Master Concessionair

Compensation

Full Description

Great Benefits: Insurance: Health, Dental, Vision, Life. 401K, paid vacation, federal holidays, birthday, anniversary. Uniform, yearly shoes credit, food...... Position Summary: Assists Cooks and Managers with a variety of tasks including but not limited to, station set-up, washing, portioning, boning, slicing, dicing meats and vegetables, and sandwich/salad/side production following the Brands specifications in a timely manner while maintaining the safety, sanitation, and security of the kitchen and equipment. Works in assigned restaurant location as determined by management. Responsibilities: Prepares ingredients for cooking, including portioning, washing, chopping, and storing according to MCA and Brand specifications and restaurant directions Follows recipes to ensure consistency and quality standards Follows prep par lists and prioritizes production to avoid product runouts Receives, labels, dates, rotates, and refrigerates all products to ensure freshness and control waste Discards and tracks all expired products on the approved waste sheet Cleans and maintains prep area (utensils, prep table, prep sinks, equipment, floors, walls, and any back-of-the-house area, etc.) Washes, peels, cuts, slices, dices, and portions specific food and menu items in accordance with established par levels Produces mass amounts of foods to be packaged, dated, and labeled for retail sale in market areas (Sandwiches, wraps, salads, sides, snack boxes, yogurts, etc.) Check and ensure the correctness of the temperatures of appliances and food and maintain required logs Completes prep list in accordance with specifications Completes assigned tasks according to specifications and preset time limits Follows all company safety, sanitation, and security policies and procedures Properly uses personal protective equipment Report maintenance needs, accidents, injuries, and unsafe working conditions to a MOD immediately Maintain confidentiality of proprietary information Maintain and care for company equipment according to instructions and manufacturer requirements Welcome and acknowledge guests according to company standards, when applicable, and assists guests as needed Clean, sanitize, and organize all kitchen areas, walk-in coolers, reach-ins, and all storage areas according to MCA and Brand specifications Assists other crewmembers as needed; is aware of and alerts other crewmembers of customers’ needs Sweeps and mops as needed Performs additional responsibilities, although not detailed, as requested by the chef or MOD at any time Qualifications Demonstrated pleasant attitude and energy Professional demeanor, appearance, and communication skills in accordance with restaurant guidelines Demonstrated knowledge of professional cooking and knife-handling skills Prior prep or production experience in a similar concept or restaurant preferred Demonstrated knowledge of and certification within 90 days for all required local, state, and federal health, safety, and sanitation laws Understanding of proper use and maintenance of major kitchen equipment including stoves, refrigeration, slicer, dish machine, etc. Ability to work scheduled hours, including weekdays, weekends, and holidays Knowledge and commitment to safety and food sanitation