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Prep - Cook / Line Cook
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Part-time
- SKILLS & KNOWLEDGE Cooking – Knowledge of all basic skills for butchering, sauces, soups, cooking of meat, fish and vegetables; advanced knife skills requiredPolicies — Knowledge of company policesProblem Anticipation/ Deductive Reasoning — Ability to tell when something is wrong or is likely to go wrong and then apply general rules to specific problems to produce answers that make sense.
- Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems and considers the relative costs and benefits of potential actions to choose the most appropriate one.
- EXPERIENCE Minimum two years experience in a high volume food and beverage operation using similar cooking techniques EDUCATION –Food safety certified WORKING CONDITIONS/ PHYSICAL REQUIREMENTSThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
- It is necessary for the position to adapt to frequent changes in condition as it may include: extreme heat when working with steam, hot water and/or deep fryer, to extreme cold when accessing the walk-in freezer.
- It is necessary for the position to walk, stoop, kneel, crouch, crawl, taste and smell.
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