Restaurant Cook (2)

The Restaurant Cook (2) is responsible for providing fast, friendly, and courteous service, preparing food in a team environment to ensure customer satisfaction contributing to the operating success of the Diner, Deli, and other food services offered by the Creek Travel Plaza.

Reporting Relationship

The Restaurant Cook (2) shall report directly to the General Manager and/or Assistant Restaurant Manager, & Kitchen Shift Leader.

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.
• Must be friendly and courteous at all times, ensuring excellent customer and employee relations and adhere to the established Dress Code.
• Perform other duties as assigned.

Qualifications

• High School diploma or GED preferred.
• Must have at least one-year 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.
• Must be willing 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
• Internal Promotion must have completed 90-day probational period, be in a level (2) position in a direct line skill set or transfer to a direct line skill set at a level (2) for 6 months.
• Must work as Restaurants Cook (1) 6 months on dinner line, and 6 months on Deli line be certified in all positional requirements, pass interview, & a positional slot is available to move.