Description
The Cook prepares and cooks food according to menus and recipes, expedites orders, maintains outlet and kitchen standards, stores and requisitions food, sets up equipment, and keeps the cooking area clean and sanitary. The role requires 1–2 years of cooking experience, a high school degree or equivalent, varied-shift availability, physical ability to handle heavy work and extreme conditions, proficiency with sauté, line, and broiler stations, produce preparation, POS order reading, and food-service certification eligibility.
