Butcher Chicken And Fish Job Description Sample
Customer Service - Cashier
Captain Hook is seeking a Cashier to join our team! You will be responsible for helping customers by providing product and service information and resolving issues.
- Handle customer inquiries and complaints
- Provide information about the products and services
- Troubleshoot and resolve product issues
- Develop and maintain a knowledge base of the evolving products and services
- Previous experience in customer service, sales, or other related fields
- Ability to build rapport with clients
- Ability to prioritize and multitask
- Positive and professional demeanor
- Excellent written and verbal communication skills
Depends on Experience
Culinary Training Plan While learning through work, an intern at BIG CEDAR LODGE will have the opportunity to work with a variety of trained chefs, as well as chef graduates of various culinary schools and a variety of chef apprenticeship programs. The intern will work weekly rotations through various stations of each food and beverage outlet, including: The internship will include rotations to some of the following : Top of the Rock-*Osage Restaurant*Arnie’s Barn Restaurant
Home to the PGA Tournament of Champions
Big Cedar Lodge*Devils Pool Restaurant
Conference Center Kitchen*Commissary*Bake Shop*Banquet Kitchen
Consistency is very important to us, therefore as a member of the Big Cedar Lodge and Top of the Rock Culinary team our minimum expectation, is that all recipes and plate specifications are followed;
Devil’s Pool Restaurant Working under the direction of Executive Sous Chef/Sous Chef
Breakfast Preparation: Cook eggs for breakfast: Over easy, up, poached scrambled, etc.
Cook pancakes, waffles, oatmeal and grits. Breakfast meats, potatoes and various side dishes.
Lunch Hot Line: Grilled hot items, sandwiches, hamburgers and other specialty items. Smoked Meats, smoked chicken, brisket, ribs. Devil’s Pool Omelet Station: Operation of station during daily breakfast buffet.
Responsibilities include: Making omelet to order, ordered by the resort guests. Involves direct interaction with guest.
Carving breakfast meats. Making waffles to order. This station includes our high volume Sunday Brunch which averages 1000 plus guests. Devil’s Pool Garde Manager: Responsible for all cold food.
Serving Devil’s Pool Restaurant, the Buzzard Bar and Room Service. This station’s duties include: Cold appetizers, salads and desserts.
Also, includes amenities for VIP Room Service. Devil’s Pool Back Station Responsible for replenishing food to cooks on hot line: i.e. Food Runner. Prepping of food product for line, and for the following day.Including some food orders from the Buzzard Bar and Room Service. Devil’s Pool Fry Station Fry Station includes:
Frying of various Products Including Fish, Country Fried Steak, Chicken. Also, includes some hot appetizers. Maintains station that services Devil’s Pool Restaurant, Buzzard Bar, Room Service, and Pool Side Dining. Devil’s Pool Grill Station Grill Station responsible for fabricating and grilling of meat, fish and poultry.
Ensuring food items are stored appropriately. Devil’s Pool Sauté Station Responsible for preparing and cooking pasta dishes, vegetable sides and smoking prime rib daily. Has involvement with writing nightly specials. This station also services the same food outlets. It produces upwards of 600 per night.
Osage Restaurant Under the direction of the Executive Sous Chef/Sous Chef
Oven Station Set up, operate and maintain a wood burning pizza oven. Baked appetizers, pizza’s assist the appetizer station.
App Station Responsible for preparing and cooking hot appetizers, including, Scallops, Lamb, Oysters. Sauté Station Responsible for pasta dishes, finishing sauces and searing fish and seafood.
Middle Station Responsible for preparing and cooking some recipes,plating entrees, calling tickets and orchestrating service
Vegetable Station Responsible for Vegan, Vegetarian dishes, entrée sides
Dessert Station Responsible for plating A la Carte desserts, firing bread, meat and cheese board
Grill Station Responsible for fabricating meats and fish including, pork, beef, fish and chicken Arnie’s Barn Restaurant Under the direction of the Executive Sous Chef/Sous Chef Taco/Oven Station Responsible for all taco menu items including frying fish, pork, beef and hot appetizers
Middle Station Responsible for calling tickets, plating entrees, ensuring food is hot and tickets are accurate
Grill Station Responsible for all grilled items including, corn, carne asada, burgers, fish, chicken
Garnish Station Responsible for garnishing all plates as per specifications, also responsible for pulling food, tickets and ensuring the food is hot and accurate. This is the last culinary point of contact before the dish reaches the guest.
Garde Manger Station Responsible for desserts, salads and cold appetizers
Prep Station Responsible for filling prep pars as set by the Sous Chef and supporting with service as needed.
Conference Center Kitchen Under the direction of the Banquet Chef/Sous Chef/Pastry Lead
Commissary Responsible for Mis-en-Place for outlets including, smoking ribs, pork shoulder, slicing deli meats, hand breaded and fried chicken wings, soups, stocks, sauces
Banquets Service of Resort Banquets and Offsite Events. Breakfast, lunch, receptions, dinners, buffets, brunches, and plated.
Involves all areas of cooking.Hot and cold.As well as execution from start to finish. Production varies from 7 to 700.
Pastry Baking of bread loaves, hamburger buns, hotdog buns, breakfast pastries, A la Carte desserts for all outlets, cedar cookies, brunch pastries
Training Objectives At the start of the Internship, a Training Log will be distributed to each Intern. This Log encompasses all areas that the Intern will be exposed to and the Intern is expected to make routine Log entries throughout the program.
Pictures, menus, recipes, etc. are encouraged to be included into the Log by every Intern, for future reference. The Culinary Intern will be observed in each of the assigned areas of the program, by supervising Chefs, as well as by the Resort’s Executive Chef. In each phase of the training program, the Intern will be monitored to determine that he/she has a sufficient working knowledge of that phase to advance to the next unit.
It is the responsibility of the Intern to present the Training Log book periodically to the supervising Chefs for signature as the various training phases are completed. At regular intervals, the Log books are collected by the Executive Chef for review and evaluation. While demonstrated mastery of each station is not necessary, the Intern should be able to establish a strong familiarization with the various aspects of each station and be able to perform to a basic level in each capacity of each station.
Depending on the Intern’s expertise, as determined by the Executive Chef, certain time allotments may be revised to allow more training towards proficiency in areas lacking sufficient experience. The Culinary Arts require extensive hands-on experience as opposed to strictly classroom or theoretical training. There are many aspects of food preparation which cannot be adequately learned without actually preparing meals.
The various Human senses must be involved in effectively learning how to combine countless ingredients together, that cannot be learned strictly through books or seminars. One must experience the smells, tastes, touch and visual appeal of various food items in order to satisfactorily learn the Culinary Arts.
Intern Orientation General information, as well as living arrangements if any, is communicated previous to the arrival of the Intern, via telephone and mail. The intern will also attend a two day Orientation with a Human Resource representative, upon completion of this this, the intern will be met by one or a number of the culinary leadership team to be escorted to their respective areas. On day three they will go through a culinary orientation where they will be shown around the entire culinary department including purchasing and receiving, if not already done so they will complete the Taney County Food Handlers course provided by Big Cedar Lodge.
Cultural Activities Branson, located in the Ozark Mountains of Missouri, offers many entertainment activities including performance or movie theaters, restaurants and many outdoor activities. Water-related activities (i.e. fishing, boating, swimming and skiing) are particularly popular due to the lakes in our vicinity. Bass Pro Shops is proud to be an Equal Opportunity Employer.
Cook (Air Force Museum)
NONAPPROPRIATED FUND (NAF) VACANCY ANNOUNCEMENT
88th FORCE SUPPORT SQUADRON
WRIGHT-PATTERSON AFB, OHIO
ANNOUNCEMENT NUMBER: 17-30
TITLE/PAYPLAN/GRADE/PAY Cook (NA-7404-04) $10.92 PH - FLEXIBLE
DUTY LOCATION: 88 FSS/FSVFC – Air Force Museum
OPENING DATE: 25 April 2017 CLOSING DATE: Open Until Filled
You are responsible for uploading any documentation that supports your preference claim, experience, and/or educational background. We are not responsible for employment ineligibilities based on missing information or lack of documentation.
Performs a full range of simple cooking tasks by preparing and cooking items that require little or no processing such as pancakes, sausage, eggs, hamburgers and fresh or canned vegetables. Prepares hot cereals, broiled meats; prepares and cooks concentrated or dehydrated soups, sauces, and gravies; makes cold sandwich fillings. Prepares convenience items such as frozen hash browns, fish fillets and chicken nuggets. Some cooks at this level prepare and bake pizza. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring or breading; weighs, measures and assembles ingredients for regular menu items; sets up and replenishes salad bar; portions foods for distribution and meal service, and covers, dates and stores leftovers according to established procedures. Washes and cleans kitchen equipment. Performs other related duties as assigned.
Must have experience in and knowledge of methods and procedures relating to food preparation and presentation gained in a grill, snack bar, restaurant, club or similar food activity. Ability to follow oral and written instructions, work safely, and do simple arithmetic. Knowledge of operating and cleaning food service equipment, characteristics of various foods, and the ability to season food and decide when foods are done is required. Must be physically able to frequently lift objects weighing up to 40 pounds. Must be able to continuously stand, walk, stoop, reach, push, pull and bend for long periods of time. Must be able to satisfactorily complete a pre-employment physical. Must be able to obtain a Food Handler’s Certificate and/or complete food handler's training. Must be able to satisfactorily complete a National Agency Check with Inquiries (NACI).
ATTENTION ALL APPLICANTS: All Federal NAF employees are required by PL 104-134 to have salary payments made by electronic funds transfer/direct deposit. This agency provides reasonable accommodation to applicants with disabilities where appropriate. If you need a reasonable accommodation for any part of the application and hiring process, please notify the agency. Determinations on requests for reasonable accommodation will be made on a case-by-case basis.
HOW TO APPLY: All interested parties must apply thru NAFJobs.org. Prior military service requires a DD-214 Member Copy 4, included with your application package.
Selection will be based on merit without regard to race, color, religion, sex, national origin, age, marital status, physical handicap, political affiliation, sexual orientation, or any other non-merit factor.
“Any individual who was required to register with Selective Service and who is not registered or knowingly and willfully did not register before the requirement terminated or became inapplicable, will not be appointed.”
For additional information, please visit our website:www.NAFjobs.org
WRIGHT-PATTERSON AFB IS AN EQUAL OPPORTUNITY EMPLOYER
Grill Cooks Needed - Sodexo @ Disneyland Ft/Pt
The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. /General
/ * Prepares and cooks to order foods that may require short preparation time.
May prepare food and serve customers at an a la carte and may operate a grill station.
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
Provides the highest quality of service to customers at all times.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May produce some batch goods using basic cooking techniques.
May perform other duties and responsibilities as assigned. /Job
/ * High School diploma, GED or equivalent. * 0 to 2 years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred. /Skills/Aptitude:/ * Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Good working knowledge of food preparation.
Requires familiarity of kitchen equipment.
Must be able to read and follow a recipe unsupervised * /License/Qualifications/* Certifications: None. /General
/ * Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity. /Physical
/ * Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. /Working Conditions (may add additional conditions specific to defined work location):/ * Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.
Details* Must be familiar with grill and fryer (i.e. burger patties, chicken patties, french fries, food preparation, etc). Fast food experience okay. Must be able to align with Disneyland dress code. No visible tattoos or piercings. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact SodexoFrontlineApplicationSupport.USA@sodexo.com for assistance. For more information about our commitment to equal employment opportunity, please click here.
Food And Beverage Attendant (Snack Bar) Na-02
- Duties Help
Summary Join a Global Workforce of approximately
28,000 with a career in Amy Family and MWR! Business Operations Division offers those morale enhancing programs and services for Soldiers, Families, Retirees and Civilians while generating a profit for the NAFI so that we can provide free or discounted programs and services and investment in our infrastructure across the enterprise. The Area of Consideration for this vacancy announcement is surrounding area (defined as Beauregard, Rapides, Sabine and Vernon parishes.). (Military Spouse Preference (MSP) and Involuntarily Separated Military Preference (ISMP) Preference eligible candidates are included in the area of consideration.) This position is located at DFMWR/ Strike Zone Bowling Center on Fort Polk. This position is being announced with a wage range per the Ft. Polk Collective Bargaining Agreement Article 35/Sections 2&3. However, the rate for this position will be $8.20 (Step 1). Per AR 215-3, Chapter 3, Section 3-8a(1), the Garrison Commander or equivalent is authorized to make appointments at the second step rate of the appropriate grade in recognition of special qualifications, skills and experience of an exceptional or highly specialized nature. Per the Ft. Polk NAF NAIL Collective Bargaining Agreement Article 20/Section 3b, When Flexible employees work for a period of 180 consecutive days averaging twenty (20) hours or more a week, the employee should be converted to Regular Part-Time. Learn more about this agency
In a Snack Bar prepares a limited variety of short order fast food items such as hamburgers, hot dogs, fish and chicken sandwiches, pizzas, French fries,etc
Prepares/slices lettuce, tomatoes, onions, and other vegetables for sandwiches, salads, and pizzas.
Removes perishable foods from the freezer for daily activities.
Assures that tables/work surfaces are promptly cleared and cleaned.
Cleans other work areas to include walls, floors, equipment, and storage areas.
Takes delivery of supplies and ensures proper storage of shipments after delivery.
Coordinates food and beverage needs for special events, not limited to preparing and serving food and cleaning work areas.
Follows all safety, security, and good housekeeping rules.
Travel Required Not required
Supervisory status No
2 ### Who May Apply
This job is open to
… U.S. and Non- U.S citizens residing in the surrounding area (defined as Beauregard, Rapides, Sabine and Vernon parishes). Questions? This job is open to 1 group. * #### Job family (Series) 7401 Miscellaneous Food Preparation and Serving
- Requirements Help
Conditions of Employment
Direct Deposit and Social Security Card is required
Meet qualification/eligibility/background requirements for this position
Satisfactorily complete an employment verification (E-verify) check * A one year probationary period may be required Conditions of Employment: 1. If selected, a completed and signed copy of our job application form (DA Form 3433) is required prior to entrance on duty. (Click here to view form). 2. Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually. 3. Must meet state/local age requirements at the time of appointment if serving alcoholic beverages. 4. Certificate of Medical Examination is required. 5. Satisfactory completion of pre-employment background checks in accordance with AR 215-3, 2-15.j.(1). Incumbent may also be required to complete a Tier 1 background investigation for a Common Access Card for physical access to federally-controlled facilities.
Experience or training that indicates sufficient knowledge, skills, and abilities to perform the duties of this position consistent with acceptable practices of the trade including but not limited to:
Must meet state/local age requirements at the time of appointment if serving alcoholic beverages.
Ability to work without more than normal supervision.
Ability to keep things neat, clean, and in order.
Possess basic food preparation and handling techniques.
Ability to interpret verbal and written instructions.
Knowledge of basic sanitation principles.
Ability to use and maintain kitchen tools and equipment.
Able to lift and move objects up to 40 pounds and frequently walk, bend, stoop, pull, push and reach
Additional information Additional selections may be made from this vacancy announcement for up to
90 days after the closing date. Payment Permanent Change of Station (PCS) costs is not authorized, based on a determination that a PCS move is not in the Government interest. Please check out our Applicant Information Kit to view additional information you may find useful when applying for our jobs. Applications are valid for 6 months days after submission date. Applicants will be referred to selecting officials as additional vacancies occur. Read more
How You Will Be Evaluated You will be evaluated for this job based on how well you meet the qualifications above
. Applicants can claim the following eligibilities: * NAF Preference
Involuntarily Separated From the Military * NAF Preference
Spouse Employment Preference (SEP) * NAF Priority Consideration
Business Based Action * NAF Priority Consideration
Current Appropriated Funds Employee CNE (APF) * NAF Priority Consideration
Current/Former NAF Employee (CNE/FNE) * NAF Priority Consideration
Outside Applicant Veteran (OAV) * NAF Priority Consideration
Spouse/Widow/Parent of Veteran (OAV) Read more
Background checks and security clearance
Security clearance Not Applicable
- Required Documents Help
The following documents must be submitted with your application:* * Resume
Optional:Our Job Application (DA Form 3433) will accepted in place of a Resume The below items are accepted and may be needed to support a qualification and/or a claimed priority/preference: * DD-214 * If you are claiming Military Spouse preference, you will be required to submit PCS orders and marriage certificate to verify your preference claim at time of application
Resume * SF-50 #### If you are relying on your education to meet qualification requirements: Education must be accredited by an accrediting institution recognized by the U.S. Department of Education in order for it to be credited towards qualifications. Therefore, provide only the attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education. Failure to provide all of the required information as stated in this vacancy announcement may result in an ineligible rating or may affect the overall rating.
Benefits A career with the U
.S. Government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding.
Benefits for federal employees
Pay and leave Review our benefits Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time, or intermittent. Contact the hiring agency for more information on the specific benefits offered.
How to Apply Help
How to Apply You may submit your application package using one of the two methods identified below:
Electronically (preferred) at https://www.usajobs.gov/ and search for Vacancy Identification Number (VIN) 2.
Manually: A manual application can be obtained by contacting the servicing NAF Human Resources Office listed on this vacancy announcement.
If you would like to apply manually, please contact the servicing NAF Human Resources (HRO) listed on this job announcement to request a copy of the manual application form.
All completed manual application forms (along with resume and other supporting documentation) must be received no later than
3:00pmon the closing date of this announcement in order to process your application in a timely manner. Neglecting to respond to the job related questions will result in an ineligible rating. Read more
Agency contact information
CHRA NAF FORT POLK
Phone 337-531-6301 ##### Email firstname.lastname@example.org
-NAF-W0VFAA US ARMY GARRISON FORT POLK AND JRTC DO NOT MAIL Fort Polk, LA US Learn more about this agency
Next steps Your resume will be reviewed to verify that qualification requirements have been met
. We appreciate your interest in this position! Read more
- Fair & Transparent
& Transparent The Federal hiring process is setup to be fair and transparent. Please read the following guidance.
Equal Employment Opportunity Policy The United States Government does not discriminate in employment on the basis of race
, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor.
- Equal Employment Opportunity (EEO) for federal employees & job applicants Read more
Reasonable Accommodation Policy Federal agencies must provide reasonable accommodation to applicants with disabilities where appropriate
. Applicants requiring reasonable accommodation for any part of the application and hiring process should contact the hiring agency directly. Determinations on requests for reasonable accommodation will be made on a case-by-case basis. A reasonable accommodation is any change to a job, the work environment, or the way things are usually done that enables an individual with a disability to apply for a job, perform job duties or receive equal access to job benefits. Under the Rehabilitation Act of 1973, federal agencies must provide reasonable accommodations when:
An applicant with a disability needs an accommodation to have an equal opportunity to apply for a job.
An employee with a disability needs an accommodation to perform the essential job duties or to gain access to the workplace.
An employee with a disability needs an accommodation to receive equal access to benefits, such as details, training, and office-sponsored events. You can request a reasonable accommodation at any time during the application or hiring process or while on the job. Requests are considered on a case-by-case basis. Learn more about disability employment and reasonable accommodations or how to contact an agency. Read more
Legal and regulatory guidance
Social security number request
Signature and false statements
New employee probationary period This job originated on www.usajobs.gov. For the full announcement and to apply, visit www.usajobs.gov/GetJob/ViewDetails/488481200. Only resumes submitted according to the instructions on the job announcement listed at www.usajobs.gov will be considered. Open & closing dates: 01/11/2018 to 07/11/2018 Salary: $8.20 to $9.58 per hour
Pay scale & grade:* NA 2 Work schedule: Intermittent
Appointment type:* Intermittent
Gadsden AL - Sanitation 3Rd Shift
Gadsden AL - Sanitation 3rd shift Gadsden,AL The Sanitation Operator position for Keystone Foods Gadsden Alabama is responsible for any general tasks in various areas of the plant. Major duties and responsibilities include: • Working safely, wearing proper Personal Protective Equipment, and following Lock Out/Tag Out procedure. • Removing unused product from production line by hand. • Using high pressure water hose to rinse and wash assigned areas. • Applying approved chemicals to equipment, hand scrub, and rinse. • Disassemble and assemble equipment up to 50 pounds. • Working in various temperatures. • Working in various areas of the plant including, but not limited to: receiving/offline, thaw room, raw production areas, and fully cooked production areas.
Qualifications: • Must be able to stand, reach, handle, and/or feel continuously (67-100% of the time) • Must be able to walk, lift, carry, push, and/or pull frequently (34-66% of the time) • Must be able to work overhead, twist, climb ladders or stairs, balance, bend, kneel, crouch, and/or crawl occasionally (1-33% of the time) This description indicates the general nature and level of work expected of the job incumbent. It is not designed to cover or contain a comprehensive listing of duties and responsibilities of employees assigned to this job. Incumbents may be asked to perform other duties as required.
Keystone Foods is a socially responsible, equal opportunity, affirmative action employer Minorities/Females/Disabled/Veterans. Company Information Name: Keystone Foods Description:
Keystone Foods is a global food services company that supplies the world’s finest consumer brands with high-quality, fresh and frozen animal protein products including poultry, beef, fish and pork. We make some of consumers’ favorite foods including beef patties, chicken fillets and patties, nuggets, wings and more. Application Information Instructions: Email Application To: email@example.com Job Ref Code: 350-654 Job Ref: 350-654
Grill / Fry Cook
As a Grill/Fry Cook at Tacos 4 Life you will have the unique opportunity to make a REAL and TANGIBLE impact in people’s lives by the way you cook and prepare our food.
Tacos 4 Life Grill is looking for hard-working and efficient Grill/Fry Cook. Your primary responsibility will be to operate the grill and fryer simultaneously, while cooking excellent food. The foundation of this begins with loving people: loving the children we are serving through our Meal 4 Meal program and the guests we are serving in our restaurant.
AREAS OF FOCUS AND RESPONSIBILITY
A Grill/Fry Cook is responsible for:
- Grilling chicken and steak throughout a shift
- Grilling/frying fish and shrimp to order
- Frying our desserts to order
- Frying our tortilla shells to order
- Maintaining a clean work environment
- Keeping your station stocked to preform necessary duties throughout shift
- Exercising excellent food safety techniques
- Have a heart for the Meal 4 Meal Mission and understand that the team’s success makes a REAL IMPACT in the world
- Teachable, loves to learn and grow
- Ability to focus and have a high energy throughout a shift
- Ability to multi-task and have multiple things cooking at once
- Takes initiative
- Previous experience preferred
- Has excellent verbal communication skills
- Attention to detail
Important Application Information
This application form is intended for the use in evaluating your qualifications for employment. This is not an employment contract. Please answer all questions completely and accurately, then sign the application. All qualified applicants will receive consideration without discrimination due to sex, marital status, race, age, creed, national origin, or the presence of disabilities.
Applicants must present acceptable documents, as required by the U.S. Department of Justice and listed on Form I-9, before employment. Reproductions will not be accepted.
Resumes are very beneficial, but not required.
Not all fields are required, but the more information you provide the more seriously we will review your application.
Harold's Chicken is looking for cooks! Job duties are: cook and package batches of food, such as hamburgers or fried chicken, which are prepared to order or kept warm until sold.
Prepare specialty foods, such as pizzas, fish and chips, sandwiches, or tacos, following specific methods that usually require short preparation time. Maintain sanitation, health, and safety standards in work areas. Start out as part time with potential to move to full time
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