KNOWLEDGE: You will be expected to learn the following during the training process:
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Thoroughly understand and perform all duties assigned to you by your management team.
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Thoroughly understand and operate all equipment needed for cooking and preparing food.
***THERE ARE RESTRICTIONS ON THE USE OF CERTAIN EQUIPMENT IF YOU ARE
UNDER 18 YEARS OF AGE***
COMPENSATION: Starting wage $11 - negotiable based on experience.
ROLE RESPONSIBILITES AND DUTIES:
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Specified preparation of all menu items, cooking skills, which includes quality as well as timeliness.
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Food preparation
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Sanitation - (empty garbage, cleaning cooking line, sanitation buckets, etc.)
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Rotation of all stock
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Maintain high cooking standards
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Side work - as assigned by management (cleaning, restocking, miscellaneous duties)
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Cost control - (portion control, rotation of food, loss due to improper use of company property-dish breakage, etc.)
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Clean-up duties - line area, grill, fryer, microwave, floors, cooler and freezers
UNIFORM CODE:
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You must present yourself in a neat, clean, professional manner (clean uniform each shift, clean well-trimmed nails, good personal hygiene, no gum chewing while on duty, etc.)
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“Other considerations provided by the operator”
