Food Service Worker/Cook

Essential Duties and Responsibilities: include the following. Other duties may be assigned.

 Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures
 Prepares and cooks food in accordance with company recipes and standards
 Takes orders from customers and cooks food requiring short preparation time
 Completes order from steamtable and serves customer at counter
 Carries pans, kettles, and trays of food to and from work stations, stove and refrigerator
Food Safety/Sanitation
 Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards
 Maintains sanitation and orderliness of all equipment, supplies and utensils within work area
 Handles foods items appropriately during preparation
 Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards
 Keeps display equipment clean and free of debris during meal service as assigned
 Cleans equipment, as assigned and in a timely fashion
 Cleans workstation thoroughly before leaving the area for other assignments
Customer Service
 Represents company in a courteous, efficient, and friendly manner is all customer and employee interactions
 Interacts with customers in a manner to ensure customer satisfaction
 Greets customers courteously
 Serves customers quickly, Does not allow back-ups or snags in serving lines
 Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor
 Demonstrates a complete understanding of daily menu items and explains same to customers accurately
 Relays relevant comments from customers directly to supervisors
 Interact with customers and resolves customer complaints in a friendly and service oriented manner
 Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently
 Checks to ensure that all display foods are merchandised attractively per standards
 Serve food neatly and attractively per standard
Physical Safety
 Ensures corporate and OSHA safety standards are followed
 Follows principles of sanitation and safety in handling food and equipment
 Cleans up spills in the servery, dining area, his/her own work area immediately.
Corporate Standards
 Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards
 Informs chef, supervisor, in a timely manner when supplies are low
 Follows and observes all company policies and procedures
 Follows company standards for attendance and punctuality
 Maintains professional appearance at all times, clean and well groomed in accordance with company standards
 Develops a positive working relationship with fellow workers and customers and avoids conflict
  Assist other functions as needed

Mathematical Skills:
Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Language Skills:

Ability to read a limited number of two and three syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

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; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is frequently required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus.

Other Qualifications

Education and Experience
Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

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.

Job Types: Full-time, Part-time

Pay: From $1.00 per hour

Benefits:

• Employee discount
• Paid sick time
• Paid time off

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant
• Quick service & fast food restaurant

Shift:

• Morning shift

Weekly day range:

• Monday to Friday

Experience:

• Restaurant experience: 2 years (Preferred)
• grill cooking: 2 years (Preferred)

Work Location: In person