Work requires movement in and out of store rooms, near ovens and freezers.Standing most of the work day is required.The work is performed primarily in the kitchen and on the serving line.Specific vision abilities required by this job include close vision and the ability to adjust focus.Lifting while turning side to side is sometimes necessary. Be standing on feet majority of the workday in addition to walking back and forth.Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.While performing the duties of this job, the team member is frequently required to: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The physical demands described here are representative of those that must be met by an team member to successfully perform the essential functions of this job. Set up attractive display plates for each menu daily.Menu signage is to be neat, clean, colorful and complete.Stock enough supplies at your station to last the entire day.Maintain a sanitary and attractive work area at all times.Ensure compliance with all portioning, plate presentations and quality guidelines.Follows all Whitsons policies & procedures at all times.Attend weekly kitchen meetings held by head chef or manager.Complies with all requirements of the mandated food handling certification requirements.When applicable, assist with production required / assigned throughout kitchen. Prepare and update Production records and temperature logs. Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment.Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager.Perform temperature checks during meal period to ensure food is being served hot.Prepare and submit food and paper orders according to menu and production logs.Do not cook product for entire day service at once. Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite).
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