SeasonalJobs.dol.gov

Job Description

Full Time:

Yes

Number of Workers Requested:

12

Job Duties:

1. Prep, Production & Plating a. Prepare food items for service (chopping vegetables, preparing sauces, pulling proteins, etc.). b. Taste all food items on your station before and during service. c. Set up and stock working stations with all necessary supplies before guests arrive. d. Cook and plate menu items to the chef’s specifications and in cooperation with the rest of the staff. e. Maintain a clean working station, clean equipment, and clean floors throughout service. f. Ensure food is cooked to order, comes out simultaneously with other stations in high quality and in a timely fashion. g. Exhibit correct cooking techniques, knife handling, and safety procedures. h. Ensure food is cooked to the proper temperature. i. Ability to take direction from executive chef, chef de cuisine, sous chefs, FOH managers, and owners. j. Ability to work calmly and effectively under pressure. 2. Cleanliness & Sanitation a. Personal hygiene standards must be met daily. b. Wash hands repeatedly before, during, and after service. c. Working stations, kitchen equipment, kitchen floors, refrigerated and dry storage areas, aprons, and kitchen towels must be clean and sanitary before, during, and after service. d. Sanitation buckets and tasting spoons must be present at working stations. 3. Proper Food Handling & Storage a. Ensure raw and cooked foods are stored properly following proper temperature and storage chart guidelines. b. Cook raw foods to proper temperatures and ensure cooked foods are served immediately. c. Store cooked foods properly and reheat cooked foods to proper temperatures. d. Avoid contact between raw and cooked foods and cross-contamination of all foods. e. Follow all contamination, food handling, and cooking procedures when cooking for a guest allergy. f. Ensure properly rotation of food items by following the FIFO procedure. g. Date and label all prepared food items.

Job Classification:

35-2014.00 - Cooks, Restaurant

Job Requirements

Experience Required:

Yes

Months of Experience Required:

12

Special Requirements:

Minimum Special Requirement 1. 1 year of professional Line Cook experience in high-volume kitchen 2. Provide References from current and former employers 3. Minimum Age Requirement of 21 years old Additional Special Requirements a. Must be able to walk and stand for duration of each scheduled shift (ranging 8-12 hrs/shift) b. Must be able to push, pull, or lift 50 pounds. c. Must be able to reach items at varying heights (on shelves, on the ground, etc.). d. Must be able to go up and down three (3) flights of stairs regularly. e. Additional tasks as assigned Mon-Fri 8a-5pm and 3p-2am. Sat - Sun 6a-5p and 2:30p-2a. and Work week: Wednesday through Tuesday, scheduled shifts and workdays vary and rotate. Weekends, nights, daytime, split shifts, and holidays required.

Number of Hours Per Week:

35

Work Schedule (Start/End time):

8:00 A.M. - 5:00 P.M.

Employer Information

Company Name:

Commander’s Palace

Location:

New Orleans, LA 70130

Worksite

Address:

1403 Washington Ave, New Orleans, LA 70130

Job Order Details

ETA Case Number:

H-400-24186-175334

Multiple Worksites:

No

Additional Wage Information:

• Raises and/or bonuses may be offered based on individual factors including work performance, skill, and tenure.

Date Posted:

8/6/2024

Piece Rate Offer

$0.00

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