Kitchen
2 weeks ago
**PROPÓSITO DEL CARGO**:
El puesto de cocina es responsable de ejecutar los estándares de la marca Schlotzsky's y mantener la calidad del producto y la ejecución de recetas.
**DEBERES Y RESPONSABILIDADES**:
**Estación de preparación**
- Siga los estándares de preparación para verduras, carnes y quesos y prepare las cantidades que se muestran en las hojas PAR diarias.
- Use guantes para cortar al rebanar carnes.
- Cubra, etiquete y almacene a la temperatura adecuada todas las verduras, carnes y quesos.
- Prepare todas las mezclas de ensaladas de acuerdo con los estándares y procedimientos de las recetas.
- Prepare todas las sopas de acuerdo con los estándares y procedimientos de las recetas.
- Rebane los panecillos de acuerdo con los procedimientos establecidos y use guantes para cortar cuando realice esta función.
- Limpie las estaciones de preparación de acuerdo con las pautas de seguridad y saneamiento al final de cada turno.
**Estación de carnes, quesos y acabados**
- Siga recetas y lea los tickets de los clientes para preparar con precisión todos los pedidos.
- Trabaje a un ritmo para mantener las pautas establecidas de velocidad de servicio del restaurante.
- Mantiene una estación de trabajo limpia en todo momento.
**Estación de pizza**
- Siga recetas y lea los tickets de los clientes para preparar con precisión todos los pedidos.
- Coloque las pizzas en un plato o en ” recipiente “ para llevar de acuerdo con las normas establecidas.
- Trabaje a un ritmo para mantener las pautas establecidas de velocidad de servicio del restaurante.
- Mantiene una estación de trabajo limpia en todo momento.
**Estación de sopas y ensaladas**
- Siga recetas y lea los tickets de los clientes para preparar con precisión todos los pedidos.
- Coloque los alimentos en un plato o en un recipiente “a” según las normas establecidas.
- Trabaje a un ritmo para mantener las pautas establecidas de velocidad de servicio del restaurante.
- Mantiene una estación de trabajo limpia en todo momento.
**Panadería**
- Siga los procedimientos de horneado adecuados para todos los panes según la receta.
- Siga la hoja de producción de panadería.
- Mantenga los pesos adecuados y los procedimientos de prueba de acuerdo con la receta.
- Mantener tiempos de producción según pars diarios.
- Prepare los productos de panadería para que cumplan con la vida útil adecuada.
**Estacionamiento/Estación exterior**
- Supervisa la limpieza del estacionamiento y se asegura de que se recojan los escombros.
- Limpia mesas y sillas en el patio.
- Los receptáculos de basura exteriores se vacían según sea necesario.
**Otras responsabilidades**
- Consulta con la gerencia sobre los problemas de los clientes.
- Mantiene una relación de trabajo positiva y trata a todos los empleados con respeto.
- Debe familiarizarse y adherirse a todas las políticas y procedimientos de la Compañía.
- Debe mantener una actitud positiva y seguir las instrucciones de los gerentes en todo momento.
- Debe cumplir con estrictas normas de seguridad y saneamiento.
- Presentarse a trabajar a tiempo para cada turno programado.
- Llegar y salir del trabajo cumpliendo con todos los estándares de uniforme y arreglo personal.
**REQUISITOS GENERALES Y FÍSICOS**:
- Debe tener al menos 18 años de edad para operar ciertos equipos de cocina.
- Debe ser competente y conocer los procedimientos para todas las estaciones de cocina y estaciones de servicio para huéspedes.
- Las funciones esenciales del puesto incluyen, pero no se limitan a:
- Levantar y transportar objetos que pesen hasta 50 libras.
- Levantar una bolsa de basura llena de 33 galones del contenedor de basura.
- Estar de pie y caminar durante un turno programado.
- Doblarse, estirarse, alcanzar, empujar y arrodillarse para alcanzar ciertos productos o limpiar ciertas áreas del restaurante.
- Realizar movimientos repetitivos de manos y brazos.
- Ciertas funciones laborales requieren la capacidad de realizar movimientos de corte repetitivos con un cuchillo afilado.
- Ciertas funciones de trabajo requieren la capacidad de manejar alimentos calientes a mano durante varios segundos a la vez, durante un turno programado.
- Esto es para un puesto en una ubicación corporativa de Schlotzsky_
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