ESSENTIAL DUTIES:
- Prepare salads, appetizers, and various foods outlined on the food item prep sheet.
- Carry miscellaneous weights up to 75lbs.
- Extensive cleaning from ceiling to floor is mandatory.
- Read and write as well as verbally communicate.
Physical functions:
Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write
Mental functions:
Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify
METHODS, TECHNIQUES, PROCEDURES:
- Cut meats and fish: Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space.
- Prepare salads, appetizers, various foods on food item prep list: Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space.
ALL THE ESSENTIAL DUTIES OUTLINED ABOVE INCLUDE:
- Extensive cleaning after every shift from floor to ceiling
- Ladder use
- Lifting weights up to 75 lbs.
- Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift).
- Preparation for all food items according to company policy and procedure
OUTPUT:
Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager’s judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.
EQUIPMENT, AIDS, TOOLS, MATERIALS:
- Work surface: Any where from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
- Controls: knobs, levers toggles, that reach from head to toe.
- Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc.
- Materials: Various foods. Some chemicals for cleaning.
- Aids: Various pots and pans, carts, utensils scales, back support belts available
WORKING CONDITIONS:
- 70 to 110 degrees indoor/ outdoor, humid and wet
- Medium to high noise level
- Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
- Exposed to odors, gases, fumes
- Bright light level
- Ventilation moderate to low
- Radiation (microwave)
- Cramped spaces
SUPERVISION CONTROL:
Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.