Cooks

Duties may include: Preparation of a variety of food, wash, peel, cut, serve, prepare dining area. Clean & sanitize work area, equipment, utensils, dishes, or silverware. Store food in designated containers & storage areas to prevent spoilage. Cook/prepare variety of foods - meats, vegetables, or desserts, according to customers' orders or supervisors' instructions. Take & record temperature of food & food storage areas such as refrigerators & freezers. Wash, peel, & cut various foods, such as fruits & vegetables, to prepare for cooking or serving. Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets. Portion & wrap food, or place it directly on plates for service to patrons. Weigh/measure ingredients. Receive & store food supplies, equipment, & utensils in refrigerators, cupboards & other related Cooks activities as per SOC/OES 35-2014 (onetonline.org). Standard/Expected Schedule: Monday-Friday 10:00AM-1:00AM. Offering 40+ (plus) hours per week; not including applicable lunch and/or breaks. Possible weekend/holiday work. Start/end times, offered hours and/or overtime could vary as they may be dependent upon other factors such as project/schedule/service needs, weather, and commute time between worksites (if applicable). Overtime possible, but not required or guaranteed. At Employer’s sole discretion: possible raises and/or bonuses based on individual factors such as work performance or skill (not guaranteed).