The cook preps assigned items, including washing raw food products, peeling, dicing, shredding, cutting, and slicing food products. When prep is finished; properly label, date, rotate, and store all items. Prior to service, ensures items needed for shift are stocked and located at designated station. Responsible for all facets of assigned station, i.e., hot food, cold food items, dessert. Correctly prepares all food served following standard recipes. Assists in conducting inventory, receiving, and stocking product. Ensures kitchen is clean and properly stocked. Performs additional daily cleaning assignments, including stoves, ovens, refrigerators, and storage areas according to the cleaning schedule. Adheres to safety and sanitary procedures set forth by management and the health department.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
101-250 employees