Restaurant Cook

We need to output HTML fragment with headings

for sections: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections if posting has real specific content. We must not repeat job title. Must not include Job ID etc. Remove boilerplate. Must preserve all substantive info. We need to parse the posting. Content: - Intro: "At Perkins Restaurant & Bakery our employees are part of the Perkins extended family and the families we serve. And you'll be responsible for making special days memorable and everyday meals something extraordinary. At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too!" That seems like "About the role" or company overview. Could be "About the role" or maybe "About Perkins". We'll use "About the role" heading. - "Summary Of Position Prepares menu items according to company policies, procedures, programs and performance standards. Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times. Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty." That's responsibilities. - Then "POSITION ACTIVITIES AND TASKS" list of tasks. Many bullet-like sentences. We'll put under Responsibilities as a list. - Then "Physical Requirements/Environment/Working Conditions" list of physical requirements. Could be under Requirements or Qualifications? Probably "Requirements" or "Qualifications". We'll treat as "Requirements" maybe. - Then "SUPERVISION RECEIVED: Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments." That's maybe under Responsibilities or maybe "Supervision". Not a required heading; we can include under Responsibilities. - "KNOWLEDGE AND SKILL REQUIRED: Basic skills such as sanitation, safety, and customer service can be taught through in house training." That's Skills/Knowledge. - "EXPERIENCE REQUIRED: None" That's Requirements/Qualifications. - Then disclaimer etc. We need to remove boilerplate: disclaimer, franchise note, etc. Those are boilerplate; we should drop them. We must not include sections with filler like "commensurate with experience". Not present. We need to decide which sections to include: About the role, Responsibilities, Requirements, Skills. Possibly Benefits, Pay, Schedule: none present, so omit. We need to use

for each section heading. Use

• for any list of duties/requirements/benefits. Use

  for prose. We need to preserve all substantive information; do not invent or summarize away detail. Thus we need to convert the prose into paragraphs and lists. Let's extract substantive content: About the role: The introductory paragraph(s) about Perkins, employees part of family, making special days memorable, etc. We'll keep that as a paragraph. Responsibilities: The "Summary Of Position" sentence plus the list of tasks under POSITION ACTIVITIES AND TASKS. Also supervision received maybe part of responsibilities. We need to list duties as

  • . Each task sentence. Let's list tasks from the text: - Prepares Cooking Items - Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene. - Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas. - Stocks and rotates products on line to ensure they are within shelf life standards. - Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards. - Prepares prep items according to guest request within company standards and following food safety and sanitation procedures. - Controls Food Cost - Ensures products are accurately portioned and ensures food products are prepared as specified by recipes. - Utilizes FIFO (first in first out) standards when preparing items. - Maintains Cleanliness - Maintains cleanliness of the kitchen, prep areas, coolers and storage areas - Follows proper safety procedures and policies concerning food handling, rotation and storage - Conducts line sweeps throughout the shift - “Clean as you go” throughout the shift - Understands OSHA requirements and health department standards - Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty. - Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction. - Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems. Etc. - Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration. - Assists Team Members - Preps items according to recipes and procedures - Assists dishwasher with washing and restocking dishes, pots, pans and utensils - Assist front of house staff with cleanliness of dining room - Provides guest service by communicating and cooperating with the front of house staff. We need to preserve all details; we can keep them as list items; some are sub-bullets but we can just flatten. Physical Requirements/Environment/Working Conditions: list: - Extensive standing and walking for up to 8 hours - Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards. - Must be able to communicate clearly - Exposure to heat, steam, smoke, cold - Reaching heights of approximately 6 feet and depts. of 2 ½ - 3 feet. - Must have high level of mobility/flexibility in space provided - Must have time management skills - Must be able to read, write and perform addition/subtraction calculations - Must be able to control and utilize fingers to write, slice chop and operate equipment. - Must be able to fit through openings 30” wide - Must be able to work irregular hours under heavy pressure/stress during busy times - Bending, reaching, walking - Carrying trays of food products weighing about 50 pounds for distances up to 30 feet - Lifting up to 50 pounds - Exposure to dish and cleaning chemicals We can put these under Requirements heading as a list. Knowledge and Skill Required: "Basic skills such as sanitation, safety, and customer service can be taught through in house training." That's a sentence; could be under Skills heading as a paragraph. Experience Required: None. That's a requirement; we can include under Requirements as a list item: "No prior experience required." Supervision Received: "Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments." Could be under Responsibilities as a list item. We must not include boilerplate like disclaimer, franchise note. Now produce HTML. Structure:

    About the role

    ...

    Responsibilities

    • Prepares menu items according to company policies, procedures, programs and performance standards.
    • Responsible for helping to maintain food costs and maintain cleanliness of the kitchen at all times.
    • Performs all duties to maximize guest satisfaction and quality of work environment as directed by Kitchen Manager or Manager on Duty.
    • Reports to work well-groomed, in clean and proper uniform and at all times practices good person hygiene.
    • Uses, maintains and cleans all kitchen equipment, plus preparation and storage areas.
    • Stocks and rotates products on line to ensure they are within shelf life standards.
    • Has sufficient knowledge of recipes, menu items and prep procedures to ensure correct portioning, quality, cooking time and performance standards.
    • Prepares prep items according to guest request within company standards and following food safety and sanitation procedures.
    • Ensures products are accurately portioned and ensures food products are prepared as specified by recipes.
    • Utilizes FIFO (first in first out) standards when preparing items.
    • Maintains cleanliness of the kitchen, prep areas, coolers and storage areas.
    • Follows proper safety procedures and policies concerning food handling, rotation and storage.
    • Conducts line sweeps throughout the shift.
    • “Clean as you go” throughout the shift.
    • Understands OSHA requirements and health department standards.
    • Cleans all equipment on line and other areas as directed by the Kitchen manager or Manager on duty.
    • Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
    • Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems.
    • Keeps General Manager and Manager on Duty informed of problems and/or issues and proposes alternative solutions for consideration.
    • Preps items according to recipes and procedures.
    • Assists dishwasher with washing and restocking dishes, pots, pans and utensils.
    • Assists front of house staff with cleanliness of dining room.
    • Provides guest service by communicating and cooperating with the front of house staff.
    • Receives direction and training from the Kitchen Manager or Manager on duty as to the specific procedures and assignments.

    Requirements

    • Extensive standing and walking for up to 8 hours.
    • Must be able to see at a distance (20) feet, at close range (12 inches), distinguish between shapes and utilize peripheral vision to avoid hazards.
    • Must be able to communicate clearly.
    • Exposure to heat, steam, smoke, cold.
    • Reaching heights of approximately 6 feet and depths of 2½ - 3 feet.
    • Must have high level of mobility/flexibility in space provided.
    • Must have time management skills.
    • Must be able to read, write and perform addition/subtraction calculations.
    • Must be able to control and utilize fingers to write, slice chop and operate equipment.
    • Must be able to fit through openings 30” wide.
    • Must be able to work irregular hours under heavy pressure/stress during busy times.
    • Bending, reaching, walking.
    • Carrying trays of food products weighing about 50 pounds for distances up to 30 feet.
    • Lifting up to 50 pounds.
    • Exposure to dish and cleaning chemicals.
    • No prior experience required.

    Skills

    Basic skills such as sanitation, safety, and customer service can be taught through in‑house training.

    We need to ensure we didn't miss any substantive info: The initial summary about Perkins includes also "At Perkins where we've experienced years of success through ensuring 100% guest satisfaction on every visit." That's part of about. We also have "If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place! We respect one another for our talent, creativity and individual differences. We bring our greatest individual strengths to achieve success as a team. If career growth is what you are looking for- we got that too!" That's also about. We'll combine into a paragraph. Now ensure no headings for Benefits, Pay, Schedule. Check for any repeated content: We have "Prepares Cooking Items" as a heading in original but we