$13 - $18/hr
Full-time
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Job description
Description
A Restaurant cook is responsible to prepare quality food that tastes great and is consistent from day to day. This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures. The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner.
Qualifications/COOK
• Guest service mentality; has a genuine desire to serve the customer ·
• Well organized and detail oriented ·
• Ongoing learner; exhibits insatiable curiosity and an interest in self improvement ·
• Has an outgoing personality ·
• Strong work ethic ·
• Has restaurant industry experience
• The Minimum Age for this Position is 18 Years Old
• Maintains a calm, tactful demeanor when dealing with difficult situations
Responsibilities
• This position is critical to Wingstop Restaurants; ensuring compliance with company standards in all areas of operation, including product preparation maintaining the highest quality products and services are delivered to each customer; follows and comprehends the importance of proper personal hygiene and sanitation procedures
• The restaurant cook must be able to successfully focus on their job in a calm, yet efficient manner
• Ensure that each guest has a positive, long lasting impression of the Wingstop experience ·
• Ability to practice safe cooking procedures ·
• Quickly scan and comprehend the order tickets ·
• Accurately count the number of Bone-In Wings, Boneless Wings and Boneless Strips needed for each order ·
• Coordinate the cooking time of Bone-In Wings, Boneless Wings and Boneless Strips and fries with the corresponding timer ·
• According to Wingstop standards; Sauce, Season and package all orders ·
• Accurately count the cooked Bone-In Wings, Boneless Wings and Boneless Strips into the proper sauce bowls ·
• Cook and prepare Bone-In Wings, Boneless Wings and Boneless Strips and Fries in the proper fryers and baskets ·
• Filter and freshen the fryer shortening daily, following all safety procedures and with proper safety equipment ·
• Assist in keeping the kitchen clean throughout the shift maintaining clean as you go and at closing time ·
• Immediately notify Manager on Duty of all safety, sanitation or employee issues ·
• Assist other employees as needed ·
• Follow directions given by Manager or Supervisor ·
• Know and thoroughly understand the importance of good hygiene and food handling practices ·
• Ability to thoroughly understand and follow instructions in how to properly and safely use chemical cleaning products
• Brings issues or concerns to the attention of the supervisor; is willing to ask for help
• Identifies and introduces new ideas and solutions to create efficiency in the operation
• Represents the brand and department in a professional and polished manner at all times
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Frequently asked questions
Q: What skills or qualities help someone succeed as a Cook?
A: To succeed as a Cook, key technical skills include proficiency in various cooking techniques, such as knife skills, cooking methods, and ingredient preparation, as well as knowledge of different cuisines and menu planning. Soft skills like attention to detail, teamwork, and adaptability are also crucial, as Cooks often work in fast-paced environments and must be able to multitask and manage their time effectively. By combining these technical and soft skills, a Cook can deliver high-quality dishes, maintain a clean and safe kitchen environment, and contribute to a positive dining experience, ultimately supporting their career growth and effectiveness in the role.
Q: What is the career path for a Cook?
A: A Cook's typical career progression involves starting as a Junior Cook or Line Cook, where they develop fundamental cooking skills and kitchen operations knowledge. As they gain experience, they can move into mid-level roles such as Sous Chef or Chef de Partie, where they oversee specific kitchen stations and develop leadership and menu planning skills. Senior roles like Executive Chef or Head Chef often involve managing kitchen staff, creating menus, and ensuring high-quality food production, providing opportunities for advanced skill development and professional growth.