Job Description Job Description Farm Burger is Growing the Herd! We are hiring a pm line cook at our Downtown Asheville location (10 Patton Ave): We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table. We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at The shift will typically begin at about 4 pm and we close at 9 pm. Job Types: Full-time, Part-time Pay: $16.00 - $18.00 per hour Benefits: Employee discount and flexible schedule Plate One Job Description: Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items. PM Shift inspects the station and re-stock items and backups. Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks. Complete Plate One Time/Temp sheet Know, practice and enforce portion standards with all stations. Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together. Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met: Temperature: Hot food should be hot, cold food should be cold. Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest. Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy. Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct. At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen. Fry Job Description: The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. Get specials list from KM, and prep daily special items when necessary. Blanch sweet potato fritters. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Fry Time/Temp sheet. Throughout the service, skim the fryer. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM fry cook finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Filter oil and clean fryers. Fill fry rack and store in the cooler Clean the interior of the fry cooler. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Grill Job Description: The grill position is responsible for cooking all burgers in under 6 minutes, heating hot items for the steam wells, assisting with the preparations of specials, and ensuring that food quality standards are met. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items: Heat X pans of each: caramelized onions, mushrooms, chili, grits, collards, soup, boiled peanuts, cheese sauce, and pulled pork. Caramelize onions. Sauté mushrooms. Heat X pan of marrow bones. Stock drawers on station with veggie burgers, sliced cheese, and beef burgers. Stock chicken and pork burgers in the plate one cooler, and goat and feta cheese portions. PM Shift: inspects the station and restock items and backups for all of the above listed items. Get specials list from KM, and prep daily special items when necessary. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Grill Time/Temp sheet. 10 minutes before opening, start searing burgers. Throughout the service, consistently cook burgers to requested temperatures, and hold safely. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM grill cooks finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Clean griddle and veggie griddle. Clean six burner stove if there is no plate two. Clean all equipment, including the insides of the drawers, the interior of the salad cooler (if there is no plate two), and the backsplashes of the veggie griddle and six-burner stove. Remove hood filters to soak. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Prep Job Description: The prep cook is responsible for creating a prep list based on the existing inventory, following recipes provided by the KM, maintaining Health Compliance, portioning burgers and advising the KM on orders. Key Responsibilities: Prepare prep list: AM Shift: Inspect the walk-in and prepare the daily prep list based on pars and catering orders. Inspect the walk-in to make certain all Health Compliance labeling is in code. PM Shift: Review the daily prep list with AM prep to determine what needs to be done at night, and if any new items need to be added to the list. Inspect the walk-in to make certain all Health Compliance labeling is in code. Get specials list from KM, and prep daily special items when necessary. Follow all Health Department regulations and keep preparation room clean and organized. Label all ingredients in the walk and prep room with appropriate dates and expiration. If an item is more than three days old, communicate that with the KM so that it gets used immediately for a special. Rotate products so that we use the oldest products first. Clean all vegetables including salad mix and store in appropriate sized containers. Follow recipes from the store s Recipe file in Drive, and stay up to date when a recipe is changed. Portion all meat burgers to 5.4 oz, and veggie patties to 5.1 oz, by weight. Minimize handling of beef. Keep walk-in clean and organized. Make sure everything is labeled and rotated properly. Keep prep area clean and organized. Put away orders: Remove food from bags or cases and put in appropriately sized containers with a dated label. Store raw meat below ready to eat food in freezers and coolers. Rotate old stock so that it is easily seen and accessed. Communicate any shortages to the Chef/KM. Chill prepared food immediately using metal pans in ice baths and/or ice wands. Food needs to be chilled to 40 before storing in the cooler and should not be chilled for more than four hours. Label food that is chilling with the time that it must go into the walk-in cooler. . click apply for full job details
May 04, 2024
Full time
Job Description Job Description Farm Burger is Growing the Herd! We are hiring a pm line cook at our Downtown Asheville location (10 Patton Ave): We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table. We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at The shift will typically begin at about 4 pm and we close at 9 pm. Job Types: Full-time, Part-time Pay: $16.00 - $18.00 per hour Benefits: Employee discount and flexible schedule Plate One Job Description: Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items. PM Shift inspects the station and re-stock items and backups. Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks. Complete Plate One Time/Temp sheet Know, practice and enforce portion standards with all stations. Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together. Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met: Temperature: Hot food should be hot, cold food should be cold. Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest. Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy. Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct. At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen. Fry Job Description: The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. Get specials list from KM, and prep daily special items when necessary. Blanch sweet potato fritters. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Fry Time/Temp sheet. Throughout the service, skim the fryer. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM fry cook finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Filter oil and clean fryers. Fill fry rack and store in the cooler Clean the interior of the fry cooler. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Grill Job Description: The grill position is responsible for cooking all burgers in under 6 minutes, heating hot items for the steam wells, assisting with the preparations of specials, and ensuring that food quality standards are met. Key Responsibilities: Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items: Heat X pans of each: caramelized onions, mushrooms, chili, grits, collards, soup, boiled peanuts, cheese sauce, and pulled pork. Caramelize onions. Sauté mushrooms. Heat X pan of marrow bones. Stock drawers on station with veggie burgers, sliced cheese, and beef burgers. Stock chicken and pork burgers in the plate one cooler, and goat and feta cheese portions. PM Shift: inspects the station and restock items and backups for all of the above listed items. Get specials list from KM, and prep daily special items when necessary. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Grill Time/Temp sheet. 10 minutes before opening, start searing burgers. Throughout the service, consistently cook burgers to requested temperatures, and hold safely. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM grill cooks finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Clean griddle and veggie griddle. Clean six burner stove if there is no plate two. Clean all equipment, including the insides of the drawers, the interior of the salad cooler (if there is no plate two), and the backsplashes of the veggie griddle and six-burner stove. Remove hood filters to soak. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Prep Job Description: The prep cook is responsible for creating a prep list based on the existing inventory, following recipes provided by the KM, maintaining Health Compliance, portioning burgers and advising the KM on orders. Key Responsibilities: Prepare prep list: AM Shift: Inspect the walk-in and prepare the daily prep list based on pars and catering orders. Inspect the walk-in to make certain all Health Compliance labeling is in code. PM Shift: Review the daily prep list with AM prep to determine what needs to be done at night, and if any new items need to be added to the list. Inspect the walk-in to make certain all Health Compliance labeling is in code. Get specials list from KM, and prep daily special items when necessary. Follow all Health Department regulations and keep preparation room clean and organized. Label all ingredients in the walk and prep room with appropriate dates and expiration. If an item is more than three days old, communicate that with the KM so that it gets used immediately for a special. Rotate products so that we use the oldest products first. Clean all vegetables including salad mix and store in appropriate sized containers. Follow recipes from the store s Recipe file in Drive, and stay up to date when a recipe is changed. Portion all meat burgers to 5.4 oz, and veggie patties to 5.1 oz, by weight. Minimize handling of beef. Keep walk-in clean and organized. Make sure everything is labeled and rotated properly. Keep prep area clean and organized. Put away orders: Remove food from bags or cases and put in appropriately sized containers with a dated label. Store raw meat below ready to eat food in freezers and coolers. Rotate old stock so that it is easily seen and accessed. Communicate any shortages to the Chef/KM. Chill prepared food immediately using metal pans in ice baths and/or ice wands. Food needs to be chilled to 40 before storing in the cooler and should not be chilled for more than four hours. Label food that is chilling with the time that it must go into the walk-in cooler. . click apply for full job details
Farm Burger is Growing the Herd! We are hiring a pm line cook at our Downtown Asheville location (10 Patton Ave): We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table. We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at . The shift will typically begin at about 4 pm and we close at 9 pm. Job Types: Full-time, Part-time Pay: $16.00 - $18.00 per hour Benefits: Employee discount and flexible schedule Plate One Job Description : Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items. PM Shift inspects the station and re-stock items and backups. Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks. Complete Plate One Time/Temp sheet Know, practice and enforce portion standards with all stations. Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together. Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met: Temperature: Hot food should be hot, cold food should be cold. Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest. Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy. Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct. At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen. Fry Job Description : The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. Get specials list from KM, and prep daily special items when necessary. Blanch sweet potato fritters. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Fry Time/Temp sheet. Throughout the service, skim the fryer. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM fry cook finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Filter oil and clean fryers. Fill fry rack and store in the cooler Clean the interior of the fry cooler. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Grill Job Description : The grill position is responsible for cooking all burgers in under 6 minutes, heating hot items for the steam wells, assisting with the preparations of specials, and ensuring that food quality standards are met. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items: Heat X pans of each: caramelized onions, mushrooms, chili, grits, collards, soup, boiled peanuts, cheese sauce, and pulled pork. Caramelize onions. Sauté mushrooms. Heat X pan of marrow bones. Stock drawers on station with veggie burgers, sliced cheese, and beef burgers. Stock chicken and pork burgers in the plate one cooler, and goat and feta cheese portions. PM Shift: inspects the station and restock items and backups for all of the above listed items. Get specials list from KM, and prep daily special items when necessary. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Grill Time/Temp sheet. 10 minutes before opening, start searing burgers. Throughout the service, consistently cook burgers to requested temperatures, and hold safely. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM grill cooks finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Clean griddle and veggie griddle. Clean six burner stove if there is no plate two. Clean all equipment, including the insides of the drawers, the interior of the salad cooler (if there is no plate two), and the backsplashes of the veggie griddle and six-burner stove. Remove hood filters to soak. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Prep Job Description : The prep cook is responsible for creating a prep list based on the existing inventory, following recipes provided by the KM, maintaining Health Compliance, portioning burgers and advising the KM on orders. Key Responsibilities : Prepare prep list: AM Shift: Inspect the walk-in and prepare the daily prep list based on pars and catering orders. Inspect the walk-in to make certain all Health Compliance labeling is in code. PM Shift: Review the daily prep list with AM prep to determine what needs to be done at night, and if any new items need to be added to the list. Inspect the walk-in to make certain all Health Compliance labeling is in code. Get specials list from KM, and prep daily special items when necessary. Follow all Health Department regulations and keep preparation room clean and organized. Label all ingredients in the walk and prep room with appropriate dates and expiration. If an item is more than three days old, communicate that with the KM so that it gets used immediately for a special. Rotate products so that we use the oldest products first. Clean all vegetables including salad mix and store in appropriate sized containers. Follow recipes from the store's Recipe file in Drive, and stay up to date when a recipe is changed. Portion all meat burgers to 5.4 oz, and veggie patties to 5.1 oz, by weight. Minimize handling of beef. Keep walk-in clean and organized. Make sure everything is labeled and rotated properly. Keep prep area clean and organized. Put away orders: Remove food from bags or cases and put in appropriately sized containers with a dated label. Store raw meat below ready to eat food in freezers and coolers. Rotate old stock so that it is easily seen and accessed. Communicate any shortages to the Chef/KM. Chill prepared food immediately using metal pans in ice baths and/or ice wands . click apply for full job details
May 04, 2024
Full time
Farm Burger is Growing the Herd! We are hiring a pm line cook at our Downtown Asheville location (10 Patton Ave): We are a neighborhood burger joint serving 100% grassfed burgers. Our chefs partner with local farmers and ranchers to create a menu grown by the community. Whether we're creating a burger topped with our pork belly or finding a creative way to use this year's heirloom tomatoes, we bring our passion to the table. We are in search of awesome people to join our team. We will reward through above-market pay and opportunities for quick growth in a growing company. Learn more about us at . The shift will typically begin at about 4 pm and we close at 9 pm. Job Types: Full-time, Part-time Pay: $16.00 - $18.00 per hour Benefits: Employee discount and flexible schedule Plate One Job Description : Plate one position is responsible for coordinating the Grill, Fry and Salad stations to prepare food in under 7 minutes, and to ensure that food quality standards are met. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items. PM Shift inspects the station and re-stock items and backups. Get specials list from KM, prep daily special items when necessary, and communicate needs for specials to the line cooks. Complete Plate One Time/Temp sheet Know, practice and enforce portion standards with all stations. Call tickets to line stations, assemble baskets, and direct other line cooks to ensure ticket times are under 6 minutes, snacks, soups and salads are sold before burgers, and complete tickets are sold together. Check burger temperatures to ensure that they are correct, and inspect food before selling it to expo to confirm that food quality is met: Temperature: Hot food should be hot, cold food should be cold. Appearance: Food should not look old, inappropriately dry, soggy, unappealing, burned or roughly handled. Burger toppings should be stacked neatly on the patty, and the top bun should be set between the built burger and the side of the basket so that all toppings are visible to the expo and guest. Texture: Fried items should be crispy, burgers should have a distinct sear on the patties, buns should be soft and fresh, sliced cheese should be melted, raw greens should be crisp, cooked pasta should be al dente, bacon should be chewy. Flavor: Food should be properly seasoned but not salty. Plate one should taste hit items before transferring them to hot storage to ensure seasoning is correct. At the end of each service change pans on the station and restock cold items. At the end of PM service, cover pans, clean coolers, and assist in cleaning line and prep kitchen. Fry Job Description : The fry position is responsible for cooking all fried items in under 6 minutes, timing french fries and onion rings so that they are fresh, hot and crispy when burgers are ready, maintaining blanched potato inventory par and cooking items on the stove and toasting buns when there is no plate two. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock items and backups and blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. PM Shift: inspects the station and re-stock items and backups for all of the above listed items. Blanch potatoes to have 25 trays regular fries and 15 trays sweet potato fries. Get specials list from KM, and prep daily special items when necessary. Blanch sweet potato fritters. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Fry Time/Temp sheet. Throughout the service, skim the fryer. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM fry cook finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Filter oil and clean fryers. Fill fry rack and store in the cooler Clean the interior of the fry cooler. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Grill Job Description : The grill position is responsible for cooking all burgers in under 6 minutes, heating hot items for the steam wells, assisting with the preparations of specials, and ensuring that food quality standards are met. Key Responsibilities : Prepare and stock station: AM Shift: Inspect the station, stock cold items and backups and heat and store hot items: Heat X pans of each: caramelized onions, mushrooms, chili, grits, collards, soup, boiled peanuts, cheese sauce, and pulled pork. Caramelize onions. Sauté mushrooms. Heat X pan of marrow bones. Stock drawers on station with veggie burgers, sliced cheese, and beef burgers. Stock chicken and pork burgers in the plate one cooler, and goat and feta cheese portions. PM Shift: inspects the station and restock items and backups for all of the above listed items. Get specials list from KM, and prep daily special items when necessary. Inspect station before service to confirm that all items are stocked, meets quality standards and is stored correctly. Report any problems to KM, number two, or MOD. Complete Grill Time/Temp sheet. 10 minutes before opening, start searing burgers. Throughout the service, consistently cook burgers to requested temperatures, and hold safely. During times of high volume, the cook needs to keep up with the pace of orders and communicate with Plate one to ensure proper tickets times are met. Act in a professional manner at all time even when under the most extreme pressure. After high volume periods, restock the station with all ingredients. Complete daily cleaning and help with any special preparation as directed by the KM. The PM grill cooks finishes the shift with the following cleaning: Wrap and store all food. Hot items are stored in an ice pan. Clean griddle and veggie griddle. Clean six burner stove if there is no plate two. Clean all equipment, including the insides of the drawers, the interior of the salad cooler (if there is no plate two), and the backsplashes of the veggie griddle and six-burner stove. Remove hood filters to soak. Sweep, squeegee and mop the floors. Consolidate trash and remove to dumpster. Help the dishwasher put away the last dishes of the evening and sweep, squeegee and mop the prep/dish kitchen. Prep Job Description : The prep cook is responsible for creating a prep list based on the existing inventory, following recipes provided by the KM, maintaining Health Compliance, portioning burgers and advising the KM on orders. Key Responsibilities : Prepare prep list: AM Shift: Inspect the walk-in and prepare the daily prep list based on pars and catering orders. Inspect the walk-in to make certain all Health Compliance labeling is in code. PM Shift: Review the daily prep list with AM prep to determine what needs to be done at night, and if any new items need to be added to the list. Inspect the walk-in to make certain all Health Compliance labeling is in code. Get specials list from KM, and prep daily special items when necessary. Follow all Health Department regulations and keep preparation room clean and organized. Label all ingredients in the walk and prep room with appropriate dates and expiration. If an item is more than three days old, communicate that with the KM so that it gets used immediately for a special. Rotate products so that we use the oldest products first. Clean all vegetables including salad mix and store in appropriate sized containers. Follow recipes from the store's Recipe file in Drive, and stay up to date when a recipe is changed. Portion all meat burgers to 5.4 oz, and veggie patties to 5.1 oz, by weight. Minimize handling of beef. Keep walk-in clean and organized. Make sure everything is labeled and rotated properly. Keep prep area clean and organized. Put away orders: Remove food from bags or cases and put in appropriately sized containers with a dated label. Store raw meat below ready to eat food in freezers and coolers. Rotate old stock so that it is easily seen and accessed. Communicate any shortages to the Chef/KM. Chill prepared food immediately using metal pans in ice baths and/or ice wands . click apply for full job details
DSHS Lake Burien Cook 1 Be a part of something new! The Lake Burien Transitional Care Facility is being stood up by Washington state's Department of Social and Health Services, the Department of Children, Youth and Families, Health Care Authority with generous support from Multi-Care and Seattle Children's Hospital. King County employees receive 5% premium pay in addition to the advertised salary and are eligible to receive a free ORCA card for transportation use. The Cook 1 will provide a variety of routine duties that include, but are not limited to, participating in large-scale food preparation. The facility will open with 12 beds and 108 full-time employees with potential growth to 24 beds and 196+ full-time employees. The property was designed with children and youth in mind and features accessible spaces for onsite educational services and therapies, as well as access to outdoor space. The voluntary facility will initially serve 12 youth. This new therapeutic facility is slated to open in July to help youth, age 13 and older, with co-occurring intellectual and developmental disabilities who have complex needs such as mental illness or substance use disorder. Some of what you'll do: Perform simple cooking such as preparation cereals, toast and eggs, including preparing of vegetables and fruits and various beverages Assemble salads, sandwiches and desserts Transport food supplies and equipment to and from kitchens, dining areas, storerooms and refrigerators Prepare and serve special modification diets Serves food individually or from steam tables and carts Load and clean clears steam tables and carts Wash all dishes, pots, pans and utensils, clean and polishes silverware, scrub, mop and clean kitchen, refrigerator and garbage area Sanitizes all equipment utensils and adaptive equipment Operates standard kitchen appliances and equipment such as a coffee maker, toaster, dishwasher and mixers Establish work methods and instruct others in routine kitchen work Maintain cooperative working relationships with others Estimate quantities and follow large-scale recipes Other duties as assigned Who should apply: Professionals with one year experience in food preparation or cooking. Completion of course in large-scale cooking may be substituted for experience. Interested or have questions? Please attach or send a resume or CV to OR call and reference job number 04437. Our Department of Social and Health Services (DSHS) mission to Transform Lives requires that we come together with a sense of belonging, common purpose, shared values, and meaningful work. It is crucial to our agency's mission that you bring an equity, anti-racism, and social justice commitment to your work with DSHS. We strive to create greater access and affirming representation of the communities we serve, including Black, Indigenous, and People of Color, people with physical, behavioral health, and intellectual disabilities, elders, LGBTQIA+ individuals, immigrants and refugees, and families building financial security. Prior to a new hire, a background check including criminal record history may be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the job. This announcement may be used to fill multiple vacancies. Employees driving on state business must have a valid driver's license. Employees driving a privately owned vehicle on state business must have liability insurance on the privately owned vehicle. Washington State Department of Social and Health Services is an equal opportunity employer and does not discriminate in any area of employment, its programs or services on the basis of age, sex, sexual orientation, gender, gender identity/expression, marital status, race, creed, color, national origin, religion or beliefs, political affiliation, military status, honorably discharged veteran, Vietnam Era, recently separated or other protected veteran status, the presence of any sensory, mental, physical disability or the use of a trained dog guide or service animal by a person with a disability, equal pay or genetic information. Persons requiring accommodation in the application process or this job announcement in an alternative format may contact the Recruiter at . Applicants who are deaf or hard of hearing may call through Washington Relay Service by dialing 7-1-1 or 1-. E-Verify is a registered trademark of the U.S. Department of Homeland Security
Apr 26, 2024
Full time
DSHS Lake Burien Cook 1 Be a part of something new! The Lake Burien Transitional Care Facility is being stood up by Washington state's Department of Social and Health Services, the Department of Children, Youth and Families, Health Care Authority with generous support from Multi-Care and Seattle Children's Hospital. King County employees receive 5% premium pay in addition to the advertised salary and are eligible to receive a free ORCA card for transportation use. The Cook 1 will provide a variety of routine duties that include, but are not limited to, participating in large-scale food preparation. The facility will open with 12 beds and 108 full-time employees with potential growth to 24 beds and 196+ full-time employees. The property was designed with children and youth in mind and features accessible spaces for onsite educational services and therapies, as well as access to outdoor space. The voluntary facility will initially serve 12 youth. This new therapeutic facility is slated to open in July to help youth, age 13 and older, with co-occurring intellectual and developmental disabilities who have complex needs such as mental illness or substance use disorder. Some of what you'll do: Perform simple cooking such as preparation cereals, toast and eggs, including preparing of vegetables and fruits and various beverages Assemble salads, sandwiches and desserts Transport food supplies and equipment to and from kitchens, dining areas, storerooms and refrigerators Prepare and serve special modification diets Serves food individually or from steam tables and carts Load and clean clears steam tables and carts Wash all dishes, pots, pans and utensils, clean and polishes silverware, scrub, mop and clean kitchen, refrigerator and garbage area Sanitizes all equipment utensils and adaptive equipment Operates standard kitchen appliances and equipment such as a coffee maker, toaster, dishwasher and mixers Establish work methods and instruct others in routine kitchen work Maintain cooperative working relationships with others Estimate quantities and follow large-scale recipes Other duties as assigned Who should apply: Professionals with one year experience in food preparation or cooking. Completion of course in large-scale cooking may be substituted for experience. Interested or have questions? Please attach or send a resume or CV to OR call and reference job number 04437. Our Department of Social and Health Services (DSHS) mission to Transform Lives requires that we come together with a sense of belonging, common purpose, shared values, and meaningful work. It is crucial to our agency's mission that you bring an equity, anti-racism, and social justice commitment to your work with DSHS. We strive to create greater access and affirming representation of the communities we serve, including Black, Indigenous, and People of Color, people with physical, behavioral health, and intellectual disabilities, elders, LGBTQIA+ individuals, immigrants and refugees, and families building financial security. Prior to a new hire, a background check including criminal record history may be conducted. Information from the background check will not necessarily preclude employment but will be considered in determining the applicant's suitability and competence to perform in the job. This announcement may be used to fill multiple vacancies. Employees driving on state business must have a valid driver's license. Employees driving a privately owned vehicle on state business must have liability insurance on the privately owned vehicle. Washington State Department of Social and Health Services is an equal opportunity employer and does not discriminate in any area of employment, its programs or services on the basis of age, sex, sexual orientation, gender, gender identity/expression, marital status, race, creed, color, national origin, religion or beliefs, political affiliation, military status, honorably discharged veteran, Vietnam Era, recently separated or other protected veteran status, the presence of any sensory, mental, physical disability or the use of a trained dog guide or service animal by a person with a disability, equal pay or genetic information. Persons requiring accommodation in the application process or this job announcement in an alternative format may contact the Recruiter at . Applicants who are deaf or hard of hearing may call through Washington Relay Service by dialing 7-1-1 or 1-. E-Verify is a registered trademark of the U.S. Department of Homeland Security
Public School of North Carolina
New Bern, North Carolina
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Apr 21, 2024
Full time
CRAVEN COUNTY SCHOOLS SCHOOL NUTRITION ASSISTANT - SUBSTITUTE POSITION DESCRIPTION POSITION: SCHOOL NUTRITION ASSISTANT - SUBSTITUTE REPORTS TO: CAFETERIA MANAGER TERMS OF EMPLOYMENT: ON AS NEEDED BASIS - FULL TIME (6 HOURS/DAY), PART TIME (2-53/4 HOURS/DAY) PAY GRADE: PAY RANGE: $15.00/HOUR FLSA: EXEMPT Nature of Work A School Nutrition Assistant Substitute will perform work as directed by the Cafeteria Manager in preparing and serving meals and other foods in a school cafeteria on an as needed basis within 23 schools comprising Craven County Schools. Work involves various facets of food preparation and the serving process. Education and Experience Graduation from high school. Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation. Certification and Licensure Requirements (if applicable): Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Essential Functions/Typical Tasks Maintains a positive working relationship with other employees and staff Politely, respectfully, and efficiently serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team Completes production records as instructed on a daily basis Takes and records temperatures of food items as instructed Cleans oven, steamer, tilt skillet or other heating equipment in kitchen Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities - including restrooms Cleans service line, coolers, freezers, dock areas and any area as instructed Sets up, runs, breaks down, properly cleans, and de-limes dishwasher Cleans windows, walls, tables, and chairs in dining room Takes out trash and washes trash cans Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules Prepares meals by following recipes - does not deviate from recipes Prepares bread, biscuits, cookies, etc., by following recipes Washes and prepares vegetables and fruit as well as salads and garden bars Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department. Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff Knowledge, Skills, and Abilities General knowledge of food preparation and standards of sanitation and General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria Ability to read and follow standardized recipes and written Ability to respond to inquiries regarding food Ability to properly clean kitchen area, equipment and Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Physical Requirements The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within the School Nutrition Department of Craven County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment,) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens,) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves,) Perform duties requiring repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping,) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning Work in a very hot humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet, be free of body odor, dandruff, loose hair and debris on clothes,) Learn food preparation, serving, and clean-up procedures Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and clean-up Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Complete production records as needed Use or learn basic computer skills Special Requirements N/A In compliance with Federal Law, Craven County Schools administers all education programs, employment activities and admissions without discrimination against any person on the basis of sex, race, color, religion, national origin, age or disability.
Heart of House Team Members Red Robin isn't your typical burger restaurant. We're a team filled with unbridled energy, magnetic personalities, and a passion for having fun! We also have a passion for developing our Team Members! Did you know over 40% of our Managers were Team Members at one time? Many of these individuals are now General Managers, Regional Directors and Corporate Leaders! Hiring Immediately: Line Cooks (Chefs / Kitchen Prep / Kitchen Team Members) You will learn the Red Robin style of food preparation, which includes cutting, sautéing, broiling, frying, and cooking various meals such as meats, fish, poultry, vegetables, soups, salads, and other ingredients. RedRobin (RRGB) is a well-established, high-volume, full-service restaurant concept that has growth opportunities for team members in a full-service casual dining restaurant company. Grow your career with Red Robin Gourmet Burgers and Brews! As a Team Member at Red Robin, you'll enjoy: Medical, Dental, and Vision benefits for ALL team members THREE SCHEDULED RAISES within your first year, starting after 3 months. Flexible work schedules Referral bonuses for bringing new members to our team Eligible for 401(k) retirement plan with a company match of up to 4% of your pay (if qualified) Free shift meal for Back of House Team Members 50% discount on Red Robin food and 25% for your family EXCELLENT Opportunities to grow with us Our mission is clear: make it fresh. Make it fun. Make it memorable. And above all, make 'em smile. Become a part of our team today! Red Robin independent franchisees each hire their own employees and establish their own terms and conditions of employment, which may differ from those described Host Range: $11.48-$13.84 Line Cook Range: $14.93-$18.00 Dishwasher Range: $11.84-$14.28 Server Range: $32.16-$34.37 Shift Supervisor Range: $16.87-$20.35 Delivery Driver Range: $38.39-$46.92 Bartender Range: $32.80-$38.00 Busser Range: $19.88-$22.09 To Go Sales Range: $13.89-$16.51 Janitorial Range: $11.84-$14.28 Red Robin is an Equal Opportunity & E-Verify Employer
Apr 16, 2024
Full time
Heart of House Team Members Red Robin isn't your typical burger restaurant. We're a team filled with unbridled energy, magnetic personalities, and a passion for having fun! We also have a passion for developing our Team Members! Did you know over 40% of our Managers were Team Members at one time? Many of these individuals are now General Managers, Regional Directors and Corporate Leaders! Hiring Immediately: Line Cooks (Chefs / Kitchen Prep / Kitchen Team Members) You will learn the Red Robin style of food preparation, which includes cutting, sautéing, broiling, frying, and cooking various meals such as meats, fish, poultry, vegetables, soups, salads, and other ingredients. RedRobin (RRGB) is a well-established, high-volume, full-service restaurant concept that has growth opportunities for team members in a full-service casual dining restaurant company. Grow your career with Red Robin Gourmet Burgers and Brews! As a Team Member at Red Robin, you'll enjoy: Medical, Dental, and Vision benefits for ALL team members THREE SCHEDULED RAISES within your first year, starting after 3 months. Flexible work schedules Referral bonuses for bringing new members to our team Eligible for 401(k) retirement plan with a company match of up to 4% of your pay (if qualified) Free shift meal for Back of House Team Members 50% discount on Red Robin food and 25% for your family EXCELLENT Opportunities to grow with us Our mission is clear: make it fresh. Make it fun. Make it memorable. And above all, make 'em smile. Become a part of our team today! Red Robin independent franchisees each hire their own employees and establish their own terms and conditions of employment, which may differ from those described Host Range: $11.48-$13.84 Line Cook Range: $14.93-$18.00 Dishwasher Range: $11.84-$14.28 Server Range: $32.16-$34.37 Shift Supervisor Range: $16.87-$20.35 Delivery Driver Range: $38.39-$46.92 Bartender Range: $32.80-$38.00 Busser Range: $19.88-$22.09 To Go Sales Range: $13.89-$16.51 Janitorial Range: $11.84-$14.28 Red Robin is an Equal Opportunity & E-Verify Employer