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The team member 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.
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Job DetailsDescription POSITION SUMMARYThe Expeditor is responsible for supporting the restaurant staff by ensuring food is prepared according to established food production and presentation procedures.
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Burns & McDonnell is a 100% employee-owned company with a 123-year history in the water/wastewater business. With over a century of experience and 13,500+ engineers, scientists, technologists and communications professionals, Burns & McDonnell is prepared to pursue the most complex projects in the AEC industry.
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With around-the-clock expertise for critical health issues, including experts in trauma, heart care, burns, significant wounds, stroke, brain surgery and more, Legacy Emanuel is central to the health of our community and critical to the care of the Northwest.
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Peeling, dicing, shredding, and slicing food products using manual and automatic equipment. Prep Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.
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Occasional exposure to burns from hot food or dishes. GBMC HealthCare and its affiliates are Equal Opportunity employers. Under direct supervision, according to defined procedures and established schedules, performs a variety of kitchen, cafeteria, sanitation, and tray line activities.
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As a Cook you prepare the meals for the residents and assist the Food Service Coordinator in managing food service functions. Is subject to burns from equipment and odors throughout working hours.
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Be able to acknowledge hazards such as broken glass, burns, slipping, and tripping. Salad Prep AssociatePosition PurposeThe salad prep associate prepares la Madeleine’s signature food while maintaining high standards of food quality and food safety to guarantee guest satisfaction.
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Assist food servers by removing used or unnecessary items from guests' table; bussing tables and resetting for new guests. Supporting food servers and kitchen staff in other duties as required.
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Follow recipes accurately and maintaining food preparation processes such as prepping, cooking, mixing dough, and safe knife handling. Hazards include, but are not limited to, cuts from broken glass and metal cans; burns, slipping, and tripping.
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Is subject to injury from falls, burns from equipment, orders, etc. Disposes of, in the appropriate area, all food items that have been so designated by the cooking staff. QualificationsQUALIFICATIONS:Previous food service experience preferable in health care; although not required.
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California food handler's card required. Restaurant - Food Service. The Busser is responsible for providing a clean and pleasant dining experience by clearing, sanitizing, and resetting tables, and ensuring the dining room is well-stocked and tidy.
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You strive to provide a setting that is clean, safe, and comfortable while serving food that is appetizing and nutritious. REQUIRED QUALIFICATIONSEducation: High School diplomaSkills: Must be able to read, write, and speak English in an understandable manner; Must be able to follow oral and written instructionsYears of Experience: Previous experience in food preparationLicense: N/ACertification: Food Service Sanitation certificate, as per State/Local requirements Physical Demands: Ability to punch/pull objects and lift/carry up to 50 pounds unassisted on a frequent basis.
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Occasional (up to twenty percent of work time) exposure to hazards such as cuts, burns and bruises due to working with kitchen utensils (including knives) and equipment. Measures and mixes food ingredients; using grills, kitchen utensils and other equipment.
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PHYSICAL DEMANDS AND WORKING ENVIRONMENT Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50 pound containers of food preparation materials and equipment; may require working in a walk-in freezer.
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