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EPL Cook/Prep

Position Purpose:
Prepares, cooks, stores, and cuts whole chicken as well as other grilled products. Cleans and sanitizes entire work area.
Placement in the Organization:
Reports to Assistant and General Manager.
Responsibilities/Duties/Activites:
Follows company food handling and safety procedures.
Rotates and organizes products in storage areas using the FIFO method of rotation.
Inspects whole chickens and other raw meats for acceptable quality standards.
Prepares, marinates and seasons whole chicken.
Thaws and stores all other raw meats to projected needs.
Maintains proper levels of whole chicken and other meats cooking throughout shift based on projections and actual business activity.
Cooks whole chicken and other grilled products according to company standards.
Receives orders and cuts whole chicken; arranges chicken for proper presentation on plate or in packaging.
Cuts, stocks, and rotates all other grilled products according to company standards and projected needs.
Monitors quality of cooked chicken; takes correct action when hold time expires or when product quality fails to meet company standards.
Notes holding time of grilled products.
Maintains and ensures that all cooked meat products are at proper serving temperature.
Regularly assists expediter and burrito assembly person.
Cleans and sanitizes entire work area including all equipment, tools, and storage containers.
Assists in training new cooks.
Periodically performs additional duties as assigned by direct supervisor.
Stores shipments of food products using the FIFO system of rotation.
Rotates and organizes products in walk-in using the FIFO method of rotation.
Inspects all cold food product ingredients for acceptable quality standards.
Prepares and packages all cold food products, according to projected needs, per company quality standards.
Moves packaged items to proper front line and drive-thru coolers,; stacks and rotates products.
Cleans and sanitizes entire work area including all equipment, tools, and storage containers.
Assists in training new cold prep persons.
Periodically performs additional duties as assigned by direct supervisor.
Qualification Standards:
Must have sufficient mobility to move or operate in work area.
Must meet government regulation pertaining to health risk concerns about food handling.
Must be able to understand and follow company recipes.
Must have basic math skills, including units of measurement.
Must be able to observe an ensure product is prepared and presented to company standards.
Must be at least 18 years old to cut chicken.
Physical Requirements:
Ability to move up to 75lbs., with assistance, required.
Reaches, bends, stoops, scrubs, lifts, and wipes.
Empties trash bags weighing up to 40 lbs.
Must have high level of mobility/flexibility.
Must be able to work under heavy stress/pressure during peak times.
Exposure to heat, steam, smoke, cold and odors.
Requires continual standing and walking.


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