Vacancy caducado!
Flagship is seeking a Prep Cook for a Data Center for a well known Social Media client in Springfield, NE.
As a Prep Cook for our company you will be responsible for preparing various food items through knife/tool cuts in large volume. All items will be prepared following all safety and local sanitation guidelines during production.
Benefits/Perks:
Day Shift- 6:00 am - 2:30 pm M-F, no nights or weekends
Snacks and meals provided during shifts
Medical, Dental, and Vision Insurance
11 paid holidays
401K with match
Vacation and Sick days
Long Term Disability
Essential Functions:
Responsible for preparing ingredients for production according to recipes/directions.
Assist with food production to include; undertake basic cooking duties such as reducing sauces, parboiling food, making salads, etc.
Cut and clean a variety of fruits, vegetables, and proteins using a knife and/or cutting machines.
Assist in the production of food for breakfast, lunch, dinner and catered events.
Follows production sheets, portioning and merchandising details as instructed by management.
Follows all recipes and guidelines while meeting production deadlines.
Ensures consistent quality on all prepared items.
Tastes all food prepared for station to ensure flavor, freshness, and quality.
Maintains a clean and organized station.
Maintains kitchen equipment.
Follows proper rotation and storage of goods such as; proper labeling, stocking of ingredients and FIFO.
Continuously seeks opportunities to improve the customer experience.
Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management.
Other duties as assigned.
Knowledge and Skills
Moderate kitchen skills and etiquettes. Interpersonal and organizational skills.
Utilization of knife cuts in a fast, efficient and safe manner.
Ability to manage multiple tasks and projects on a consistent basis.
Strong communication, time and resource management and planning skills.
Sense of urgency.
Customer service.
Ability to move throughout the café and kitchen in a safe manner.
High volume production & large batch cooking.
Ability to handle kitchen equipment and tools safely.
Professional appearance.
Knows where things are in the kitchen and how to use the equipment.
Education and Work Experience
High School diploma or equivalent.
Culinary Degree (preferred but not required).
Minimum 2+ years prep experience or equivalent job experience.
Work Environment
The work environment for Prep cooks includes the following large kitchen environment elements and exposures.
Fast paced kitchen.
High sense of urgency.
Moderate to high noise level.
Exposure to soap and cleaning solutions.
Slippery/uneven surfaces may be encountered.
Frequently moving from cold freezer to normal kitchen environment.
Occasional smoke, steam, and heat in a confined space.
Hot/cold environments when moving thins in and out of the fridge and freezer.
Requirements
Must have and maintain an active Handlers’ Card (ServSafe) and adhere to local food handler requirement.
Maintain an exceptional personal record of punctuality and attendance.
Consistently perform all duties in a responsible and efficient manner.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Constant handling and fingering food, carts, cooking equipment, etc.
Constant use of hands while prepping food.
Constant grasping food, cooking and equipment.
Occasionally rotating body/ pushing/pulling food racks and carts.
Constant lifting and carrying items weighing up to 20 lbs.
Frequent lifting and carrying items weighing between 20 lbs. - 40 lbs. Items weighing over 40 lbs. must be carried by two (2) people.
Job requires frequent reaching across surfaces, above shoulders and outward.
Frequent pushing and pulling of loaded and unloaded carts and cooking equipment.
Good or correctable vision is required to safely perform all duties.
Frequent standing, walking, bending and twisting are required to perform cooking and food prep duties.
Squatting and kneeling may be required.
Good balance required to safely perform all assigned tasks.
Neck flexion and usage will be constant while performing assigned tasks.
Environmental demands include: hot surfaces such as oven and stoves.
Use of step ladders.
Greasy and wet floors.
Exposure to fumes from burnt oils and greases.
Vacancy caducado!