Grand Canyon South Rim – Cook (All Levels)
Expires April 16, 2021
- Prepare menu items to correct portions, proper temperature with plating presentations as noted by the Culinary Leadership team.
- Adhere to ServeSafe HACCP food sanitation standards throughout all phases of food production.
- Develop proficiency on assigned station and expand knowledge by training on other stations.
- Proper safe and sanitary use of knives and other equipment.
- Set up / breakdown cook line or assigned area according to kitchen standards and ServeSafe HACCP food sanitation guidelines.
- Maintain station cleanliness and mise en place in orderly fashion throughout the shift.
- Do prep work as assigned to cover next shift or meal period.
- Do regularly scheduled temperature checks of line items particularly those prone to rapid spoilage due to temperature changes. Notify Cook I, Supervisor, or Kitchen Management of any items that may be below standard.
- Utilize first in, first out standard for rotation and use of perishable food products.
- Display professional communications with front of the house staff particularly in dealing with food orders “dragging” or needed “on the fly.”
- Practice teamwork and respectful communication with all internal and external guests
- Adhere to all safety and risk management policies, and wear required personal protective equipment while performing tasks.
- Other duties as assigned.
