Job Description

Cooks
The primary responsibility of Cook to perform basic food preparation with others or individually. All duties are to be performed following departmental and brand policies, practices, and procedures.
Requirements -
Minimum one year of experience in a high-volume restaurant
Must have the ability to expedite orders in a professional, organized, and timely manner
Professional appearance and demeanor
Work varied shifts, including weekends and holidays
High school diploma or equivalent
Working knowledge of basic kitchen equipment
Excellent customer service skills
SafeServe certified / Tips -- a Plus
Able to effectively communicate in English, in both written and oral forms
Maintain solid knowledge of all food products and can skillfully apply culinary techniques
Good knowledge of food service sanitation standards, personal hygiene, and safety
Ability to work well under pressure in a fast-paced environment
Ability to work cohesively as part of a team
Highly responsible and reliable

Essential tasks
Prepares meals following the portion and quality standards specified in recipes or as otherwise designed by servers within the policy
Prepares and controls food usage to minimize waste
Performs opening and closing duties following procedures
Performs associated duties: cleaning and organization of refrigeration units, preparing next-day food items, stock and inventory supplies as needed
Notifies supervisor of incidents or conflicts that affect normal business operations and guest services.