About The Role

Cooks all food orders, in a quick, timely and accurate manner.

Minimum two (2) years prior experience as a cook.
Previous working knowledge of point of sales system preferred.
Must be able to provide own tools.
Must be able to work any day of the week and any shift.
Must be able to get along with co-workers and work as a team.
Local health department sanitation certificate.
Must be able to read, write, speak and understand English.
Prepares and produces menu items to standards in a quick and efficient manner.
Ability to prepare items such as but not limited to salads, appetizers, sandwiches, hot dogs, pizza, etc.
Prepares, cooks, and seasons all food.
Skilled in fry cook, broiler, and Garde Manger.
Controls food production in all work areas including proper cooking methods, proper cooking times and temperature.
Adheres to kitchen maintenance and sanitation programs.
Maintains assigned station and equipment in a clean and sanitary condition.

Must be able to work inside a kitchen and on a fry line during most of shift.
Must be able to lift up to100 pounds.
Must be able to push and pull carts weighing up to 300 pounds.
Must possess coordination and dexterity to use kitchen utensils, such as, knives, spatulas, food tongs, etc.
Must be able to bend, stoop, reach, crouch, kneel, push, and pull when rotating stock and cleaning work area.
Must be able to operate the following kitchen equipment: stoves, grills, fryers, broilers, and other utensils in preparing the food orders.
Must be able to respond to visual and aural cues.
Must present a well-groomed appearance.
Must be able to maneuverer all areas of the kitchen.
Must be able to tolerate areas with extreme hot and cold temperatures.