Nathan's Prep Cook 301 @ MGM ( $16.50 hr. plus tips)

Fifth Avenue Restaurant Group

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Every individual at Fifth Avenue Restaurant Group represents the company to our guests. As a member of our team, you will have the unique ability to make our guests feel extra special and make their day. While we always strive to provide the best quality products to our guests, our superior service is that additional ingredient that makes the experience stand out over other restaurant experiences. It is our expectation that while working for us you will place both exterior (our customers) and interior (other team members) guests as your highest priority.

Job Description

-Cook / Prep Cook-

Introductory Period

From date of hire, there is a one hundred and eighty-day (180) introductory period for all new hires. Excellent attendance is required with schedule flexibility determined by business needs. During these 180 days, Fifth Avenue Restaurant Group will evaluate your performance to determine any areas of improvements, additional training or if employment dismissal is necessary.

Essential Job Functions. Duties include but are not limited to:

• Be in proper uniform all the time (nametag, pants, hat, etc.). Wear a clean uniform at all times.
• Be on time all the time. Attendance is required. Follow all CALL IN procedures if you will be absent.
• Ensure proper temperatures – follow temperature chart and log.
• Ensure proper food quality and recipe adherence.
• Follow FIFO (First In, First Out) procedure. Label, date and rotate stock. This is everyone’s job.
• Observe presentation, accuracy and speed.
• Keep your work area clean and neat, sanitize accordingly.
• Keep display case clean stocked and fresh looking. Clean as you go.
• Follow side duties set forth by management.
• Must have English comprehension skills for purposes of safety, job instructions, policy, and guest service.
• HAVE FUN….

Physical Demands and Work Environment include but are not limited to:

• Must be able to stand, walk, sit, touch, climb, lift, and read (see) for extended periods of time (8 hours+).
• Must be able to regularly and safely lift and move boxes, supplies, and materials weighing 25 lbs. or more
• Must be able to work in a fast-paced, noisy, and sometimes limited movement environment.
• Must be able to maintain sanitation, food safety, and other food service environment requirements.
• Must be able to use, mix and store safely all chemicals, hazardous products and cleaning materials.