Cooks

CooksThe 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 -Minimum one year of experience in a high-volume restaurantMust have the ability to expedite orders in a professional organized and timely mannerProfessional appearance and demeanorWork varied shifts including weekends and holidaysHigh school diploma or equivalentWorking knowledge of basic kitchen equipmentExcellent customer service skillsSafeServe certified / Tips -- a PlusAble to effectively communicate in English in both written and oral formsMaintain solid knowledge of all food products and can skillfully apply culinary techniquesGood knowledge of food service sanitation standards personal hygiene and safetyAbility to work well under pressure in a fast-paced environmentAbility to work cohesively as part of a teamHighly responsible and reliableEssential tasksPrepares meals following the portion and quality standards specified in recipes or as otherwise designed by servers within the policyPrepares and controls food usage to minimize wastePerforms opening and closing duties following proceduresPerforms associated duties: cleaning and organization of refrigeration units preparing next-day food items stock and inventory supplies as neededNotifies supervisor of incidents or conflicts that affect normal business operations and guest services.