Cooks are responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, and following established food production procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Provide prompt, courteous, and professional service to customers
• Able to prepare food according to food handlers’ guidelines
• Able to do repetitive work
• Knowledge of cooking procedures
• Able to communicate with fellow cooks and cashiers
• Maintain quality and appearance of items prepared
• Stock and re-stock items prepared, prep stations, and kitchen freezers/coolers
• Maintain cleanliness and safety in the work area
• Properly store and rotate food as necessary
• Able to work in a high pace environment and hot environment
• Able to multi-task
• Maintain a thorough understanding of menu items and preparation techniques
• Must be a team player
• Any other duties as assigned by the Food Service Supervisors or Manager

• Some experience in food preparation helpful but not required
• Must be at least 18 years old
• Must have general knowledge of kitchen related equipment
• Knowledge of safety rules for kitchen and kitchen equipment
• Able to stand for several hours throughout the day
• Able to lift 50 lbs.