RFI response
Workers will manually stock and transport food products and supplies throughout the restaurant.
Duties include manually unloading and moving approximately 30- to 40-pound sacks of live crawfish from delivery trucks to designated refrigerated coolers and preparation areas.
Workers will carry and transport crawfish, shrimp, seasonings, ice and other preparation materials between storage, refrigeration, and preparation areas.
Workers will stock and maintain food preparation areas by replenishing crawfish, shrimp, fish, bags of ice, and related supplies.
Workers will organize and rotate the crawfish inventory in refrigerated coolers and storage areas and ensure preparation and service stations remain adequately supplied during operating hours.
Workers will clean and sanitize food preparation areas, worktables, sinks, seafood washing stations, utensils, food-grade containers, and equipment used in seafood preparation.
Duties include washing, cleaning, and sterilizing approximately 30-gallon crawfish boiling and soaking pots after each use daily, cleaning shrimp pots and related seafood preparation equipment, and removing waste, debris, packaging materials, shells, and other discarded materials from work areas to maintain sanitary conditions.
Workers may select food items from storage areas and place prepared items into take-out containers or bags for customer orders.
All duties are performed in support of seafood preparation, handling, storage, sanitation, and service operations.
Workers do not create recipes, determine cooking methods, or perform duties customarily assigned to cooks or chefs.
Original
Crawfish PalaceInc. operates a restaurant that offers a variety of Cajun, Seafood, Creole, and Southern Cuisine, specializing in boiled crawfish, but including other items such as gumbo, boiled shrimp, oysters, or fish.
Because Crawfish Palace'sspecialty is fresh crawfish, the restaurant opens annually around the beginning of October and closes the following year, around the middle to the end of July.
The company requires seasonal workers to serve as Seafood Cutters and Trimmers.
Crawfish Palacepurchases live crawfish that is delivered to the restaurant.
The Seafood Cutters and Trimmers would thus be responsible for sorting crawfish, washing crawfish, removing debris, grass, foreign material and aquatic animals; peek shrimp.
Stock and maintain the food prep and serving areas of the restaurant sanitary; carry food supplies, equipment, and utensils to and from storage and work areas.
Select food items from storage areas and place in take-out containers/bags.