Cook FF- Sandwich

Dufry AG; San Diego (CA); On-site; USD 36,000 - 52,000; Full time

Job summary

Dufry AG is seeking a Cook to prepare cooked foods and execute station duties across Fry, Flat Top Griddle, Pantry, and eggs. The role involves communicating times and issues to the manager and servers while delivering high-quality service to customers and colleagues.

The required candidate will have at least 1 year of cooking experience, familiarity with HACCP standards, and the ability to lift up to 40 pounds and stand for long periods.

Qualifications

• Requires food preparation skills and knowledge of HACCP standards.
• Minimum 1 year of closely related cooking experience, preferably in high-volume casual dining.
• Ability to read and comprehend instructions and follow menus and recipes.
• Ability to lift up to 40 pounds and stand for extended periods.

Responsibilities

• Follows recipes and prepares items for service.
• Tastes products, estimates production needs, and orders supplies as needed.
• Cleans and sanitizes work stations and equipment.
• Practices safe food handling and HACCP compliance.
• Operates kitchen equipment and prepares ingredients.
• Rotates and checks temperatures of products.

Skills

Food preparation

HACCP standards

Customer communication

High-volume cooking

Job description

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; 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 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, 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