Top 13 Meat manager Jobs in West Monroe, La

Prep
Logan's Roadhouse —West Monroe, LA
- Full-time
- High school diploma or GED
- Organizational skills
- 1 year
Quick Apply
Meat Cutter and Wrapper
Sam's Club —Monroe, LA
- $17 - $25 an hour
- 18 years or older
- High school
- Sales
- Paid jury duty
- Disability insurance
Prepared Meals and Rotisserie Chicken Associate
Sam's Club —Monroe, LA
- $17 - $25 an hour
- 18 years or older
- High school
- Sales
- Paid jury duty
- Disability insurance
Service Meat Manager
Brookshire Grocery Company —Monroe, LA
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Research
- Health insurance
- Dental insurance
Quick Apply
Market Manager - 48 hours
Brookshire Grocery Company —West Monroe, LA
- Weekends as needed
- 18 years or older
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Cook - Restaurant 207193
Church's Chicken —Monroe, LA
- Part-time
- Ability to walk for extended periods
- Quick service & fast food restaurant
- Ability to lift 75 pounds
Assistant Market Manager
Brookshire Grocery Company —Monroe, LA
- Part-time
- 18 years or older
- Ability to walk for extended periods
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Cook - Restaurant 207194
Church's Chicken —Monroe, LA
- Part-time
- Ability to walk for extended periods
- Quick service & fast food restaurant
- Ability to lift 75 pounds
Cook - Restaurant 210306
Church's Chicken —West Monroe, LA
- Part-time
- Ability to walk for extended periods
- Quick service & fast food restaurant
- Ability to lift 75 pounds
STORE PERISHABLE MANAGER - DGPP
Dollar General —Monroe, LA
- Full-time
- Merchandising
- Mid-level
- High school diploma or GED

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Meat Cutter and Wrapper
Sam's Club —Monroe, LA
Providing exceptional customer service to members across the club as needed, answering any questions they may have. Must be 18 years of age or older.
$17 - $25 an hour

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Pizza Cook/Dishtank
Elliot's Wood Fired Kitchen & Tap - New Albany —Pataskala, OH
Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces. Clean prep areas and take care of leftovers.
$15 - $17 an hour
Quick Apply
2d
Production Manager
Manpower Engineering —Columbus, OH
Bachelor’s Degree in Meat/Agriculture Science, Supply Chain Management, Engineering, or related field. Proven leadership skills with the ability to develop and…
$100,000 - $120,000 a year
Quick Apply
13d

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Prep

Logan's Roadhouse -
West Monroe, LA

Quick Apply

Job Details

Full-time

Qualifications

Kitchen health and safety standards
Recipe adherence
Maintaining an organized workspace
Food service health code compliance
Vegetable preparation
Food service cleaning
Cutting
Contamination control
Personal protective equipment (PPE) adherence
High school diploma or GED
Taste testing for quality control
Food safety sanitizing procedures
Food supply stocking
Organizational skills
Assisting food service staff
Safety equipment
Meat product production
1 year
Measuring ingredients
Chopping vegetables
Associate's degree
Mise en place
Food mixing
Production records
Communication skills
Kitchen stations
Food preparation equipment operation
Entry level
Time management

Full Job Description

Position Summary: The Prep Cook completes basic food prepping tasks as directed by the Chef /Manager. Their main duties include preparing food for the various kitchen stations, cleaning up prep areas and making sure the kitchen is stocked. The Prep Cook must strictly follow recipes provided to ensure the quality and consistency of all products and menu items.

Essential Job Functions:

Prepares and cooks food requiring longer preparation time.
Ensures that the daily prep tasks are completed prior to service.
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 items as dictated by prep sheet needs.
Prepares food 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, for culinary use.
Tastes products, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize workstations and equipment and must follow all company and regulatory rules and procedures.
Uses proper measurements as stated in recipes when preparing food.
Retrieve all items required for prep from dry storage and the walk -in cooler to set up workstation.
Follow proper protocol for cooling prepped items in compliance with food safety guidelines.
Follows protocol to prevent/mitigate risk of cross contamination.
Keeps a clean works station while working use the “clean as you go” mentality.
Uses proper PPE such as cut gloves to prevent cuts.
Assist with cleaning dishes, utensils, and other food containers in the dish area as needed.

Sensory:

Vision (far) – Ability to see clearly objects at a far distance (20 feet or more). Corrective lenses permissible.
Vision (near) – Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.

PREP COOK

Vision (other) – Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.
Hearing – Ability to hear in one or both ears so that verbal communication can be received, understood and acted upon in either a face -to-face or a telecommunications basis.
Speaking – Ability to express oneself verbally with clarity on either a face -to-face or a telecommunications basis.
Touching – Ability of body parts, usually fingers and hands, to ascertain the texture and/or temperature of objects.

The above-cited duties and responsibilities describe the general nature and level of work performed by people assigned to the job. They are not intended to be an exhaustive list of all the duties and responsibilities that an incumbent may be expected or a sked to perform.

Education/Experience/Job Requirements:

High School Diploma or equivalent or a two-year associate degree required.
At least one year of cooking experience.
Excellent kitchen administration knowledge and ability to work as part of a team.
Strong organization and active listening skills.
Exceptional time management skills.
Successful completion of hourly position validations, including company -required training (safety, systems, menu
Adheres to Logans Roadhouse Appearance Standards

Physical Demands:

Performing General Physical Activities – Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as lifting, balancing, walking, stooping, and handling of materials.
Walking – Ability to exert a reasonably paced mobility from one point to another within a generally accepted timeframe, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.
Bending – Ability to move and control one’s torso so items can be picked up from a lower surface level.
Kneeling – Ability to flex legs at the knee so that the individual can lower the body coming to rest on one or both knees.
Handling – Ability to grasp, hold, set down, redirect with hands or fingers, turn, control and manipulate objects and commodities.
Fingering – Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc.
Reaching – Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.
Squatting – Ability to flex legs at the knees to lower body position.
Lifting - Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level.
Climbing – Ability to ascend steps, ladders and other vertical and semi -vertical surfaces to reach a higher level.
Stooping – Ability to flex legs at the knees and move the upper body forward and down.
Trunk Strength — Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.

Quick Apply

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meat manager jobs in west monroe, la

Prep

Meat Cutter and Wrapper

Prepared Meals and Rotisserie Chicken Associate

Service Meat Manager

Market Manager - 48 hours

Cook - Restaurant 207193

Assistant Market Manager

Cook - Restaurant 207194

Cook - Restaurant 210306

STORE PERISHABLE MANAGER - DGPP

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