NOW HIRING LINE AND PREP COOKS

Executive Surf Club - Corpus Christi, TX

To ensure excellent food quality through implementation of “Water Street Way” methods of recipe documentation, usage, and product presentation.

Bring food issues to Kitchen Mgr attention to bring to weekly meetings.

Meet or exceed “Water Street Way” standards for cleanliness, product quality and guest satisfaction.

Provides quality prep by adhering to all recipe standards.

Assist in the training of all kitchen positions following the Kitchen training manual.

Implement all systems and forms for kitchen stations.

Follows all pars designed for kitchen stations.

Stands on hard surfaces for shifts up to 10 hours.

Working in excessive heat in kitchen.

Working with excessive smoke (mesquite wood).

Must obtain a Nueces County Food Handler’s Permit at all times.

A score of 90% or better on all Health Department inspections.

Will follow all dress code requirements for kitchen position.

Apron WS Hat or hair net.

No piercings in kitchen.

No cell phone use unless on break.

Must be at least 16 years old (for certain food prep duties minors are restricted; M. shift and number of hours as specified by management.

All positions, except Dishwasher, must be able to speak, understand, read and write in English. May be required to slice and cut food items in preparation for cooking and to garnish plates for serving.

All employees involved with food preparation are accountable for any waste of food items which occurs.

May be required to assist in cooking food.

Must be conscientious in preparing food items to ensure quality of orders by double‑checking tickets for accuracy.

May be required, if assisting in cooking food, to produce orders in a timely manner meeting Water Street, Ltd. standards.

If cooking food items, employee may be required to follow Health Department rules governing the cooking of meat and fish.

May be required to cut, slice, dice or chop food items or peel shrimp or shuck oysters as needed for serving.

May be required to inventory and record all waste during a shift.

May be required to operate ovens, stoves, deep fryers, and grills and to clean this equipment at shift end.

May be required to clean filters on Vent‑A‑Hoods and other kitchen equipment not specifically mentioned.

May be required to stock food items, dishes, and silverware in appropriate locations to maintain levels of foods and serving pieces.

May be required to perform simple math, handle money, operate a cash register, and prepare bank deposits at shift end.

May be required to pass training tests (bar service, menu items, etc.) If performing Kitchen duties, employee may be required to assemble and prepare dish machine at shift start, stack and unload it within manager‑set time, and disassemble and clean it at shift end.

If performing Kitchen duties, employee may be required to refill soap and towel dispensers and maintain the three‑compartment sink.

If performing Kitchen duties, employee may be required to scrub the back dock area daily.

If performing Kitchen duties, employee may be required to bring safety mats to the kitchen area, place trash cans at stations, monitor them and empty as needed.

Employee may be required to inventory products and accurately record information in an assigned prep book.

All routine work will be documented in an operational manual; All work performed according to company policies and standards inherent in all position contracts, system action plans, employee manuals, ongoing policy memoranda, and facilities and dress codes.

Client and company information held as strictly confidential outside the company.

Stands and walks up to six (6) to ten (10) hours per day on a concrete surface while performing duties.

Lifts and carries food items of varying weights (40-75 lbs without assistance, up to 150 lbs with assistance).

Pushes/pulls and maneuvers food items, pots, pans, dishes, trash cans, freezer doors, and stock on a dolly with weights 35-150 lbs with or without assistance.

Constantly uses hands and fingers to hold and handle objects and equipment required; Must have corrected hearing to listen to needs and advice from customers, managers, co‑workers, and the environment.

Must be mentally alert and capable of remembering names, faces, details, food orders, and oral instructions.

Must follow instructions for the use and safe use of all kitchen and food processing equipment for the required task periods.

Must work in controlled environmental conditions (moderate temperature ranges, possible brief ranges from 38 °F to 350 °F and hotter) when using refrigerators, freezers, grills, ovens, or hot steam in dishwashing.

Must be alert and able to identify hazards and take corrective action or report immediately.

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