Cook - Strongsville, United States - Twin Tier Hospitality

Twin Tier Hospitality Strongsville, United States

3 weeks ago

Description

Job Details

Level
Undisclosed

Job Location
Best Western Plus Strongsville - Strongsville, OH

Remote Type
N/A

Position Type
Full Time

Education Level
Undisclosed

Salary Range
Undisclosed

Travel Percentage
Undisclosed

Job Shift
First/Day Second/Afternoon Third/Night

Job Category
Restaurant - Food Service

Description

POSITION SUMMARY
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.

ESSENTIAL FUNCTIONS

Prepare food of consistent quality following recipe cards and a production and portion standards, per dupe from servers. (60%)
Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures. (5%)
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. (10%)
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. (3%)

NON-ESSENTIAL FUNCTIONSAssist in prep work of vegetables and condiments as required for the next shift. (2%)

Qualifications

Knowledge and Skills:

Education:High school education or equivalent experience.
Experience:Minimum one year food service or related work.
Skills and Abilities:Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

No. Of employees supervised: None.
Travel Required:None.
Hours Required: Forty hours over a five day period; scheduled days and times may vary based on need.

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.

Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often.
Regular bending to lift items and supplies. No kneeling.

Mobility Describe the type(s) of mobility required to include distances and % of time involved.
Regularly moves all around kitchen.

Continuous Standing Describe the reasons to include time period and frequency.
To complete a task, may be stationary for short periods of time.

Climbing Stairs
No climbing required.

Driving Describe type of vehicle, distances, % of time involved and frequency.
No driving required.

Work Environment -Inside: 100% of 8 hour shift.

Hearing:Minimal
Explain: Hear equipment, times, etc.

Vision: Moderate
Explain:Check quality and portions of food.

Speech: Minimal
Explain:Communicate with kitchen staff.

Literacy: Moderate
Explain:To read recipe cards and procedures.

Chemicals/Agents: Describe any chemicals/agents to include what they are, warnings and frequency of use.
Grease strip-once/month. Bleach-all day. Grease cutter-once/week. Lime Away-once/week. WARNING: keep off skin, away from eyes, don't swallow, no prolonged inhaling.

Protective Clothing:
Type: Hair restraint/hat, gloves, apron, safety shoes. Approx. 100% of 8 hour shift.

Equipment Operation List type of equipment and frequency of use.
Deep fryer-all day; Broiler-60%; Stove-all day.; Steamer-all day; Food processor-50%; Mixer-25%. Slicer-25%;Oven-all day; Steam table-all day; Tilt kettle-15%; Waffle iron-10%; Flat top grill-60%.

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