Top 2 Prep cook part time Jobs in Jesup, Ga

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Kitchen Team Member
Church's Chicken | Askar Management —Hinesville, GA
- $12.48 - $13.50 an hour
- Part-time
- Ability to walk for extended periods
- Ability to lift 75 pounds
- Ability to stand for extended periods
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Cook
Ruby Tuesday —Hinesville, GA
- Weekends as needed
- Ability to walk for extended periods
- High school diploma or GED
- Ability to stand for extended periods
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COOK (FULL TIME)
Wayne Memorial Hospital - Jesup, GA —Jesup, GA
Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden changes in temperature when entering refrigerated…
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Cook
TSL Jesup LLC —Jesup, GA
The duties and responsibilities of the Cook include preparing and serving quality food according to established recipes and following the prepared recipes and…

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PART-TIME PREP COOK-CAP CITY GRANDVIEW
Cameron Mitchell Restaurants LLC —Columbus, OH
Follows all national, state, and local safety, health, and sanitation guidelines as specified by the restaurant. Answers guest's questions about the restaurant.
$15 - $24 an hour
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Prepared Foods Production Team Member (Deli / Culinary Prep) - Part Time
Whole Foods Market —Columbus, OH
Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-…
$16.00 - $25.40 an hour

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Kitchen Team Member

Church's Chicken | Askar Management
Hinesville, GA

Quick Apply

Job Details

Part-time | Full-time
$12.48 - $13.50 an hour

Benefits

Safety equipment provided

Qualifications

Customer communication
Mops
Ladder use
Refrigeration units
Stacking
Food supply stocking

Full Job Description

We are hiring Team Members for our Kitchen! Our Cooks are a critical position on our team. They are responsible for preparing and cooking all food products as specified by the Manager in Charge of the Shift while adhering to the specifications and procedures contained in the Cooking Section of the Church’s Operating Standards Manual (the “OSM”). It is critical that team members accomplish tasks in a timely, clean and orderly manner.

Primary Functions:

Sets up the batter table, collects all necessary small wares, and prepares batter mix.
Ensures that call sheets are complete, posted and used.
Checks all equipment and immediately reports any malfunctions within the area to the Manager in Charge.
Color balances fryers and adds sufficient shortening so that the proper shortening level can be maintained.
Filters and cleans all fryers at the designated times while following all guidelines of safety (including use of provided safety equipment).
Pans sufficient chicken for operational needs.
Prepares and cooks all food product as dictated by the needs of the business and at the direction of the Manager in Charge.
Ensures that all food product meets the specifications, procedures and quality standards at stated in the SOM, including strict observance of designated holding times.

Secondary Functions:

Maintains a clean work area by practicing “clean-as-you-go” practices while following all of the guidelines/procedures of sanitation and safety.
Verifies all necessary product and supplies are stocked and available at the batter area.
Maintains organization and cleanliness of the cooler.
Perform all other tasks as assigned by Manager in Charge of Shift.

Physical Requirements:

Employees must be able to perform the essential functions of the position with or without reasonable accommodation.

REQUIREMENTS

Lifting Requirements - Medium to Heavy (lifting up to 50 pounds frequently and 75 pounds occasionally).
Cook must be able to:
Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours.
Frequently lift and stack 35 to 50 pounds of food and supply items from various heights from and onto shelving, in freezers, coolers, stockroom, etc. Occasionally carry individual stock items weighing up to 75 pounds from the stock rooms, coolers, freezers to other areas of the restaurant.
Occasionally lift and carry up to 50-pound trash bags out of trashcans and into the outside dumpster.
Frequently push or pull batter table, filter machine, trashcans, brooms, mops, and mop buckets.
Occasionally to frequently climb a footstool or ladder to reach items located on stack shelves, in coolers, freezers, stockrooms, etc.
Frequently stoop or squat to reach items on low shelves or on the floor.
Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, fryers, batter table and ovens.
Continuously handle a variety of shapes and sizes and textures of items, which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.
Continuously use fingers to bilaterally prepare food, unload boxes, etc.
Continuously communicate with and listen to customers, management and other team members to ensure optimal performance.
Continuously see to be aware of surroundings and locations of items needed, as well as to perform job duties.

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