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EDR Cook Helper (Tunica)

Grade:

The Employee Dining Room Cook Helper responsibility is to prepare and service of all food items applicable to their outlet and individual workstation, refill and replace food items and keep service area clean.


ESSENTIAL FUNCTIONS AND TASKS



  • Knowledge of menu items and recipes for each kitchen station worked.

  • ?Identify and inform the Chef regarding any problems on station.

  • ?Working rapidly and accurately.

  • ?Utilizing proper food handling techniques following health and safety standards.

  • ?Stocking assigned station.

  • ?Cleaning and organization of work area.

  • ?Paying attention to detail.

  • ?Maintaining good communication and teamwork skills


This job description in no way states or implies that these are the only duties to be performed by the employee in this position.? It is not intended to give all details or a step-by-step account of the way each procedure or task is performed.? The incumbent is expected to perform other duties necessary for the effective operation of the department.


SUPERVISORY RESPONSIBILITIES:

-None-


EDUCATION and/or EXPERIENCE:


High School Diploma or equivalent and one year food and beverage experience or an equivalent combination of education, training and experience.


CERTIFICATES, LICENSES, REGISTRATIONS:

None


KNOWLEDGE/SKILLS/ABILITIES:



  • Must have a basic knowledge of kitchen equipment and basic knife skills.

  • ?Must be capable of following directions and read recipes.

  • ?Must be able to speak, read and write English.


PHYSICAL DEMAND:



  • While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.

  • Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.

  • Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.

  • Frequently lifting 55lbs. alone, including food products, pots, and pans, for up to a distance of 300 feet. Occasionally carrying, pushing, and pulling up to 1200 lbs.


WORKING CONDITIONS:

Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. ?Employee will be exposed to food odors, knives, and mechanical kitchen equipment. ?The noise level in the work environment is usually moderate. ?Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


WORK SCHEDULE/HOURS:


Regular scheduled hours. Must be flexible if needed for occasional work outside of normal business hours.


 

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