What are the responsibilities and job description for the Cook Helper position at Flying Food Group?
Position Scope
Prepare high-quality meals for Flying Food Group customers and employees
Essential Functions
Read instructional recipes and cook food according to customer and Flying Food Group specifications.
Cut vegetables/meat using knives or slicing machinery in a safe manner to specified weights or sizes.
Portion and garnish hot cooked foods, such as meat and vegetables, into individual serving dishes.
Additional duties as assigned by Executive Chef.
Knowledge and Skills
Excellent communication skills
Able to read and comprehend ingredients and recipes
Basic mathematical skills
Food Safety Handling, Standard Operation Procedures, HACCP guidelines
Supervisory Responsibility
None
Physical Demands
The employee is required to stand, walk; repetitively reach with hands and arms and stoop, kneel, or crouch. Must push and pull up to 60 lbs. and lift up to 30 lbs. Employee will be exposed to varying temperatures including cold refrigeration.
Position Type/Work Environment/Expected Hours of Work
Manual labor/ Hot Food Kitchen/ Full-time; 40 hours per week. Work on weekends and holidays may be required.
Travel
0%
Required Education and Experience
1-2 years experience in food industry
Prior experience in a food production facility preferred
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Union Environment
Salary Range: $21.00/hr (Min), $21.50/hr (Med), $22.00/hr (Max)
Prepare high-quality meals for Flying Food Group customers and employees
Essential Functions
Read instructional recipes and cook food according to customer and Flying Food Group specifications.
Cut vegetables/meat using knives or slicing machinery in a safe manner to specified weights or sizes.
Portion and garnish hot cooked foods, such as meat and vegetables, into individual serving dishes.
Additional duties as assigned by Executive Chef.
Knowledge and Skills
Excellent communication skills
Able to read and comprehend ingredients and recipes
Basic mathematical skills
Food Safety Handling, Standard Operation Procedures, HACCP guidelines
Supervisory Responsibility
None
Physical Demands
The employee is required to stand, walk; repetitively reach with hands and arms and stoop, kneel, or crouch. Must push and pull up to 60 lbs. and lift up to 30 lbs. Employee will be exposed to varying temperatures including cold refrigeration.
Position Type/Work Environment/Expected Hours of Work
Manual labor/ Hot Food Kitchen/ Full-time; 40 hours per week. Work on weekends and holidays may be required.
Travel
0%
Required Education and Experience
1-2 years experience in food industry
Prior experience in a food production facility preferred
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Union Environment
Salary Range: $21.00/hr (Min), $21.50/hr (Med), $22.00/hr (Max)
Salary : $21 - $22
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