C-Store Cook - 392

Terrible's•Las Vegas, NV

8d•Onsite

About The Position

The C-Store Cook assists with preparing and cooking on-site food items. The ideal candidate has experience in quick-service or convenience food preparation, is passionate about cooking, and thrives in customer service. The role includes preparing menu items to recipes and standards, maintaining kitchen sanitation and food safety, stocking and checking inventory, operating kitchen equipment, and addressing customer needs. The position has no supervisory responsibilities.

Requirements

Previous experience in cooking, food service, or a related field.
Knowledge of kitchen equipment and cooking techniques.
Strong attention to detail.
Ability to thrive in a fast-paced environment and work well in teams.
Working knowledge of health, safety, and sanitation procedures.
Working knowledge of weights, measures, and various cooking techniques.
Professional appearance and demeanor.
Valid Southern Nevada Health District Food Handlers Card, or ability to obtain one.
Ability to read and interpret English documents, including safety rules, operating and maintenance instructions, and procedure manuals.
Ability to read and communicate verbally in English; written English communication skills may also be required.
Ability to apply common-sense understanding to written, oral, or diagrammed instructions and deal with problems involving several concrete variables in standardized situations.
Ability to stand for long periods and to stand, stoop, lift, wipe, reach, and type without assistance.
Ability to lift up to 45 lbs.

Responsibilities

Cook food items according to recipes and standards, ensuring they reach the correct temperature.
Maintain kitchen cleanliness and sanitation; handle and store food properly.
Stock ingredients and supplies and perform inventory checks.
Operate standard kitchen equipment safely and efficiently.
Maintain knowledge of food products and provide excellent customer service by addressing customer needs.
Transport supplies from the storeroom and stock them in designated areas.
Prepare menu items according to recipes and yield guides.
Rotate products according to a first-in, first-out process.
Process requisitions properly and place them in designated areas.
Label and detail products to support safekeeping and sanitation.
Comply with departmental policies, service procedures, and standards.
Organize preparation items from different areas so they are ready for service.
Assist in training new cooks.
Maintain daily cleaning and maintenance to health standards, and keep the work area and kitchen clean, neat, and organized.