Address
Form of workPurpose of Position:
This position will have dual sets of responsibility. The driver portion of the job has the responsibility of the delivering product manufactured in the Production Kitchen. Additionally, this requires the safe and efficient operation of a 24ft refrigerated truck. When not delivering product, this position functions as a preparation cook and ensures food products are prepared within specifications. This may include ingredient compilation, vegetable or meat processing for further use, sandwich/sushi or other "light" faire preparation, frying or microwaving. ***The shift will be 11PM-7AM.
Essential Duties/Responsibilities:
1. To deliver product created in the Production Kitchen to its various destinations.
2. Loading and unloading of the product.
3. Maneuvering and parking of a 24ft delivery truck.
4. Process a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
5. Ensures that all recipes are prepared in accordance with Concessions International procedures.
6. Follows standardized recipes to ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
7. Ensures that all slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature.
8. Checks duties for the day by reviewing prep list, cooler pull list, etc.
9. Prepares only what is on the Daily Prep List.
10. Organizes and plans daily activities before beginning work.
11. Washes, peels, slices and mixes vegetables, fruits or other ingredients for sandwiches, salads, soups, cold plates and garnishes.
12. Measures and mixes ingredients to make salad dressings, sauces, desserts and omelets according to company recipes.
13. Operates and maintains all equipment in accordance with established sanitary, operating, safety and maintenance procedures.
14. Follows safe food handling practices.
15. Maintains a safe, clean, and organized workstation and walkway in prep areas.
16. Uses the Concessions International product labeling system to label, date, rotate and store all food products.
17. Cleans all equipment and workstations immediately after use.
18. Reports any broken or malfunctioning equipment to Kitchen Manager or Manager-on-Duty.
19. Responsible for obtaining and retaining all necessary badges and driving privileges.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Previous Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to effectively communicate information individually and in small group situations to customers and co workers.
Mathematical Skills: Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.
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 during 6-8hr shift, and use hands to finger, handle, or feel objects, tools or controls. Reaches, bends, stoops, shakes, stirs and wipes. Use of hands for lifting and carrying (0-60 lbs.) including frequent reaching, grasping, pushing and pulling (0-60 lbs.); and stooping and bending.
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.
This position will have dual sets of responsibility. The driver portion of the job has the responsibility of the delivering product manufactured in the Production Kitchen. Additionally, this requires the safe and efficient operation of a 24ft refrigerated truck. When not delivering product, this position functions as a preparation cook and ensures food products are prepared within specifications. This may include ingredient compilation, vegetable or meat processing for further use, sandwich/sushi or other "light" faire preparation, frying or microwaving. ***The shift will be 11PM-7AM.
Essential Duties/Responsibilities:
1. To deliver product created in the Production Kitchen to its various destinations.
2. Loading and unloading of the product.
3. Maneuvering and parking of a 24ft delivery truck.
4. Process a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
5. Ensures that all recipes are prepared in accordance with Concessions International procedures.
6. Follows standardized recipes to ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
7. Ensures that all slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature.
8. Checks duties for the day by reviewing prep list, cooler pull list, etc.
9. Prepares only what is on the Daily Prep List.
10. Organizes and plans daily activities before beginning work.
11. Washes, peels, slices and mixes vegetables, fruits or other ingredients for sandwiches, salads, soups, cold plates and garnishes.
12. Measures and mixes ingredients to make salad dressings, sauces, desserts and omelets according to company recipes.
13. Operates and maintains all equipment in accordance with established sanitary, operating, safety and maintenance procedures.
14. Follows safe food handling practices.
15. Maintains a safe, clean, and organized workstation and walkway in prep areas.
16. Uses the Concessions International product labeling system to label, date, rotate and store all food products.
17. Cleans all equipment and workstations immediately after use.
18. Reports any broken or malfunctioning equipment to Kitchen Manager or Manager-on-Duty.
19. Responsible for obtaining and retaining all necessary badges and driving privileges.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Previous Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills: Ability to read and comprehend simple instructions, short correspondence and memos. Ability to effectively communicate information individually and in small group situations to customers and co workers.
Mathematical Skills: Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.
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 during 6-8hr shift, and use hands to finger, handle, or feel objects, tools or controls. Reaches, bends, stoops, shakes, stirs and wipes. Use of hands for lifting and carrying (0-60 lbs.) including frequent reaching, grasping, pushing and pulling (0-60 lbs.); and stooping and bending.
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.
