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Taco Bell - Hazel Green is looking for a hardworking individual to join our kitchen team as a full time or part time Kitchen Cook in Hazel Green, AL. As part of the BOH team, you'll be responsible for food preparation that meets or exceeds hospitality and service standards, and must be able to prepare all foods to meet quantity and deadline requirements.
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Taco Bell - Woodbury Ave is looking for a hardworking individual to join our kitchen team as a full time or part time Kitchen Cook in Council Bluffs, IA. As part of the BOH team, you'll be responsible for food preparation that meets or exceeds hospitality and service standards, and must be able to prepare all foods to meet quantity and deadline requirements.
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Dairy Queen - Bastrop is looking for a hardworking individual to join our kitchen team as a full time or part time Kitchen Cook in Bastrop, TX. As part of the BOH team, you'll be responsible for food preparation that meets or exceeds hospitality and service standards, and must be able to prepare all foods to meet quantity and deadline requirements.
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Maintains the highest degree of cleanliness and sanitation for work area to include counter tops, refrigeration units, floors, walls and shelving. The use of cut gloves as that is a company requirement for all BOH personnel for safety.
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Assist the CDC with managing the safety, sanitation, and cleanliness practices of all BOH operations in the restaurant. In doing so all cleanliness, sanitation and safety standards are maintained, and we will continue to create new business and avoid guest complaints.
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Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant. Checks, on a frequent basis, the water temperature of the dish machine during dishwashing operation to ensure correct temperature.
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There is also frequent contact with sanitary latex gloves, sanitation solutions, all food products to include, but not limited to: meats, poultry, seafood, shellfish, dairy and produce items. The Cook position will be compensated as a BOH position and reflect on the labor report for the BOH. All BOH positions are paid at minimum wage rate or higher and are not tipped out.
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Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests. Assists Chef, Restaurant Manager, and other kitchen personnel in accomplishing closing duties and kitchen.
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Performs the full range of food planning, preparation, set-up work, station breakdown, cleaning and sanitation activities to support the production of quality service for all dining, brunch and buffet periods according to established BOH policies, procedures and guidelines, IDPRP manual, and management directives.
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Accurate and up-to-date plan of restaurant staffing needs and works with HR Manager to prepare schedules to ensure that the BOH is staffed for all shifts. Oversee and supervise the Assistant Kitchen Manager, Kitchen Supervisors, & BOH Staff and tasks assigned to them.
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Reports to work on time and is on the dishwashing station as indicated on the weekly. Must be able to work in an environment subject to wet floor conditions, extreme cold (30 degrees), heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust and smoke.
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To ensure standard operating and sanitation procedures, food and menu specifications, guest and employee safety, food handling, receiving and storage procedures are being met in the BOH.Must know all stations/positions and posses the ability to train each station.
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Whether it's o perating a dish machine using proper levels of chemicals; following all regulations and system standards for sanitation; bussing, sorting, rinsing and racking dishes; placing silverware in appropriate storage areas; k eeping the kitchen supplied with clean dishes; k eeping floors, work area, and restrooms clean, including trash disposal, our dish machine operators ensure our restaurants maintain a clean and inviting atmosphere that makes our guests feel at home.
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Manages both FOH and BOH shift responsibilities to help manage daily labor controls and costs as assigned by management. The Team Leader’s responsibility is to assist in directing the operation of the restaurant in the absence of the General Manager and/or Assistant Manager while maintaining the highest standards of food quality, service, cleanliness, safety, and sanitation.
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The AGM must pay attention to detail in all areas of the operation, including food, service, hospitality, training and development, security, safety, cleanliness, sanitation and physical structure.
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