Cambria New Orleans Cook III

Responsibilities

• Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.
• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull and line set up, noting any out-of-stock items or possible shortages.
• Aid in correcting food cost problems; control food waste, loss and usage per SOP.

Requirements

• High school education or equivalent experience.
• Minimum one year food service or related work experience.

Qualifications

• Knowledge of cooking and the practices and procedures of a kitchen in order to perform non-repetitive analytical work.

Physical Demands

• Lifting, pushing, pulling and carrying.
• Regularly involves lifting food cases and metros weighing up to 70 lbs.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility - full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing - during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately.
• Must be able to lift, push, pull and carry.
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

• Inside 100% of 8 hour shift.
• Going in the freezer temperatures can be -10 degrees.
• On the front line, temperatures can be over 100 degrees.