Summary from listing
The Cook prepares cooked foods and performs Fry, Flat Top Griddle, Pantry, and egg-cooking station functions; communicates ticket times and problems to managers and servers; follows recipes and production plans; maintains food safety and sanitation standards; cleans and sanitizes equipment; and stocks and rotates products. The role 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.
