Summary from listing
The Cook prepares cooked foods across fry, flat-top griddle, pantry, and egg stations; communicates ticket times and problems to managers and servers; and provides service to customers and associates. The role follows recipes, plans production, maintains records, cleans and sanitizes equipment, practices HACCP standards, operates kitchen equipment, and stocks and rotates products. It requires food preparation skills, HACCP knowledge, at least one year of closely related cooking experience, and the ability to lift up to 40 pounds and work in a hot environment.
