Cook 2 - Associate Dining

| Full Time | Pay: $15.50 Hourly |

Available Schedules:

• Tuesday-Saturday 9:00am-5:30pm (Off Sunday & Monday)
• Tuesday-Saturday 5:00pm-1:30am (Off Sunday & Monday)

Weekly Earned Wage Access is an option for this position.

Job Purpose or Objective(s): 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:

• You will prepare ingredients by following established food converted portion guidelines and using washing, chopping, slicing, and peeling preparation methods.
• Prepare food items by using charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking cooking methods.
• You will prepare menu items according to established recipes and methods to ensure they are cooked, follow suitable food serving temperatures, visually appealing, and garnished properly.
• Perform cooking line checks and taste menu item ingredients to ensure quality and proper preparations.
• You will maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.
• Comply 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.
• You will practice proper food storage and rotate stock in storage areas to ensure usage and disposal occurs before the expiration date to control waste levels.
• Greet customers always being pleasant and serve meals to guests using Guest Service Standards to achieve ultimate guest experience.
• You will operate a cash register, receive payment for meals and issue change, and issue receipt or ticket to customer.
• Perform other duties as may be assigned.

Minimum Requirements:

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

1. You will prepare ingredients by following established food converted portion guidelines and using washing, chopping, slicing, and peeling preparation methods.

2. Prepare food items by using charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking cooking methods.

3. You will prepare menu items according to established recipes and methods to ensure they are cooked, follow suitable food serving temperatures, visually appealing, and garnished properly.

4. Perform cooking line checks and taste menu item ingredients to ensure quality and proper preparations.

5. You will maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.

6. Comply 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. You will practice proper food storage and rotate stock in storage areas to ensure usage and disposal occurs before the expiration date to control waste levels.

8. Greet customers always being pleasant and serve meals to guests using Guest Service Standards to achieve ultimate guest experience.

9. You will operate a cash register, receive payment for meals and issue change, and issue receipt or ticket to customer.

10. Perform other duties as may be assigned.

11. You will prepare ingredients by following established food converted portion guidelines and using washing, chopping, slicing, and peeling preparation methods.

12. Prepare food items by using charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking cooking methods.

13. You will prepare menu items according to established recipes and methods to ensure they are cooked, follow suitable food serving temperatures, visually appealing, and garnished properly.

14. Perform cooking line checks and taste menu item ingredients to ensure quality and proper preparations.

15. You will maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working.

16. Comply 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.

17. You will practice proper food storage and rotate stock in storage areas to ensure usage and disposal occurs before the expiration date to control waste levels.

18. Greet customers always being pleasant and serve meals to guests using Guest Service Standards to achieve ultimate guest experience.

19. You will operate a cash register, receive payment for meals and issue change, and issue receipt or ticket to customer.

20. Perform other duties as may be assigned.