SEASONAL PREP/LINE COOK AT EL CAMINO

Description

Result Statement: To ensure excellent food quality through implementation of “Water Street Way” methods of recipe documentation, usage, and product presentation.

Strategic and Tactical Work

• Bring food issues to Kitchen Mgr attention to bring to weekly meetings.
• Maintain “Water Street Way” standards for cleanliness, product quality and guest satisfaction.
• Adhere to all recipe standards for quality prep.
• Train all kitchen positions following the Kitchen training manual.
• Implement all systems and forms for kitchen stations.
• Follow all pars designed for kitchen stations.
• Stand on hard surfaces for shifts up to 10 hours.
• Work in excessive heat in kitchen.
• Work with excessive smoke (mesquite wood).
• Obtain a Nueces County Food Handler’s Permit at all times.

Requirements

• A score of 90% or better on all Health Department inspections.
• A score of 90% or better will be achieved on all mystery shopper reports.
• Follow all dress code requirements for kitchen position.
• Document all routine work in an operational manual.
• Perform work according to company policies and standards.
• Hold client and company information as strictly confidential.
• Provide staff assistance as requested.
• Respect each other’s name, space, and need for concentration.
• Have monthly regularly scheduled meetings with manager and yearly evaluations.
• Encourage recommendations for department and position improvement.
• Be at least 16 years old (with some restrictions for certain duties).
• Be able to work A.M./P.M. shift and number of hours as specified by management.
• Speak, understand, read and write in the English language (with some exceptions).

Companywide Standards

• Hold client and company information as strictly confidential.
• Provide staff assistance as requested.
• Respect each other’s name, space, and need for concentration.
• Have monthly regularly scheduled meetings with manager and yearly evaluations.
• Encourage recommendations for department and position improvement.

Physical, Mental Essential Functions of the Job

• Stand and walk for up to six (6) to ten (10) hours per day on a concrete surface.
• Lift and carry food items of varying weights.
• Push/pull and maneuver food items, pots, pans, dishes, trash cans, freezer doors, stock on dolly of varying weights.
• Bend, stoop, twist, perform rotating motions and reach down, out and overhead.
• Frequently use hands and fingers to hold and handle objects and equipment.
• Have corrected vision to be aware of surroundings and location of items.
• Have corrected hearing to listen to the needs and advice from customers, managers and co-workers.
• Communicate effectively and calmly with co-workers and/or management.
• Be mentally alert and capable of remembering names, faces, details regarding job tasks and food orders.
• Follow instructions for the use of and safely using all kitchen and food processing equipment.
• Work in controlled environmental conditions consisting normally of moderate range temperatures with the possibility of brief temperature ranges from 38 degrees to 350 degrees and hotter.
• Work in environmental conditions consisting of a normal to high level of noise.
• Identify hazards and report or take corrective measures immediately.