Prepares for a rush period of work without getting behind.Meets attendance guidelines and adheres to regulatory, departmental and Company policies.Must be able to work any shift in any outlet.Detailed cleanliness of all stations including all equipment and cooling units.Be aware of current and needed par levels of products as to assure maintaining needed product.Must be proficient in areas of, but not limited to, hot prep, cold prep, salads, desserts, dressings, garnishing, hot and cold sauces, soups, knife-handling skills and ability to produce orders using all basic kitchen equipment.Ensure all the kitchens time/temperature logs are complete and culinary safety practices are followed and completed.Controls food production to include: proper cooking methods, cooking time and temperature, ensuring sanitation, handling and storage of prepared food and leftovers, ensuring all items are correctly dated and labeled.Ensures each order is uniform and consistent.Rotating between all cooking stations, each responsible for specific food items and each using particular cooking devices.Cook 3’s are certified trainers and are responsible for assisting in the training of all new associates.
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