Food Prep Worker

Job description

Support chefs/cooks by preparing foods such as meats, vegetables and desserts by cutting, mixing, and slicing with knives, mixers, and, where necessary, marinate and flavor foods according to chefs/cooks instructions. Plate dishes for customers. Clean and prepare equipment, and utensils for cook and chef prep areas. Prepare and organize ingredients and supplies for cooks/chefs as directed by supervisors.
SHIFTS ARE 6:00 AM - 12:00PM ; 11:00 AM - 5:00 PM; 5:00PM - 10:00 PM AND 12:00 PM - 9:00 PM. 35-40 HOURS PER WEEK.
EMPLOYEE WILL WORK 6-7 DAYS PER WEEK, BUT DAYS OF THE WEEK AND HOURS WILL VARY WEEKLY. EMPLOYEES MUST BE ABLE TO COMMIT TO ENTIRE EMPLOYMENT PERIOD. PAY WITHIN RANGE SHOWN BASED UPON PERFORMANCE AT EMPLOYER'S DISCRETION. POSSIBLE BONUSES BASED UPON PERFORMANCE AT EMPLOYER’S DISCRETION.
EMPLOYEE WILL BE REIMBURSED FOR INITIAL INBOUND SUBSISTENCE AND TRANSPORTATION AFTER 50% OF EMPLOYMENT PERIOD IS COMPLETED. UPON COMPLETION OF THE PERIOD OF NEED, OR IF EMPLOYEE IS DISMISSED EARLY, EMPLOYER WILL PAY FOR WORKERS REASONABLE COSTS AND SUBSISTENCE OF OUTBOUND, RETURN, TRANSPORTATION BACK TO WHERE EMPLOYEE CAME FROM, UNLESS THE EMPLOYEE DOES NOT RETURN. THE AMOUNT OF TRANSPORTATION REIMBURSED WILL BE EQUAL TO THE MOST ECONOMICAL AND REASONABLE COMMON CARRIER FOR THE DISTANCES INVOLVED. DAILY SUBSISTENCE FOR TRAVEL WILL BE PROVIDED AT A RATE OF $15.88/DAY UP TO A MAX OF $59.00/DAY WITH PROOF BY RECEIPTS. EMPLOYEES WILL BE REIMBURSED IN THE FIRST WORK WEEK FOR ALL VISA, VISA PROCESSING, BORDER CROSSING, AND OTHER RELATED FEES, INCLUDING THOSE MANDATED BY THE GOVERNMENT (EXCLUDING PASSPORT FEES). EMPLOYER PROVIDED TOOLS.
EMPLOYER GUARANTEES TO OFFER WORK FOR HOURS EQUAL TO AT LEAST THREE-FOURTHS OF THE WORKDAYS IN EACH 12 WEEK PERIOD TO THE TOTAL EMPLOYMENT PERIOD. EMPLOYER SHALL MAKE SUCH DEDUCTIONS FROM EMPLOYEE PAYCHECKS REQUIRED BY LAW.