Cooks, Restaurant

Job description

WILL TRAIN TO PREPARE, SEASON, AND COOK SOUPS, MEATS, SEAFOOD, POULTRY, VEGETABLES, AND OTHER FOOD ITEMS IN A RESTAURANT. PREPARE ITEMS FOR BROILING, GRILLING, FRYING, SAUTEING AND OTHER COOKING METHODS. KNOWS AND COMPLIES WITH STANDARD PORTION SIZES, COOKING METHODS, QUALITY STANDARDS AND KITCHEN RULES, POLICIES AND PROCEDURES. MUST BE ABLE TO LIFT 50 LBS. AND STAND UP FOR UP TO 5-6 HOURS PER SHIFT. MAINTAINS A CLEAN AND SANITARY WORKSTATION AREA INCLUDING TABLES, SHELVES, GRILLS, BROILERS, FRYERS, PASTA COOKERS, SAUTE BURNERS, CONVECTION OVEN, FLAT TOP RANGE AND REFRIGERATION EQUIPMENT. ASSISTS IN FOOD PREP ASSIGNMENTS DURING OFF-PEAK PERIODS AS NEEDED AND PERFORMS OTHER RELATED DUTIES AS ASSIGNED BY THE MANAGER. SHIFTS REQUIRED TO WORK ARE: 6AM-2PM, 7AM-3PM, 8AM-4PM, 9AM-5PM, 10AM-6PM, 11AM-7PM, 12PM-8PM, 1PM-9PM, 2PM-10PM, 3PM-11PM, 4PM-12AM. 40 HOURS PER WEEK, 5DAYS PER WEEK, DAYS AND SHIFTS MAY VARY. OVERTIME MAY BE AVAILABLE.