Cook

Dufry Careers; Elizabeth (NJ); On-site; USD 30,000 - 45,000; Full time

Job summary

Dufry Careers in Elizabeth, NJ is seeking a Cook responsible for preparing cooked foods and performing all station functions including Fry, Flat Top Griddle, Pantry, and eggs. You will communicate ticket times to the manager and servers, and provide high quality service.

This non-exempt position requires food safety knowledge (HACCP), at least 1 year of related experience in a high-volume casual dining setting, and the ability to lift up to 40 pounds and stand for long periods.

Qualifications

• Requires food preparation skills and HACCP knowledge.
• Minimum 1 year of cooking experience in a high-volume casual dining environment.
• Knowledge of soups, sauté, broiler, fry, and pantry foods.
• Ability to read and comprehend instructions, policies and communicate with customers.
• Ability to lift up to 40 pounds and stand for long periods.

Responsibilities

• Follows recipes and product directions for preparing, seasoning, cooking, and serving food items.
• Tastes products, plans production, and requisitions supplies as needed.
• Cleans and sanitizes work stations and equipment.
• Practices food safety and HACCP standards.
• Operates kitchen equipment and handles ingredients and fruits/vegetables as required.
• Stocks, dates, rotates, and checks temperatures of products.

Skills

Food preparation

HACCP knowledge

High-volume kitchen

Reading instructions

Lifting up to 40 pounds

Tools

Kitchen equipment operation

Job description

The Cook is responsible for preparing cookedfoods, and must be able to perform all station functions of Fry, Flat Top Griddle, Pantry, and cooking eggs; communicating ticket times and potential problems to the manager on duty and servers as necessary; providing the highest quality of service to customers and associates at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position.

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, follows menus, estimates food requirements, checks production and keeps 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, Knowledge, Skills, and Work Environment

• 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 and 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