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Follow DIG recipes for prepping, mixing, and cooking vegetables, proteins, & grains. As a Chef-In-Training, you will have the opportunity to work in a team focused kitchen environment and learn everything from interacting with guests to create a positive experience to following recipes for each kitchen station.
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The majority of the Grill Cook's responsibilities involve customer service and cooking short-order items. The Grill Cook fulfills customers' orders within regulatory, HACCP and CARES guidelines, maintains cleanliness of cafeteria station, and restocks grill area supplies.
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They're also responsible for all aspects of their cooking station including set up, prep, stocking, cleanliness, organization, sanitation, break down and storage. The Line Cook is responsible for menu recipe execution and proper plate presentation for immediate service to restaurant guests.
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General Duties May Include: Cooking on the line through service Prepping and stocking your station Completing closing checklists Cleaning and organizing the kitchen. Description:The Fry Cook is responsible for prepping, stocking, working, and closing down the fry station.
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The Cook CD - Standard 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; performing all other responsibilities as directed by the business or assigned management of which associate is capable of performing; providing the highest quality of service to customers and associates at all times.
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The successful candidate will be responsible for setting up and maintaining a station, cleaning and prepping food, cooking menu items, and keeping a sanitary and tidy work station.
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Serving American fare and quality martinis and classic cocktails, City Table is renowned for its high quality service and food. Ideal candidates will be organized, have previous experience in a high-volume kitchen, and have a love for cooking.
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In addition to cooking responsibilities the Third Cook will be responsible for the cleaning, sanitation and general up keep of food preparation equipment and station, the proper implementation of food safety guidelines and the accurate completion of service records.
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The Third Cook will prepare a variety of menu items for service following established preparation guidelines and department recipes in quantities forecasted and planned in advance by management using several different cooking methods and a variety of food preparation equipment.
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Minimum one year of cooking experience using griddles, deep fat fryers, pizza ovens and char broilers to prepare a wide range of products to order. S/He will complete all assigned work to meet meal service deadlines and will follow all department standards for quality and sanitation.
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You will be responsible for preparing food for service and cooking menu items in cooperation with the rest of the kitchen staff. In this role, you will be responsible for culinary activities of the assigned station with primary responsibilityfor production and preparation of all menu items, recipes, and food sanitation, to obtain optimum efficiency, economy of operations and maximize profits.
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In addition, the food service department operates a recently renovated cafeteria that caters to staff members and the general public including a salad bar with fresh and local ingredients, hot soups made fresh daily, a deli station, and an entrée station featuring favorite dishes.
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