Chef (Line Cook) - Local Residents Only
Company Name:
Sodexo Remote Sites
General
Summary:
Administer jobsite foodservice and maintains high standards of customer satisfaction. Insures that meals are prepared and served in a timely and professional manner and perform all other inherent duties related to food services. Responsible for preparing and serving breakfast and lunch.
Essential Job Functions/Major
Responsibilities: (including but not limited to)
Preparing daily breakfast, lunch, soups, and entrees, in a safe and productive manner in compliance with client, government, and company guidelines.
Promote safe working habits to perform assigned tasks to achieve established operating, safety, and environmental goals.
Conduct regular safety meetings with all members, in lieu of manager's absence, with the staff to ensure quality safety performance, and discuss any safety problems and ways by which to solve them.
Assure that all uniform regulations are being met.
Comply with customer nutritional contract standards when required.
Maintain sanitation and hygiene standards while performing duties.
Adhere to established schedule for serving meals timely.
Ensure that work area is clean and well organized.
Establish and maintain good customer relations through courteous contact and quality professional service.
Other Duties and
Responsibilities:
Perform other duties or special projects according to customer contract and/or as directed by management.
Ultimately responsible for assuming temporarily, any job assignment for which you are trained in the absence of crewmembers.
Performance Measurement Criteria:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Annual Performance Evaluation
Working relations with clients, employees, and upper management.
High professional standards.
Good communication skills both verbally and written.
Knowledge and Job Skills Required:
Excellent cooking skills
Good communication skills
Good organizational skills
Ability to prepare meals in view of customer
Ability to read, write, and perform mathematical functions
Knowledgeable in compliancy of Food Safety (HACCP) Sanitation and overall workplace safety standards
Education and/or
Experience:
Minimum high school;
Minimum two (2) years cooking experience or culinary certificate equivalency.
Essential Physical Functions: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Standing continuously - Stand for sustained periods of time.
Lifting frequently - Lift maximum of 72 lbs.
Carrying frequently - Carry maximum of 72 lbs.
Reach frequently - Reach in all directions.
Walking constantly.
Stooping and crouching frequently.
Pushing and pulling - maximum of 100 lbs.
Feel, particularly with fingertips.
Hearing - Ability to hear emergency or detailed information through verbal communication and alarms.
Speaking - Ability to express or exchange ideas and to convey detailed instructions to other workers accurately, loudly, and/or quickly.
Control of balance and of equilibrium.
No active communicable disease, disease transmitted through food supply as listed by Centers for Disease Control Department of Health and Human Services.
Mental Requirements:
Self-confidence.
Ability to interact with people.
Ability to handle multi-tasks and deadlines.
Work under stress.
Logical and technical thinking to solve problems.
Environmental Job Conditions: The work environment characteristics described here are representative of those and employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Exposure to high and extreme cooking temperatures.
Exposure to industrial cleaning chemicals.
Exposure to operational equipment.
Date: 2014-09-16
Country: US
State: NV
City: Reno
Category: CafeteriaEstimated Salary: $20 to $28 per hour based on qualifications.
Sodexo Remote Sites
General
Summary:
Administer jobsite foodservice and maintains high standards of customer satisfaction. Insures that meals are prepared and served in a timely and professional manner and perform all other inherent duties related to food services. Responsible for preparing and serving breakfast and lunch.
Essential Job Functions/Major
Responsibilities: (including but not limited to)
Preparing daily breakfast, lunch, soups, and entrees, in a safe and productive manner in compliance with client, government, and company guidelines.
Promote safe working habits to perform assigned tasks to achieve established operating, safety, and environmental goals.
Conduct regular safety meetings with all members, in lieu of manager's absence, with the staff to ensure quality safety performance, and discuss any safety problems and ways by which to solve them.
Assure that all uniform regulations are being met.
Comply with customer nutritional contract standards when required.
Maintain sanitation and hygiene standards while performing duties.
Adhere to established schedule for serving meals timely.
Ensure that work area is clean and well organized.
Establish and maintain good customer relations through courteous contact and quality professional service.
Other Duties and
Responsibilities:
Perform other duties or special projects according to customer contract and/or as directed by management.
Ultimately responsible for assuming temporarily, any job assignment for which you are trained in the absence of crewmembers.
Performance Measurement Criteria:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Annual Performance Evaluation
Working relations with clients, employees, and upper management.
High professional standards.
Good communication skills both verbally and written.
Knowledge and Job Skills Required:
Excellent cooking skills
Good communication skills
Good organizational skills
Ability to prepare meals in view of customer
Ability to read, write, and perform mathematical functions
Knowledgeable in compliancy of Food Safety (HACCP) Sanitation and overall workplace safety standards
Education and/or
Experience:
Minimum high school;
Minimum two (2) years cooking experience or culinary certificate equivalency.
Essential Physical Functions: The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Standing continuously - Stand for sustained periods of time.
Lifting frequently - Lift maximum of 72 lbs.
Carrying frequently - Carry maximum of 72 lbs.
Reach frequently - Reach in all directions.
Walking constantly.
Stooping and crouching frequently.
Pushing and pulling - maximum of 100 lbs.
Feel, particularly with fingertips.
Hearing - Ability to hear emergency or detailed information through verbal communication and alarms.
Speaking - Ability to express or exchange ideas and to convey detailed instructions to other workers accurately, loudly, and/or quickly.
Control of balance and of equilibrium.
No active communicable disease, disease transmitted through food supply as listed by Centers for Disease Control Department of Health and Human Services.
Mental Requirements:
Self-confidence.
Ability to interact with people.
Ability to handle multi-tasks and deadlines.
Work under stress.
Logical and technical thinking to solve problems.
Environmental Job Conditions: The work environment characteristics described here are representative of those and employee encounters while performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Exposure to high and extreme cooking temperatures.
Exposure to industrial cleaning chemicals.
Exposure to operational equipment.
Date: 2014-09-16
Country: US
State: NV
City: Reno
Category: CafeteriaEstimated Salary: $20 to $28 per hour based on qualifications.
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