Cook

Dufry Careers; Tampa (FL); On-site; USD 28,000 - 36,000; Full time

Job summary

Dufry Careers seeks a Cook responsible for preparing cooked foods and performing all station functions of Fry, Flat Top Griddle, Pantry, and eggs. The Cook communicates ticket times to the manager on duty and servers, provides high quality service to customers and associates, and performs duties as directed by management.

This non‑exempt role requires at least 1 year of closely related cooking experience, preferably in high-volume casual dining, with knowledge of soups, sauté, broiler, fry and

Qualifications

• At least 1 year of cooking experience required.
• Experience in high-volume casual dining preferred.
• Knowledge of soups, sauté, broiler, fry and pantry operations.

Responsibilities

• Follow recipes and prepare foods across Fry, Flat Top Griddle, Pantry and eggs.
• Communicate ticket times and potential problems to the manager on duty.
• Maintain clean, safe workstations and comply with HACCP and safety standards.
• Assist with stock, dating, rotation and temperature checks of products.

Skills

Food preparation

HACCP knowledge

Ability to lift 40 lbs

Team communication

Job description

Job Summary

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.

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 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.

Drug Free Workplace (DFW)

The Cook position is part of a drug‑free workplace.