Prep Cook Job at Cattle Baron Restaurants, El Paso, TX

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  • Cattle Baron Restaurants
  • El Paso, TX

Job Description

Prep Cook

Part-time

$14.00 - 16.00 per hour

Essential Duties:

  • Prepare salads, appetizers, and various foods outlined on the food item prep sheet.
  • Carry miscellaneous weights up to 75lbs.
  • Extensive cleaning from ceiling to floor is mandatory.
  • Read and write as well as verbally communicate.

Physical Functions:

Adjust, bend, break, carve, clean, clear, close, connect, control, cut, dial, fasten, finish, fold, gather, guide, handle, hear, hold, insert, lift, load, lock, maintain, make, mix, open, place, polish, position, pour, print, pull, push, remove, scrape, secure, separate, sort, speak, switch, tighten, transport, turn, unload, weigh, write

Mental Functions:

Advise, calculate, classify, compare, coordinate, detect, estimate, evaluate, influence, inspect, instruct, interpret, measure, observe, organize, plan, read, record, select, sort, supervise, verify

Methods, Techniques, Procedures:

  • Cut meats and fish: Select, weigh and record proper meat/ fish for the day. Select and sharpen knives, cut meat/ fish properly, obtain proper percentages, wrap and date and return to cooler all in a certain time frame. Interact in limited space.
  • Prepare salads, appetizers, various foods on food item prep list: Select various items and quantity to be prepared for that day, record items that need to be prepared and that are prepared. Slice, chop, cut, trim, etc. various items in a certain time frame. Interact in limited space.

All The Essential Duties Outlined Above Include:

  • Extensive cleaning after every shift from floor to ceiling
  • Ladder use
  • Lifting weights up to 75 lbs.
  • Preparation in a certain time frame (usually all tasks to be completed in a 7-9 hour shift).
  • Preparation for all food items according to company policy and procedure

Output:

Daily tasks in each area have their own certain time limit. Expected outcome is above satisfactory according to manager's judgment. Unsatisfactory outcome results in written and/or oral warning. Continued unsatisfactory outcome may result in termination.

Equipment, Aids, Tools, Materials:

  • Work surface: Anywhere from 3ft x 3ft, to 4ft x 10ft stainless steel/ wooden counter tops that are stationary. Tile floors.
  • Controls: knobs, levers toggles, that reach from head to toe.
  • Equipment: Hazardous electrical equipment involving heat and sharp blades. Miscellaneous knives. Equipment with moving parts, IE: mixers, blenders, slicers, food processors, etc.
  • Materials: Various foods. Some chemicals for cleaning.
  • Aids: Various pots and pans, carts, utensils scales, back support belts available

Working Conditions:

  • 70 to 110 degrees indoor/ outdoor, humid and wet
  • Medium to high noise level
  • Possibility of cuts, bruises, burns, infections, shock, explosions and slips and falls
  • Exposed to odors, gases, fumes
  • Bright light level
  • Ventilation moderate to low
  • Radiation (microwave)
  • Cramped spaces

Supervision Control:

Workers are responsible for all assigned work done in all areas. Reports to the General Manager. Assistant manager, Kitchen manager, Corporate Management and Owners.

Benefits
  • Flexible schedule
  • Paid time off
  • Health insurance
  • Dental insurance
  • Vision insurance
  • Referral program
  • Employee discount
  • Paid training

Job Tags

Hourly pay, Part time, Flexible hours, Shift work,

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