Surfside #60 Line Cook
for section headings, - for lists,
for prose.
We need to preserve all substantive information, not invent or summarize away detail. So we need to include each bullet as list items.
We need to decide what goes where.
Let's extract responsibilities (core duties):
- Follows all company safety and sanitation policies and procedural training
- Prepares menu items according to Flanigan’s company recipe manual and plate presentation
- Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted
- Helps complete assigned prep work, to stock and set up stations as necessary
- Transports items to and from kitchen, helps Vendor unload delivery trucks
- Cleans and maintains kitchen area throughout shift
- Breaks down and cleans all stations at closing
- Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty
- Assist fellow employees with dishwashing and cleaning, as needed
- Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes. (maybe requirement but also duty)
Physical/abilities:
- Able to work flexible shift schedule which may include nights, weekends, and/or holidays
- Can physically stand/walk 100 % of shift
- Can reach, bend, stoop
- Ability to speak, read and write English
- Able to read recipes and food labels
- Able to read POS ticket orders
- Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc)
- Work safely with hot plates, pots, pans
- Work safely with sharp knives and utensils
- Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers
- Ability to hold items weighing up to 5 lbs. for long periods of time
- Work in high temperature, damp environment indoors and minimally outdoors
Benefits:
- Five (5) Day Work Week, with Two (2) Consecutive Days Off
- Paid Vacation One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years
- Christmas Bonus after one year of employment (amount equals one week pay)
- Health Insurance - Medical & Dental Programs Available
- 401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll
- Advancement Based on Performance Not Tenure
- Free Shift Meals
Schedule: Already have flexible shift schedule and 5 day work week with 2 consecutive days off. Could be separate Schedule section.
We need to avoid duplication: The flexible shift schedule appears both in abilities and schedule. We'll put schedule info in Schedule section.
Now craft HTML.
We'll start with
About the role
... intro ...
Then Responsibilities
list items.
Then Requirements
list items: language, reading, certification, physical abilities? Might split.
But we have many physical abilities; maybe they go under Requirements.
Skills: maybe kitchen machinery safety etc.
But we need to avoid too many thin sections. Prefer few substantive sections. Could combine Requirements and Skills into one "Requirements & Skills" but headings must be from list: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We can choose which to include.
We have content for: About the role, Responsibilities, Requirements (language, reading, certification), Skills (use of machinery, safety), Benefits, Schedule.
We'll include all those.
Now ensure we don't include placeholder text like "commensurate with experience". Not present.
Now produce HTML.
Let's write.
About the role paragraph: "Flanigan’s prides itself in made from scratch recipes, superior ingredients, generous portion sizes, and positive, high-energy Kitchen vibes. We’re always looking for talented and passionate cooks to join our BOH family, and accurately prepare the many dishes’ guests have come to know and love at Flanigan’s."
Responsibilities list items as above.
Requirements list items: Ability to speak, read and write English; Able to read recipes and food labels; Able to read POS ticket orders; Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes.; Able to work flexible shift schedule which may include nights, weekends, and/or holidays? Actually schedule is separate; but we could keep it under Requirements? But we have Schedule section. Let's keep schedule separate.
Physical abilities: Can physically stand/walk 100 % of shift; Can reach, bend, stoop; Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers; Ability to hold items weighing up to 5 lbs. for long periods of time; Work in high temperature, damp environment indoors and minimally outdoors.
Skills list items: Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc); Work safely with hot plates, pots, pans; Work safely with sharp knives and utensils; Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty; Assist fellow employees with dishwashing and cleaning, as needed; Helps complete assigned prep work, to stock and set up stations as necessary; Transports items to and from kitchen, helps Vendor unload delivery trucks; Cleans and maintains kitchen area throughout shift; Breaks down and cleans all stations at closing; Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted; Prepares menu items according to Flanigan’s company recipe manual and plate presentation; Follows all company safety and sanitation policies and procedural training. Actually many of these overlap with responsibilities. Might be duplication.
We need to avoid duplication: responsibilities already cover many of those. Skills could be more specific like machinery use, safety, communication. But we risk duplication.
Maybe better: Responsibilities: core duties (preparing food, safety, stocking, cleaning, transporting, communicating ticket times, assisting). Requirements: physical abilities, language, certification, flexible schedule. Skills: use of kitchen machinery, safe handling of hot items, sharp knives. Benefits: as listed. Schedule: 5 day work week, 2 consecutive days off.
Let's craft.
Responsibilities list:
- Prepares menu items according to Flanigan’s company recipe manual and plate presentation
- Follows all company safety and sanitation policies and procedural training
- Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted
- Helps complete assigned prep work, to stock and set up stations as necessary
- Transports items to and from kitchen, helps Vendor unload delivery trucks
- Cleans and maintains kitchen area throughout shift
- Breaks down and cleans all stations at closing
- Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty
- Assists fellow employees with dishwashing and cleaning, as needed
Requirements list:
- Ability to speak, read and write English
- Able to read recipes and food labels
- Able to read POS ticket orders
- Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes.
- Able to work flexible shift schedule which may include nights, weekends, and/or holidays
- Can physically stand/walk 100 % of shift
- Can reach, bend, stoop
- Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers
- Ability to hold items weighing up to 5 lbs. for long periods of time
- Work in high temperature, damp environment indoors and minimally outdoors
Skills list:
- Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc)
- Work safely with hot plates, pots, pans
- Work safely with sharp knives and utensils
Benefits list:
- Five (5) Day Work Week, with Two (2) Consecutive Days Off
-
for prose. We need to preserve all substantive information, not invent or summarize away detail. So we need to include each bullet as list items. We need to decide what goes where. Let's extract responsibilities (core duties): - Follows all company safety and sanitation policies and procedural training - Prepares menu items according to Flanigan’s company recipe manual and plate presentation - Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted - Helps complete assigned prep work, to stock and set up stations as necessary - Transports items to and from kitchen, helps Vendor unload delivery trucks - Cleans and maintains kitchen area throughout shift - Breaks down and cleans all stations at closing - Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty - Assist fellow employees with dishwashing and cleaning, as needed - Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes. (maybe requirement but also duty) Physical/abilities: - Able to work flexible shift schedule which may include nights, weekends, and/or holidays - Can physically stand/walk 100 % of shift - Can reach, bend, stoop - Ability to speak, read and write English - Able to read recipes and food labels - Able to read POS ticket orders - Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc) - Work safely with hot plates, pots, pans - Work safely with sharp knives and utensils - Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers - Ability to hold items weighing up to 5 lbs. for long periods of time - Work in high temperature, damp environment indoors and minimally outdoors Benefits: - Five (5) Day Work Week, with Two (2) Consecutive Days Off - Paid Vacation One Week after Year One, Two Weeks after Two Years, and Three Weeks after Ten Years - Christmas Bonus after one year of employment (amount equals one week pay) - Health Insurance - Medical & Dental Programs Available - 401K Plan - Immediate Eligibility. Must be 21 or Over to Enroll - Advancement Based on Performance Not Tenure - Free Shift Meals Schedule: Already have flexible shift schedule and 5 day work week with 2 consecutive days off. Could be separate Schedule section. We need to avoid duplication: The flexible shift schedule appears both in abilities and schedule. We'll put schedule info in Schedule section. Now craft HTML. We'll start with
About the role
... intro ...
ThenResponsibilities
- list items.
Then
Requirements
- list items: language, reading, certification, physical abilities? Might split.
But we have many physical abilities; maybe they go under Requirements.
Skills: maybe kitchen machinery safety etc.
But we need to avoid too many thin sections. Prefer few substantive sections. Could combine Requirements and Skills into one "Requirements & Skills" but headings must be from list: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We can choose which to include.
We have content for: About the role, Responsibilities, Requirements (language, reading, certification), Skills (use of machinery, safety), Benefits, Schedule.
We'll include all those.
Now ensure we don't include placeholder text like "commensurate with experience". Not present.
Now produce HTML.
Let's write.
About the role paragraph: "Flanigan’s prides itself in made from scratch recipes, superior ingredients, generous portion sizes, and positive, high-energy Kitchen vibes. We’re always looking for talented and passionate cooks to join our BOH family, and accurately prepare the many dishes’ guests have come to know and love at Flanigan’s."
Responsibilities list items as above.
Requirements list items: Ability to speak, read and write English; Able to read recipes and food labels; Able to read POS ticket orders; Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes.; Able to work flexible shift schedule which may include nights, weekends, and/or holidays? Actually schedule is separate; but we could keep it under Requirements? But we have Schedule section. Let's keep schedule separate.
Physical abilities: Can physically stand/walk 100 % of shift; Can reach, bend, stoop; Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers; Ability to hold items weighing up to 5 lbs. for long periods of time; Work in high temperature, damp environment indoors and minimally outdoors.
Skills list items: Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc); Work safely with hot plates, pots, pans; Work safely with sharp knives and utensils; Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty; Assist fellow employees with dishwashing and cleaning, as needed; Helps complete assigned prep work, to stock and set up stations as necessary; Transports items to and from kitchen, helps Vendor unload delivery trucks; Cleans and maintains kitchen area throughout shift; Breaks down and cleans all stations at closing; Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted; Prepares menu items according to Flanigan’s company recipe manual and plate presentation; Follows all company safety and sanitation policies and procedural training. Actually many of these overlap with responsibilities. Might be duplication.
We need to avoid duplication: responsibilities already cover many of those. Skills could be more specific like machinery use, safety, communication. But we risk duplication.
Maybe better: Responsibilities: core duties (preparing food, safety, stocking, cleaning, transporting, communicating ticket times, assisting). Requirements: physical abilities, language, certification, flexible schedule. Skills: use of kitchen machinery, safe handling of hot items, sharp knives. Benefits: as listed. Schedule: 5 day work week, 2 consecutive days off.
Let's craft.
Responsibilities list:
- Prepares menu items according to Flanigan’s company recipe manual and plate presentation
- Follows all company safety and sanitation policies and procedural training
- Ensures rotation of all products and stocks products to par level, to ensure kitchen is not disrupted
- Helps complete assigned prep work, to stock and set up stations as necessary
- Transports items to and from kitchen, helps Vendor unload delivery trucks
- Cleans and maintains kitchen area throughout shift
- Breaks down and cleans all stations at closing
- Communicates ticket times, executes food flow from kitchen to guests, and reports potential issues to Manager on duty
- Assists fellow employees with dishwashing and cleaning, as needed
Requirements list:
- Ability to speak, read and write English
- Able to read recipes and food labels
- Able to read POS ticket orders
- Complete and pass food safety certification program, in compliance with Flanigan’s and Florida statutes.
- Able to work flexible shift schedule which may include nights, weekends, and/or holidays
- Can physically stand/walk 100 % of shift
- Can reach, bend, stoop
- Able to lift up to 50 lbs. several times per shift, lift these heavy loads to high shelves, coolers, freezers
- Ability to hold items weighing up to 5 lbs. for long periods of time
- Work in high temperature, damp environment indoors and minimally outdoors
Skills list:
- Able to safely use kitchen machinery (Open Flame Grill, Stove, Slicer, etc)
- Work safely with hot plates, pots, pans
- Work safely with sharp knives and utensils
Benefits list:
- Five (5) Day Work Week, with Two (2) Consecutive Days Off
-