Cook

General Summary

The Cook is responsible for cooking products that are always fresh and ready for guests ensuring the highest quality of service.

Essential Duties and Responsibilities

• Follows recipes and / or product directions for preparing, seasoning, cooking, and serving cooked food items.
• Follows menus according to standard operating procedures and has a thorough understanding of the chicken drop chart and production planning tools.
• Works with management to drop products for demand while minimizing product waste.
• Cleans and sanitizes work stations and equipment.
• Practices excellent food safety and sanitation practices and complies with HACCP standards.
• Operates a variety of kitchen equipment, including an auto sifter; measures and mixes ingredients.
• Filters shortening according to standard operating procedures using the shortening filtration system.
• Stocks, dates, rotates and checks temperature of product.
• Ensures that the highest standards for product and service delivery are implemented to make sure that every guest is satisfied.

Knowledge, Skills, and Abilities :

Physical Demands of the Job

Education and Experience

Assignment of Duties

NOTHING IN THIS JOB DESCRIPTION RESTRICTS MANAGEMENT'S RIGHT TO ASSIGN OR REASSIGN DUTIES AND RESPONSIBILITIES TO THE JOB AT ANY TIME.

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