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Morning Prep Cook — Fresh Kitchen Team

Sage Hospitality Group

¿Por qué nosotros? ¡Sage Hospitality Group busca contratar a un cocinero de preparación (turno matutino) para nuestro establecimiento Geraldine's, ubicado dentro del Hotel Van Zandt en Austin, Texas! Descripción general del trabajo Prepara los alimentos de acuerdo con los requisitos de producción y los estándares de calidad, manteniendo un ambiente de trabajo sanitario seguro. Responsabilidades Consulta la Lista de preparación diaria al comienzo de cada turno para las tareas asignadas Prepara una variedad de carnes, mariscos, aves, verduras y otros alimentos para cocinar en asadores, hornos, parrillas, freidoras y una variedad de otros equipos de cocina. Entiende y cumple de manera consistente con nuestros tamaños de porción estándar, métodos de cocción, estándares de calidad y reglas, políticas y procedimientos de cocina. Mantiene un área de estación de trabajo limpia e higiénica que incluye mesas, estantes, parrillas, asadores, freidoras, cocinas para pasta, quemadores salteados, horno de convección, estufa plana y equipo de refrigeración. Cierra la cocina correctamente y sigue la lista de verificación de cierre de las estaciones de cocina. Ayuda a otros a cerrar la cocina. Asiste a todas las reuniones de empleados programadas y aporta sugerencias para mejorar. Informa de inmediato los problemas de equipos y calidad de los alimentos al chef de turno. Informa al chef de turno inmediatamente sobre la escasez de productos. Utiliza nuestra tarjeta de recetas estándar para preparar todos los productos. Devuelva todos los alimentos que no se usen en el turno a las áreas de almacenamiento diseñadas, asegurándose de cubrir / fechar todos los productos perecederos. Ponga fecha a todos los envases de alimentos y rótelos de acuerdo con los Procedimientos operativos generales de inventario, asegurándose de que todos los productos perecederos se mantengan a las temperaturas adecuadas. Contestar, informar y seguir las instrucciones del ejecutivo o del chef. Cumplir con las normas de nutrición y saneamiento y las normas de seguridad. Informar de cualquier problema de seguridad al chef de turno. Calificaciones Educación/ Entrenamiento formal Educación secundaria o experiencia equivalente. Experiencia Mínimo de un ano de experiencia en un establecimiento de comida. Conocimientos/Habilidades Requiere la capacidad de trabajar como miembro del equipo y la capacidad de comunicarse con el personal de la cocina. Demanda Física Las demandas físicas descritas aquí son representativas de las obligaciones que deben cumplir un asociado para realizar con éxito las funciones esenciales de este trabajo. Se pueden hacer ajustes razonables para permitir que las personas con discapacidades realicen las funciones esenciales. Levantar, empujar, jalar y transportar: todas estas funciones son esenciales principalmente debido a la gran producción asociada con los banquetes. Los artículos incluyen comida, equipo pequeño -75% del tiempo. Doblar las rodillas es necesario cuando se usa el horno inferior para cocinar, 5-10 veces al día. Movilidad: rango completo de movilidad y la capacidad de viajar de 30 a 50 pies de forma regular durante todo el día. Permanecer de pie durante la preparación, durante las horas de servicio, generalmente todo el día. Debe tener una audición moderada para escuchar los temporizadores del equipo y comunicarse con otro personal. Debe tener una visión excelente para ver que el producto está preparado adecuadamente. Debe tener una comprensión y alfabetización moderadas para leer los registros de uso y todas las solicitudes especiales. Levantar, empujar, tirar y transportar. La posición regularmente implica levantar cajas de comida y metros que pesen hasta 70 libras. Se requiere empujar y tirar de los carros. Ambiente de trabajo Prolongación de pie, caminar, levantar y transportar durante todo el turno en un 95% de ambiente interior. Al entrar en el congelador, la temperatura puede ser de -10 grados. #J-18808-Ljbffr Sage Hospitality Group

Vacancy posted 1 day ago
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