Buffalo Wild Wing's GO - Minnetonka- Now Hiring Cook- $12.00/hr.
- Prep Cooks must be Serve-Safe Pre-Certified.
- Work quickly and efficiently to provide the quantity of products needed to keep up with our volume of business.
- Stay focused on one or two tasks at a time and complete those tasks before moving on to something else.
- Keep your station organized and uncluttered. When one task is finished, utensils, tools, and equipment are cleaned and put away if not needed.
- Maintain the Sweet Paris standards of cleanliness in the kitchen and all areas of the restaurant.
- Always be aware of what's going on in the kitchen and be ready and willing to help others getting the job done.
- Follow the Sweet Paris product labeling system to label, date, rotate, and store all food products. When a container is labeled, have it initialed by a manager.
- Prep items as needed according to the PAR Prep List.
- Properly store all products.
- Do not store food in open containers.
- Empty all canned products and store in proper containers.
- Always place food in clean containers or wrappers.
- Keep storage containers off the floor and away from the wall.
- Always place raw food products below cooked or ready-to-eat products.
- Store new foods behind old ones, so older products get used first.
- Check temperatures of refrigerators and freezers daily.
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