Peachtree City, GA30+ days ago
The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Responsible for all aspects of the assigned daily cooking station, this could include preparing breakfast items, break stations, hot and cold foods meats, fish, poultry, pizza, sandwiches, baked goods, action stations, and specialty foods in a variety of styles utilizing classical culinary cooking techniques.