Shifts: 11a-730p. Duration: 3 weeks. They will be needed 5 days per week to potentially include weekends. Days variable.
Skilled with using cooking equipment: oven, kettle, tilt skillet, grill
Follows standardized recipes.
Adheres to strict temperature controls in regard to internal food temperatures, holding, storage and proper cooling temperatures and takes action when out of range.
Stores all food properly, including labeling and dating all food according to policy and removes all outdates.
Proper hand hygiene: Washes hands appropriately throughout shift; Wears and changes gloves according to policy.
Utilizes cutting board properly, avoiding cross contamination