Dufry
Overview
The Cook is responsible for preparing cooked foods and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs. The Cook communicates ticket times and potential problems to the manager on duty and servers as necessary, provides the highest quality of service to customers and associates at all times, and performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to Store Manager, Assistant Store Manager, or General Manager depending upon local requirements.
Essential Functions
Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products
Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
Cleans and sanitizes work stations and equipment
Practices excellent food safety and sanitation practices and complies with HACCP standards
Operates a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
Stocks, dates, rotates, and checks temperature of product
Minimum Qualifications
Requires food preparation skills and knowledge of HACCP standards
Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred
Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
Requires the ability to lift and/or move up to 40 pounds
Requires the ability to bend, twist, and stand to perform normal job functions
Frequently immerses hands in water and water diluted with chemical solutions
Frequently works with sharp knives, utensils, and hot plates
Frequently works in hot environment
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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Essential Functions
Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving food items which may include soups, meats, vegetables, desserts and other food and beverage products
Tastes products, follow menus, estimate food requirements, check production and keep records in order to accurately plan production requirements and requisition supplies and equipment as needed
Cleans and sanitizes work stations and equipment
Practices excellent food safety and sanitation practices and complies with HACCP standards
Operates a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and shreds fruits and vegetables
Stocks, dates, rotates, and checks temperature of product
Minimum Qualifications
Requires food preparation skills and knowledge of HACCP standards
Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred
Requires food knowledge pertaining to Soups, Sauté, Broiler, Fry, and Pantry
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers
Requires the ability to lift and/or move up to 40 pounds
Requires the ability to bend, twist, and stand to perform normal job functions
Frequently immerses hands in water and water diluted with chemical solutions
Frequently works with sharp knives, utensils, and hot plates
Frequently works in hot environment
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
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