Prep Cook Student Worker - Canon 49 (FWS/NFWS)

Primary Responsibilities /Accountabilities/ Essential Functions:

• •Wash dishes, utensils, glassware, and equipment by hand or through appropriate use of dishwashing machinery.
• •Check all dishes and utensils are clean and dry and storing in designated places.
• •Clean and drain the dishwasher machine, and confirm arms are clean.
• •Inform supervisory personnel if dishwashing machine is not operating properly.
• •Learn the use of and proper use of cleaning chemicals and soaps.
• •Maintain cleanliness of the restaurant and kitchen areas.
• •Sweep and mop the floors.
• •Power wash or hose out garbage cans.
• •Maintain the cleanliness of the employee locker area, janitors closet and staff restrooms.
• •Maintain the cleanliness of the outside area of food service operations.
• •Help collect and dispose of garbage.
• •Assist in the transferring of supplies and equipment between storage and work areas.
• •Load and unload supplies and / or other equipment as directed by supervisor.
• •Comply with occupational, health, and safety standards.
• •Follow appropriate procedure of food prep and cooking, size of portions and garnishing of food according to the food service standards set by the restaurant management.
• •Mix sauces in the prescribed manner as dictated by Kitchen Manager or Chef.
• •Set up workstation based on proper pars as established by Kitchen Manager or Chef and by following station set up sheets.
• •Test cooked foods through senses of tasting and smelling.
• •Ensure foods are stored and check refrigeration/storage visual temperature gauges for proper holding temperatures.
• •Complete daily opening and closing kitchen/food protocols ensuring all food handling/safety guidelines are followed.

Equipment Used and Responsibility

• •Ability to take directions.
• •Ability to be calm and work under pressure in high volume, peak times/
• •Ability to learn the structure and function of hotel departments.
• •Ability to learn and follow all safety, emergency, and accident prevention procedures.
• •Ability to follow all OSHA and food handling procedures.
• •Able to use fire extinguishers and any other emergency equipment needed to ensure personal and guest safety.

Supervisory Responsibilities

None.

Experience/ Education

• •High school diploma or GED equivalent.
• •Minimum one year experience in working as part of kitchen food preparation team.
• •Must be able to have flexible schedule which may include early mornings, evenings, weekends, and holidays as needed; rotating schedule will apply.
• •Must be able to obtain Maricopa Food Handler’s Card at own expense prior to beginning employment.
• •Must have work authorization documents for United States.
• •Must be able to read, speak and write English fluently.
• •Must successfully pass a background check.

Grand Canyon University is committed to a student first policy. Therefore, all applicants must meet the following eligibility requirements to be considered for student employment:

Enrolled at GCU as a full-time student in a Bachelor’s program or Master’s program.

Retain a 2.0 GPA as a Bachelor level student or a 3.0 GPA as a Master level student.

Maintain good financial and academic (SAP) standing with the University.

You may be subject to termination if you fall below the minimum requirements.

• Pay Rate: Minimum Wage
• Anticipated End Date: June 30, 2027