Preparation Cook, Restaurant

Job description

Prepare, season, and cook dishes such as soup, crawfish, vegetables, or desserts in restaurants. Duties may include:
Inspect and clean food preparation areas, such as equipment and work surfaces, serving areas.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Portion, arrange, and garnish food, and serve food to waiters or patrons. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils, and equipment. Substitute for or assist other cooks during emergencies or rush periods. Wash and grade crawfish, Shuck oysters prior to cooking.

Employer granted permission to amend ETA Form 9142 Section B., Item 8 to include the follow:
Work Hours & Days: Typical 40 hours per week, rotating shifts, usually Wed-Sun, 8:00 am to 10:00 pm. Hours may vary. From 35 to 55 hours depending upon workload. Weekends and Evenings Required. The schedule varies depending on the influx of customers either during the week or the weekend.

This would not fit the max character limit in Section B., Item 8. Analyst included it here in Section F.a.4 under job duties.

Special Requirements

Post-employment random drug testing and background checks may be required, at no cost to the worker. The job requires the applicant to be qualified, ready, willing, able, and available to perform during the entire employment at the designated worksites; and to follow workplace rules.