh and of high quality when served to the guests.
• Responsible for portion control and serving temperatures of all products served in the designated area of operation
• Prepares food to proper specifications as assigned by Executive Chef or Sous Chef
• Responsible for cleaning, stocking and restocking of workstations and displays.
• Responsible for operating large-volume cooking equipment such as grills, deep-fat fryers and ovens.
• Ensures that all work areas and equipment are clean, food products are properly stored, utensils are clean and put away and floor is swept and mopped at end of shift.
• Maintains sanitation, health and safety standards in work areas.
• Follows all expectations set forth by the leadership team to ensure promotion of consistent and quality products at all times
• Performs opening, closing, and side work duties as assigned throughout shift and according to specific guidelines
• Uses waste control guidelines and documents spoilage according to venue specific policy
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Performs other duties as assigned by leadership team

Qualifications
Knowledge, Skills and Abilities:

• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.
• Ability to read and comprehend recipe cards and prep lists
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate if required by state and federal regulations.

Education and Experience:

• Experience working as a cook in a food service establishment preferred but not required
• Ability to possess a successful background check as required by company human resource policies

Physical Requirements :
0-24%-49P-74u-100
Seeing:
X
Hearing:
X
Standing/Walking/Mobility:
X
Climbing/Stooping/Kneeling:
X
Lifting/Pulling/Pushing
X
Fingering/Grasping/Feeling
X
Physical Dimensions :
Medium Work: Exerting up to 50 pounds of force occasionally to move objects (files, boxes, product, trays).
Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.