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    Cook - Corpus Christi, United States - Razzoo's Cajun Cafe

    Razzoo's Cajun Cafe
    Razzoo's Cajun Cafe Corpus Christi, United States

    3 weeks ago

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    Description
    Job Details

    Job Location
    Corpus Christi - Corpus Christi, TX

    Position Overview:
    Fulfills food order tickets by preparing, seasoning, and cooking complex menu items, including soups, sauces, vegetables, meats and desserts.

    Licensing Requirements:
    • Food Safety Handling Certification
    Essential Skills/Experience
    • Integrity must protect the Companys assets
    • Guest Service Orientation anticipating guests needs and consistently following Razzoos Steps of Service
    • Active Listening giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate and not interrupting at inappropriate times
    • Speaking talking to others, i.e., managers, co-workers, guests, to convey information effectively
    • Social Perceptiveness being aware of others behavior and reactions and understanding why they react as they do
    • Critical Thinking using logic and reasoning to identify the needs of a given situation
    • Reading Comprehension understanding written communications and documents
    • Arithmetic utilizing basic math skills relative to position requirements, i.e., recipe preparation
    • Problem Sensitivity the ability to tell when something is wrong or is likely to go wrong, and recognize when to bring to the attention of the Manager on Duty
    • Memorization the ability to remember information, ie., Company standards and procedures, Steps of Service, menu, and food recipes
    • Time Sharing the ability to shift back and forth between two or more activities or sources of information
    • Team Oriented actively demonstrating teamwork at all times, i.e., establishing and maintaining constructive and cooperative working relationships with team members and participating in a team oriented environment
    • Safety Focused ability to adhere to Company safety standards at all times
    • Work Schedule ability to work agreed-upon schedule which may include evenings, weekends and holidays; and to be at work on time
    Essential Characteristics:
    • Self-directed ability to work well with little or no supervision
    • Sense of urgency
    • Organized, detail oriented; recognizes errors quickly
    • Positive attitude and professional demeanor
    • Guest focused and solution-driven
    • Multi-tasker
    • Team oriented
    • Communicator clear written and oral skills
    • Safety conscious follows all safety and sanitation policies
    • Professional image - Neat, clean, pressed
    • Dependable consistently works agreed upon schedule and gets to work on time
    Essential Duties And Responsibilities
    • Take direction from Manager on Duty
    • Comply with all applicable federal, state , and local statutes as well as Razzoos policies and procedures
    • Always follow recipes as they are presented and have recipes out when making them
    • Follow line procedures never taking shortcuts to shorten procedure
    • Utilize scales and measuring tools when portioning food and completing recipes
    • Have the urgency to prepare food items to achieve Razzoos stated cook times
    • Attack (sense of urgency) food tickets at all times of day. Attack first ticket with consistent urgency
    • Commit to preparing plates in consistent arrangement, clean rims, and with deli paper pointed up
    • Properly garnish every plate
    • Follow Cook To Order philosophy meaning we do not pre-cook food items, especially side items like bread and french fries
    • Follow proper food thawing procedures
    • Properly cover, label, date, and rotate all food items
    • Properly ice down food items as required
    • Manually and safely clean knives, not leaving them in the dish area to be cleaned
    • Adhere to all safety, sanitation and food-handling rules and guidelines
    • Maintain a clean and organized kitchen
    • Properly handle all food items while maintaining a sanitized kitchen by following proper sanitation procedures
    • Follow proper knife handling procedures using cutting gloves where appropriate
    • Utilize rubber gloves when handling food or disposing of trash
    • Follow prep sheets as completed by managers
    • Manage line food levels appropriate to the level of business
    • Clean and sanitizes station and checks in with manager before leaving
    • Commit to safe working environment reporting any unsafe procedures or conditions to manager
    • Utilize chemicals as described in OSHA MSDS book
    • Handle all kitchen equipment safely being considerate of others around him/her
    • Operate dishwashing machine as necessary, appropriately loading dishes, glassware, flatware, pots and pans into dishwashing machine and maintaining accurate levels of chemicals
    • Empty trash cans using appropriate safety and sanitation measures
    • Wash and sanitize hands after removing trash, eating and drinking, using the bathroom, touching own face or hair, or handling food prep
    • Maintain a clean and safe environment reporting any unsafe procedures or conditions to anyone in management
    • Comply with all applicable federal, state and local statutes as well as Razzoos policies and procedures
    • Perform additional responsibilities as requested by a manager at any time
    Physical Demands:
    • Must be able to bend, stoop, lift and carry items (ice, plates, trash, etc.) up to 50 lbs.
    • Move about the kitchen areas quickly and carefully
    • Stand/walk during entire shift
    • Climb ladder when reaching for items that are on upper shelves
    • Ability to hear with accuracy over loud background noise
    • 20/20 Near Vision, with correction the ability to see details at close range (within a few feet of the observer)
    • Manual Dexterity the ability to quickly move hand, hand and arm, or two hands to grasp, manipulate or assemble objects
    Working Conditions:
    • Fast-pace environment
    • Exposed to varying temperatures, hot (ovens, stoves) and cold (walk-ins)
    • Gas stoves, ovens, cooking oils, broilers
    • Receiving several food orders at the same time
    • Background noise, i.e., employees speaking simultaneously, kitchen equipment
    • Handling hot pans, knives and breakable dishes
    • Confined work space
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