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 high-quality service to customers and associates. The role also involves following recipes, planning production, maintaining records, cleaning and sanitizing equipment, operating kitchen equipment, handling ingredients, stocking products, and complying with HACCP standards. It requires at least one year of closely related cooking experience, food preparation and HACCP knowledge, the ability to communicate with customers, and the physical ability to lift up to 40 pounds and work in a hot environment. Benefits include health, dental, and vision insurance, paid time off, holiday pay, meal and transportation benefits, a 401(k) match, life insurance, tuition reimbursement, and training opportunities.
