SEASONAL PREP/LINE COOK AT OYSTER BAR

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.
• Provide quality prep by adhering to all recipe standards.
• Assist in the training of 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).
• Must 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.
• All routine work will be documented in an operational manual.
• All work will be performed according to company policies and standards.
• Client and company information will be held as strictly confidential outside the company.
• Provide staff assistance as requested; each employee may be asked from time to time to cover other areas of accountability and/or departments.
• Respect each other’s name, space, and need for concentration; socializing and interruptions must not impede workflow.
• Have monthly regularly scheduled meetings with their manager; have scheduled yearly evaluations.
• Encourage recommendations for the improvement of their department and position.
• Be at least 16 years old; some type of food prep involves duties which minors are specifically restricted from performing by law. For these duties, the minimum age is 18 years old.
• Work A.M./P.M. shift and number of hours as specified by management.
• Speak, understand, read and write in the English language; it is preferred, but not required, that Dishwashers also meet this requirement.
• Wear hair above collar length.
• May be required to slice and cut food items in preparation for cooking and to garnish plates for serving.
• Accountable for any waste of food items which occurs.
• May be required to assist in cooking food.
• Prepare food items to ensure quality of orders by double-checking the tickets for accuracy.
• If cooking food items, follow rules established by the Health Department governing the cooking of meat and fish items.
• May be required to cut, slice, dice or chop food items or peel shrimp or shuck oysters as needed for serving to customers.
• Inventorize and record all waste—which occurs during a shift.
• Operate ovens, stoves, deep fryers, and grills and clean this equipment at the end of the shift.
• Clean the filters on the Vent-A-Hoods in the kitchen areas and other part of kitchen equipment not specifically mentioned here.
• Stock food items, dishes, and silverware in appropriate locations to maintain appropriate levels of foods and serving pieces.
• Perform simple math, handle money and prepare bank deposit at end of shift.
• Remove hot breads from oven and transfer items to warming ovens.
• Clean work areas, including floors, to maintain peak efficiency at all times.
• Pass training tests such as those regarding bar service, menu items and others as determined by management, and do so with 90% accuracy.
• Assemble and prepare dish machine for operation at beginning of shift, stack and unload dish machine within time period set by management, and disassemble and clean out dish machine at end of shift.
• Refill soap and towel dispensers in kitchen and maintain the three compartment sink with proper amounts of soap and sanitary rinse.
• Scrub back dock area daily.
• Bring safety mats to kitchen area at the beginning of the shift, place trash cans at various stations, monitor trash cans throughout the shift and empty them as needed and at the end of the shift.
• Inventorize products and accurately record information in assigned prep book.

Physical, Mental Essential Functions of the Job

• Stands and walks for up to six (6) to ten (10) hours per day on a concrete surface while performing duties.
• Lifts and carries food items of varying weights depending on specific position as discussed with immediate supervisor.
• Pushes/pulls and maneuvers food items, pot and pans, dishes, trash cans, freezer doors, stock on dolly of varying weights depending on specific position as discussed with immediate supervisor.
• Frequently bends, stoops, twists, performs rotating motions and reaches down, out and overhead as needed in performance of job duties specific to the position as discussed with the immediate supervisor.
• Uses hands and fingers to hold and handle objects and equipment required to perform duties.
• Has corrected vision to be aware of surroundings and location of items needed to perform tasks, and to perform various job duties.
• Has corrected hearing to listen to the needs and advice from customers, managers and co-workers, and the environment to be aware of surroundings.
• Communicates with co-workers and/or management regarding instructions, needs and/or conflicts, and works in a fast-paced environment.
• Remembers names, faces, details regarding job tasks and food orders, and oral instructions.
• Follows instructions for the use of and safely using all kitchen and food processing equipment involved in assigned job tasks for periods of time required to complete task.
• Works 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, according to need to enter and exit refrigerator/freezer to obtain or store food items, or to work around grills or ovens in preparing foods, or to work with hot steam in dishwashing duties.
• Works in environmental conditions consisting of a normal to high level of noise.
• Identifies a hazard, should one occur, in order to avoid it by reporting immediately or, if directed, by taking corrective measures.