Chevys-Cook

• Reads recipes and produce products on a timely basis using various pieces of kitchen equipment.
• Reads the daily prep sheet.
• Ability to follow build-to pars and complete production in a timely manner.
• Places products in the hot wells, cold wells, walk-in refrigerators, and freezers.
• Stores all food products in specific size pans, covers, dates, and places in the walk-in cooler.
• Constantly cleans and sanitizes prep area, equipment, walls, and floors.
• Assists the management team in controlling food costs by demonstrating concern for cost and inventory control.
• Observes the basic rules of kitchen safety, sanitation, and back door safety.
• Demonstrates concern for kitchen cleanliness and personal hygiene.
• Uses First in First out (FIFO) rules to ensure proper rotation.
• Utilize various cleaning chemicals in accordance with Material Safety Data Sheets.
• Promotes teamwork at all times.
• Maintains standards of quality, freshness, and eye-appeal.
• Maintains kitchen surroundings, including floors, in the manner that meets standards of cleanliness, sanitation and health regulations.
• Promotes teamwork at all times. (Assisting in other areas of the kitchen, sweeping and mopping the floor, cleaning the coolers, organizing dry storage, washing and sanitizing cookware, etc.)
• He has reliable transportation and shows up on time.
• Must be at least 18 years old.

Work schedule

• 8 hour shift
• 10 hour shift
• Weekend availability
• Holidays
• Day shift
• Night shift
• Overtime

Benefits

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Employee discount