Arizona Staffing
Cook
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. They should communicate ticket times and potential problems to the manager on duty and servers as necessary. The cook must provide the highest quality of service to customers and associates at all times and perform all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position. Essential functions include following recipes and 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. They should taste 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. The cook must clean and sanitize work stations and equipment, practice excellent food safety and sanitation practices, and comply with HACCP standards. They should operate a variety of kitchen equipment, measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and stock, date, rotate, and check the temperature of product.
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. They should communicate ticket times and potential problems to the manager on duty and servers as necessary. The cook must provide the highest quality of service to customers and associates at all times and perform all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position. Essential functions include following recipes and 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. They should taste 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. The cook must clean and sanitize work stations and equipment, practice excellent food safety and sanitation practices, and comply with HACCP standards. They should operate a variety of kitchen equipment, measure and mix ingredients, wash, peel, cut, and shred fruits and vegetables, and stock, date, rotate, and check the temperature of product.