Line Cook for HoneyBelle

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    "requisitionDescription": "<div><div><div><div><div><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>POSITION OBJECTIVE</h3></td></tr></tbody></table><p>To prepare all foods needed for service in a clean, organized and timely manner.</p><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>ESSENTIAL JOB FUNCTIONS</h3></td></tr></tbody></table><ul><li>Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.</li><li>Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.</li><li>Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.</li><li>Check parts for shift use, determine necessary preparation, freezer pull and line set up.</li><li>Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.</li><li>Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.</li><li>Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per standards.</li><li>Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.</li><li>Comply with attendance rules and be available to work on a regular basis.</li><li>Must be able to work a flexible schedule including day/night shifts, weekends and holidays</li><li>Perform any other job-related duties as assigned.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>QUALIFICATIONS</h3></td></tr></tbody></table><ul><li>2 &ndash; 3 years prior culinary experience/hotel kitchen experience</li><li>Self-starting personality with an even disposition.</li><li>Pizza, saute, and grill experience preferred.</li><li>Garde Manger experience preferred.</li><li>Maintain a professional appearance and manner at all times.</li><li>Can communicate well with guests.</li><li>Must be willing to &ldquo;pitch-in&rdquo; and help co- workers with their job duties, positive attitude, and be a team player. Finger/hand dexterity to operate food machinery.</li><li>Must have Florida Food Handlers certificate</li><li>Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>SKILLS/ABILITIES</h3></td></tr></tbody></table><ul><li>Ability to read all menus and promotions.</li><li>Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.&nbsp;</li><li>Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Show attention-to-detail, organizational, retention and problem-solving.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>PHYSICAL DEMANDS</h3></td></tr></tbody></table><ul><li>While performing the duties of this job, the employee will be required to stand for extended periods of time sometimes in the same place.&nbsp;</li><li>The job will entail constant communication at all times to communicate where you are and to communicate the task at hand.&nbsp;</li><li>The job will require you to use your hands constantly for cutting, grabbing, lifting, washing, touching, sensing and holding items.&nbsp;</li><li>You will be required to walk often at a safe pace.&nbsp;</li><li>The employee occasionally is required to sit; and stoop, kneel, crouch, or crawl.&nbsp;</li><li>The employee must regularly lift and/or move up to 50 pounds.&nbsp;</li><li>Must be able to withstand high temperatures behind the line.&nbsp;</li><li>Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality.&nbsp;</li><li>May be exposed to smoke</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" align=\"left\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>WORK ENVIRONMENT</h3></td></tr></tbody></table><p><br></p><p><br></p><p>Work is generally performed in a Restaurant kitchen setting high noise level, heat, fumes and steam. Might walk in and out from the cooler.</p></div></div></div></div></div>\n",
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