RFI response
“Receiving product delivery” – this consists of transporting delivered food, beverage, and kitchen supply products to designated dry-storage, refrigerated, or frozen areas, label and date products, rotate inventory using first-in, first-out (FIFO) procedures, and maintain a clean and sanitary receiving area.
The tools/equipment used to perform these tasks are hand trucks, carts, dollies, shelving and storage racks, refrigerators and freezers, food thermometers, box cutters, scissors, labels, date markers, cleaning and sanitizing supplies, gloves, and other appropriate protective equipment.
“Weekly and end of season deep cleaning” - this consists of weekly sweeping, vacuuming, mopping, and scrubbing floors; cleaning and sanitizing countertops, tables, food-preparation surfaces, shelving, cabinets, sinks, drains, refrigerators, freezers, and kitchen equipment; removing grease, food residue, dirt, dust, and other buildup; and cleaning areas underneath and behind equipment.
Will also empty, clean, and sanitize trash and recycling containers; clean doors, handles, windows, and other frequently touched surfaces; organize storage areas; remove expired or unusable products; and maintain sanitary conditions throughout the kitchen and storage areas.
At the end of the season, Cooks III will perform a comprehensive cleaning of kitchen equipment, food preparation areas, storage spaces, floors, and walls.
Equipment and supplies will be cleaned, dried, organized, and properly stored for the off-season.
Will report maintenance, sanitation, or equipment issues discovered during cleaning to the supervisor.
The tools/equipment used to perform these tasks are brooms, dustpans, mops, buckets, vacuum cleaners, scrub brushes, microfiber cloths, sponges, cleaning rags, squeegees, approved food-safe detergents, degreasers, disinfectants and sanitizing solutions, spray bottles, cleaning tools, trash bags, step stools or ladders, gloves, protective eyewear, aprons, and other appropriate personal protective equipment (PPE).
Original
Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in full service restaurants and high-volume quick service casual food court establishments, cleaning and maintaining the workstation, receiving product delivery, rotating prepped and perishable stock, weekly and end of season deep cleaning, assisting with training of Cooks I and Cooks II, and handling equipment safely.
Schedule: 35 hours per week.
Work schedule can vary and can include evening, weekend, and holiday hours.
Work may be performed on any day of the week from Monday through Sunday.
Example shifts: 7:00am - 2:00pm or 4:00pm - 11:00pm.
Shift hours may vary.
Please see job description for additional information.