WORKING HOURS:
A non-exempt employee. Forty (40) hours a week and additional hours as necessary to complete responsibilities.
AVERAGE HOURS PER WEEK:
40-45
QUALIFICATIONS:
Must be a high school diploma, equivalent or equivalent experience preferred. Previous experience in related work experience. Knowledge of basic operation of equipment and cash-handling procedures preferred.
LICENSE OR CERTIFICATION:
Not required
RESPONSIBILITIES:
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 Twin Creeks may identify other responsibilities of the position. These responsibilities depend on necessities and client requirements.
ESSENTIAL JOB FUNCTIONS:
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Prepares and cooks to order foods that may require short preparation time.
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May prepare food and serve clients al carte and may operate a grill station.
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Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
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Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high quality food service is provided.
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Provides highest quality of service to patrons at all times.
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Follows basic recipes and/ or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables desserts and other food stuffs for consumption in eating establishments.
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Prepares food under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetable, trimming and cutting meat, poultry or fish for culinary use.
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Tastes products, reads menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirement and requisition supplies and equipment
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May clean and sanitize work stations and equipment and must follow all company and regulatory rules and procedures.
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Attends all allergy and food borne illness in-service training.
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Complies with all company HACCP policies and procedures.
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Report all accidents and injuries in a timely manner.
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Complies with all company safety and risk management policies and procedures.
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Participates in regular safety meetings, safety training and hazard assessments.
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Attends training programs (classroom and virtual) as designated.
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May receive inventory, lift food stuffs and supplies and prepare meals for patrons requiring special diets.
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May produce some batch goods using basic cooking techniques.
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May perform other duties and responsibilities as assigned.
SKILLS/APTITUDE:
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Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
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Ability to maintain a positive attitude.
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Ability to communicate with co-workers and other departments with professionalism and respect.
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Maintains a professional relationship with co-workers vendor representatives, supervisors, managers, customers and patrons.
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Ability to use a computer.
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Good working knowledge of food preparation.
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Requires familiarity of kitchen equipment.
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Must be able to read and follow a recipe unsupervised.
GENERAL QUALIFICATIONS:
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Willingness to be open to learning and growing.
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Maturity of judgement and behavior.
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Maintains high standards of work area and appearance.
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Maintains a positive attitude.
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Ability to work a flexible schedule helpful.
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Must comply with all dress code requirements.
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Must be able to work nights, weekends and some holidays.
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Attends work and shows up for scheduled shift on time with satisfactory regularity.
DURING NORMAL WORKDAY EMPLOYEE IS REQUIRED TO:
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Sit, Twist Frequently
- Stand up to 8 hours
- Kneel Occasionally
WEIGHT REQUIRED TO BE LIFTED EACH NORMAL WORKDAY:
(Occasionally 1-33%; Frequently 34-66%; Continuously 67-100%)
Never Occasional Frequent Continuous
Up to 10 pounds
Up to 20 pounds
Up to 35 pounds X
Up to 50 pounds
Up to 75 pounds
Up to 100 pounds X
Over 100 pounds X
REPETITIVE USE OF HANDS:
Grasping X
Pushing/pulling X
Fine manipulation X
SENSORY REQUIREMENTS:
Speech X
Hearing X
Vision X
Touch X
Smell X
ENVIRONMENT FACTORS OF EACH NORMAL WORKDAY:
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Generally an indoor setting; however may supervise outdoor activities and events.
- Varying schedule to include evening, holidays, weekends and extended hours.
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While performing the duties of this job, the employee is primarily in a controlled, temperate environment;
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may be exposed to heat/cold during support of outdoor activities.
- The noise level in the work environment is usually moderate to loud.
