AMVETS Jobs

A cook is responsible for preparation, cooking and plating of chicken finger, buffalo wings, salads, sandwiches, zappatizers, per Zaxby's standards, processing orders quickly, accurately and efficiently. 1. consult with managerial or supervisory personnel 2. evaluate premises for cleanliness 3. determine what additional materials to order 4. analyze menus 5. analyze recipes 6. determine food portions 7. follow nutritional practices 8. assign work to staff or employees 9. direct and coordinate activities of workers or staff 10. inventory stock to ensure adequate supplies 11. evaluate equipment for compliance with standards 12. oversee work progress to verify safety or conformance to standards 13. bake breads, rolls, or other baked goods 14. carve meat or bone fish or fowl 15. cook food requiring short preparation time 16. cook in quantity 17. cook meals 18. decorate cakes 19. determine food or beverage costs 20. direct and coordinate food or beverage preparation 21. distribute food to waiters or waitresses to serve to customers 22. follow recipes 23. knead, shape, cut, or roll food products by hand 24. measure or weigh ingredients for food preparation 25. modify recipes to produce specific food products 26. operate baking equipment 27. operate cooking equipment 28. operate food decorating equipment 29. operate food preparation equipment 30. perform a variety of food preparation duties other than cooking 31. place food on dishes or trays or in takeout bags 32. plan meal presentations 33. plan menus 34. prepare appetizers, salads, or cold dishes 35. prepare beverages 36. prepare specialty foods 37. price items on menu 38. purchase food or beverages 39. serve food or beverages 40. test food to determine that it is cooked 41. understand government health, hotel or food service regulations 42. use knives 43. use knowledge of food handling rules 44. use specialized bakery equipment 45. inspect facilities to determine repair or replacement needs 46. coordinate banquets, meetings or related events 47. order or purchase supplies, materials, or equipment 48. cut, trim, or clean meat, or carcasses 49. identify cut or grade of meat 50. read work order, instructions, formulas, or processing charts 51. requisition stock, materials, supplies or equipment