ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Ensure all food are prepared and cooked according to Mary Brown’s guidelines. Maintains established food rotations in storage in order to minimize spoilage and waste. Review daily prep list and maintain level of food production to cater to peak demands.
- Ensures protected and sanitary practices are adhered to in accordance with company and facility policies.
- Follows all proper food safety procedures during preparation and cooking including maintaining all required labels and logs.
- Ensures that all food is cooked and served in the right condition, at the right temperature and at the right time.
- Maintains all related work areas and equipment in a clean and sanitary condition.
- Perform cleaning duties such as sweeping, mopping as well as cleaning of equipment throughout shift.
- Clean and sanitize all required tools and equipment as required – daily, weekly, monthly
- Reports damaged and/or inoperable equipment and fixtures to manager on duty.
- Assist in taking inventory.
- Check and verifies all deliveries.
- Record delivery temperature and put away the orders according to FIFO (first in first out) method.
- Perform morning kitchen set up and/or evening kitchen shut down duties.
- Performs other work-related duties as assigned.
- Demonstrate professionalism, courtesy and respect for customers in all front of the house situations.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; talk or hear; and taste or smell.
The employee is required to walk, sit and reach with hands and arms.
The employee must frequently lift and/or move up to 50 pounds. The employee may be required to push a cart weighing 60 to 80 pounds.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, extreme cold and extreme heat.
QUALIFICATIONS
MATHEMATICAL SKILLS: Must have simple computational skills.
LANGUAGE SKILLS: Must have the ability to read, write and speak English or other languages as necessary.
EDUCATION/EXPERIENCE: Atleast High school diploma.
Preferred 6 months to 1 year of experience in branded fast-food restaurants or restaurant with fast paced service.
Basic knowledge of cooking methods and knife handling
Solid understanding of Health and Safety issues
Solid understanding of Food Safety
CERTIFICATES: Certified in recognized Safe Food Handling program preferred First Aid certificate preferred WHMIS certificate preferred
Job Types: Full-time, Part time
Pay: From $16.00 per hour
Benefits
- Store discount
Work Location: In person
📌 Line-Cook/Prep-Cook (Lethbridge)
🏢 Mary Brown's
📍 Lethbridge
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