Cook III at Zippy's

Spring Valley, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Handling, Cooking, Teamwork, Communication, Time Management, Sanitation, Customer Service, Multi-tasking, Organization, Problem Solving, Attention to Detail, Basic Math, Writing, English Comprehension, Independence, Dependability

Industry

Food & Beverages

Description

Description OVERVIEW Zippy’s core purpose is to “share Hawaii” by being committed, humble, passionate, supportive, and integrative. All employees are responsible to Ka Hana Pono: do the right thing and work in the right way. RESPONSIBILITIES Cook III employees are responsible for ensuring guest satisfaction, primarily by providing quality food consistently and efficiently. This position performs dine-in restaurant kitchen duties at an advanced, fully trained level. Performs back up, prep work, or line work in the kitchen. Cooks independently in all stations and may guide the work of Cook I & II staff when necessary. JOB FUNCTIONS Cook III orders to the guest’s preference while adhering to Company established recipes, portions, and methods. Is knowledgeable of and adheres to proper food handling procedures and safety/ sanitation guidelines at all times. Replenishes all supplies according to designated quantities and time requirements. Minimizes waste and ensures that stock is always fresh by checking dates and rotating stock. Maintains a safe, sanitary, and organized workspace. Completes Utility job duties in the absence of the Utility position on shift. Performs other duties as assigned by management. Requirements QUALIFICATIONS Scheduling: Meets assigned shift requirements. Physical Activity: Regularly push, pull, and carry objects. Stand and walk on foot for at least 6-8 hours. Reach at shoulder level and below waist constantly, above head occasionally. Bending downward or forward at waist or knees occasionally. Talk and listen to communicate instructions. Physical Requirements: Light to Medium work. Exerting up to 20 to 50 pounds of force. Visual Requirements: Able to visualize accuracy, neatness, and thoroughness of the work assigned. Close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Pre-Employment Requirements: Possess a valid Southern Nevada Health District (SNHD) Food Handler Training Card. Pass a drug screening test. Environmental Conditions: Works in a variety of temperatures ranging from 0 - 95 degrees or more. Occasionally exposed to high heat and chemicals. Education: High school diploma or equivalent preferred. Experience: Previous culinary experience and/or education preferred. Necessary Skills: Basic math and writing. Able to interact with guests and co-workers in a friendly, enthusiastic, and outgoing manner. Able to work independently or as part of a team. Reading, writing, speaking, and comprehending the English language. Necessary Attributes: Trustworthy with company property. Enjoys multi-tasking in a fast-paced environment. Punctual and dependable.

Responsibilities

Cook III employees are responsible for ensuring guest satisfaction by providing quality food consistently and efficiently. They perform dine-in restaurant kitchen duties at an advanced level and may guide the work of Cook I & II staff when necessary.