Monday – Friday 4:00 pm- 8:00 pm
A uniform will be provided and must be always worn by all employees. Wash your hands before starting work.
Job Summary
- Responsible for CTO station. Follow menu and recipes ensuring freshness, quality and quantity needed.
- Ensure completion of all prep needs for the next day as directed by the manager for breakfast and Lunch.
- Maintaining the highest standard of quality.
- always Maintaining the highest level of sanitation.
- Must attend ALL employee training and safety meetings.
- Assist in any other duties needed as directed by a member of management.
Essential Functions
- Requires occasional lifting of up to 50 pounds throughout the day.
- Must be able to work on your feet for the entire length of the shift.
- Must be able to work in extreme conditions of hot and cold (coolers, freezers, and hot equipment.
- Must be able to work on potentially hazardous surfaces (i.e., wet floors).
- Work with and around hazardous chemical solutions (cleaning supplies).
- Must be able to read and extend standard recipes.
Daily Schedule
- 4:00 – 5:00
- Turn on grills / ovens / warmers
- Gather necessary food items for the CTO station
- Review process with kitchen manager
- 5:00 – 7:00
- Cook progressively as ordered by guests
- 7:00 – 8:00
- Clean CTO station
- Check with kitchen manager for special closedown instructions
Please complete the following checklist before clocking out:
- All prep accomplished
- Work tables clean
- All equipment used during lunch production clean
- Floor swept
- Cooler organized
- All cleaning supplies are properly stored
Qualification Standards
- Knowledge in the operation of the following equipment:
-
- Ovens
- Stove
- Tilting Skillet
- Commercial Mixer
- Steam Kettles
- Steamer
- Meat Slicer
- Broiler
- Food Processor
- Fryer
- Ability to recognize and maintain the highest standards regarding the appearance and flavor of food served.
- Completion of Pioneer College Caterers Sanitation Training Program (Serv-Safe).
- Maintain a clean and well-organized working environment.
Accountability
You will be evaluated on the quality and quantity of food/work produced daily. A policy of clean as you go will be enforced. Worktables, sinks, carts, equipment, and floor must be clean both during and before the end of each shift. All guidelines outlined in your employee handbook must be adhered to. A formal written evaluation will be performed by your supervisor twice each year.
Safety Guidelines
Observing safety rules is an important part of each job in the kitchen. Please observe all safety posters and guidelines. Material Safety Data Sheets (MSDS) are available for all chemicals used in the kitchen. Please familiarize yourself with their location. Safety in the workplace is the responsibility of everyone. Let us all work together to make our kitchen a safe place to work.
