Pantry/Food Prep

Avolta•Denver, CO

About The Position

The Cook prepares cooked foods and performs station functions for Fry, Flat Top Griddle, Pantry, and cooking eggs. The role involves communicating ticket times and potential problems to the manager on duty and servers, providing high-quality service to customers and associates, and carrying out other responsibilities as directed by the business or management. This is a non-exempt position and typically reports to the Store Manager, Assistant Store Manager, or General Manager, depending on local requirements. The Cook follows recipes and product directions to prepare, season, cook, taste, carve, and serve food. The role also includes planning production and requisitioning supplies and equipment, cleaning and sanitizing workstations and equipment, complying with food safety, sanitation, and HACCP standards, operating kitchen equipment, preparing ingredients, and stocking and monitoring products.

Requirements

Food preparation skills and knowledge of HACCP standards.
At least 1 year of closely related cooking experience.
Food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry.
Ability to speak, read, and comprehend instructions, short correspondence, and policy documents, and converse comfortably with customers.
Ability to lift and/or move up to 40 pounds.
Ability to bend, twist, and stand to perform normal job functions.
Ability to frequently immerse hands in water and water diluted with chemical solutions.
Ability to frequently work with sharp knives, utensils, and hot plates.
Ability to frequently work in a hot environment.

Nice To Haves

Work experience in a high-volume, casual-dining restaurant environment is preferred.

Responsibilities

Prepare, season, cook, taste, carve, and serve food items according to recipes and product directions.
Taste products, follow menus, estimate food requirements, check production, and keep records to plan production requirements accurately.
Requisition supplies and equipment as needed.
Clean and sanitize workstations and equipment.
Follow food safety and sanitation practices and comply with HACCP standards.
Operate kitchen equipment and measure and mix ingredients; wash, peel, cut, and shred fruits and vegetables.
Stock, date, rotate, and check the temperature of products.
Communicate ticket times and potential problems to the manager on duty and servers as necessary.
Provide high-quality service to customers and associates.
Perform other responsibilities as directed by the business or management.