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Restaurant Prep Cook

SUMMARY
Prepares salads, sandwiches, dressings, compotes, and vegetables behind a pantry counter as orders are issued by the service attendants by performing the following duties. Food Handlers law requires food handlers to be free of any disease that can be transferred through food. Current Health Card, Tips Card within sixty (60) days of employment if deemed necessary for your position.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
o Practices proper hand washing at all times;
o Prepares all fruits and vegetables for serving by washing, peeling when necessary, cutting and then placing all items in their respective refrigerators for future use;
o Prepares a variety of cold meats, such as cracking or removing the shell from seafood, slicing cold cuts for serving and breading fish, chicken, etc.;
o Prepares various cold menu items and garnishes them accordingly;
o Prepares salad dressings, cocktail sauce, etc. and stocks salad bar and buffet as needed;
o Other duties may be assigned.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or
Experience:
High school diploma or general education degree (GED); and one to three months related experience and/or training.
LANGUAGE SKILLS:
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
REASONING ABILITY:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Must practice good judgment in recognizing and reporting any illness with any flu-like symptoms to department manager and practice proper hand washing.
CERTIFICATIONS:
Food Handlers law requires food handlers to be free of any disease that can be transferred through food. Current Health Card, Tips Card within sixty (60) days of employment if deemed necessary for your position.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat with room temperature, confection ovens, cook tops, buffet tables, boiling water, steam, and hot oil. In addition, the employee continuously works around hazardous kitchen utensils such as knives and meat slicers. The employee is frequently exposed to wet floors and/or humid conditions. The noise level in the work environment is usually loud.


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