Cook Helper/Culinary Worker

Description

• •Responsible for the set up and breakdown of serving line.
• •Responsible to help keep the dining and kitchen area clean and organized.
• •Notify staff of items that need to be replenished and restocked.
• •Responsible for helping to rotate perishable items at the end of the shift, to help ensure fresh product.
• •Responsible for serving students, staff, and guests in a pleasant, efficient, courteous and professional manner.
• •Responsible for assisting with dishes when necessary.
• •Responsible for the changing and emptying of trash receptacles.
• •Responsible for coming to work neat and clean and in proper attire.
• •Be familiar with the communication system in the event of an emergency.
• •Responsible for assisting with some programming and activity events when required.
• •Assists workers engaged in preparing foods by performing any combination of duties to include washing, peeling, cutting, and seeding vegetables and fruits.
• •Cleans, cuts, and grinds meats, poultry, and seafood.
• •Dips food items in crumbs, flour, and batter to bread them.
• •Stirs and strains soups and sauces. weighs or measures designated ingredients.
• •Carry pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• •Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage.
• •Clean and sanitize kitchen and commons area(s), equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers.
• •Distributes supplies, utensils, and portable equipment, using hand truck.
• •Assists in inventory of expendable and non-expendable supplies and materials.
• •Operate kitchen equipment including dishwasher, slicer, mixer, etc.
• •Know and follow all safety and sanitary rules and regulations related to food handling.
• •Works towards meeting performance standard goals.
• •Follows CDSS plan and Code of Conduct system daily.
• •Adheres to required property control policies and procedures.
• •Maintains good housekeeping/sanitation in all areas and complies with safety practices.
• •Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP) Bizzell’s policies and procedures, Job Corps notices and bulletins, and Center policies and procedures.
• •Demonstrates and abides by The Bizzell Group’s core values and operating principles.
• •Models, mentors, and monitors appropriate career success skills.
• •Helps students become more employable through continuous reinforcement.
• •Participation in PRH mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination.
• •Performs other duties as assigned.

Requirements

• •One to three months food service/preparation or related experience.
• •High School Diploma or equivalent required.
• •NRA Food Service Sanitation or equivalent/Serve Safe. Valid State Driver’s License.

Schedule:

Tuesday - Saturday 9:00AM - 6:00PM

Witha 1-hour lunch break

Physical Requirements:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, and walk; to reach with hands, arms, talk, and listen. The employee is occasionally required to sit; to use hands to finger, handle, or feel; to taste and to smell. The employee must be able to occasionally lift and/or move up to 50 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision. Physical stamina required for a full shift of working in an industrial kitchen.?